Low Carb Spinach Artichoke Stuffed Portobello | Min Yx Games Low Carb Spinach Artichoke Stuffed Portobello | Min Yx Games
Low Carb

Low Carb Spinach Artichoke Stuffed Portobello

If you like spinach artichoke dip and mushrooms, you will love spinach artichoke stuffed portobello mushrooms. Serve them as an appetizer or side dish…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 2 tablespoons olive oil
  • 4 medium portobello mushrooms stems and gills removed
  • 1 package frozen chopped spinach cooked and drained, 10 ounces
  • 1 can artichoke hearts drained and chopped, 14 ounces can
  • 4 ounces cream cheese room temperature
  • 2 tablespoons sour cream
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic chopped
  • salt and pepper to taste
  • 3 ounces mozzarella cheese shredded

Preparation Method

  1. Brush mushrooms with olive oil, place on baking pan in center of the oven and broil high, 5 minutes each side, or until tender.
  2. Squeeze cooked spinach in clean dish towel if desired to remove excess water.
  3. Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
  4. Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
  5. Sprinkles tops with mozzarella cheese.
  6. Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

Enjoy it!!

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