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Overstuffed Portobello Mushrooms

(1 Votes)
YIELDS
6
SERVING SIZE
1 stuffed mushroom
COOK TIME
30 Min

Meaty and flavorful portobello mushrooms hold up perfectly for filling with hearty stuffings like this version cheesy artichoke spinach filling. As an appetizer or even a light lunch, our Overstuffed Portobello Mushrooms are delicious!

What You'll Need:
  • 6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup quartered artichokes, drained (from a can)
  • 1/4 cup chopped onion
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup Italian bread crumbs
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
What To Do:
  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
     
  2. In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.
     
  3. Bake 30 to 35 minutes, or until heated through. Serve immediately.

 

Note
  • Serve this with a side of whole grain pasta or click here for more ideas on how to make this a complete meal!
     
  • You'll never believe that our recipe for Bottomless Chocolate Chip Cheesecake is diabetic-friendly!
     
  • If you'd like more information on our Hello Taste, Goodbye Guilt! cookbook, including purchasing details, click here.
     

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 108
  • Calories from Fat 40
  • Total Fat 4.5g 7 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 8.4g 17 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 10mg 3 %
  • Sodium 333mg 14 %
  • Total Carbohydrates 9.9g 3 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 2.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Do the gills from the mushroom need to be removed?

No, you only need to remove the stems. Enjoy! :)

can you use fresh spinach?

Yes, you can certainly use fresh spinach, but you'll need to saute it first, so that it is wilted when you combine it with the other ingredients. Enjoy!

Looks very yummy

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