Artichoke Stuffed Portobello Mushrooms
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Artichoke Stuffed Portobello Mushrooms
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This makes a total of 4 servings of Artichoke Stuffed Portobello Mushrooms. Each serving comes out to be 227.25 Calories, 19.41g Fats, 3.36g Net Carbs, and 7.81g Protein.
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Ingredients
- 4 large portobello mushrooms
- 2.5 tablespoons olive oil
- salt and pepper to taste
- 4.5 ounce marinated artichoke hearts diced
- 5 ounce spinach
- 2 ounces cream cheese
- ⅓ cup shredded Parmesan cheese
- 4 tablespoons shredded Parmesan cheese additional for topping
- 2 tablespoons flax seed meal
Instructions
- Clean 4 large portobello mushrooms. Take out the stems, and use a spoon to scrape the gills out from inside the caps. You could leave them in, but the gills can discolor the filling so I take them out for this recipe.
- Brush 2 tablespoons of olive oil onto the mushroom caps and the sheet pan. Season with salt and pepper. Bake at 400°F for 10 minutes. If the mushrooms have water in them just dab it away with a paper towel.
- In a hot skillet, add half a tablespoon of olive oil. Then cook the artichoke hearts along with the spinach, until the spinach leaves are mostly wilted.
- Add 2 ounces of cream cheese to the pan. Stir it until the cheese is mostly melted into the vegetables, then add in the 1/3 cup of Parmesan cheese. Turn the heat off and season with salt and pepper. Make sure the filling is completely mixed together.
- Stuff the mushroom caps with the filling.
- Top each mushroom with half a tablespoon of flax seed meal, and a tablespoon of Parmesan cheese.
- Bake for an additional 5 minutes, or until the topping is melted.
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