Stuffed Portobello Mushrooms

October 11, 2024 by healthy recipes, Updated October 11, 2024

Deliciously healthy stuffed portobello mushrooms filled with spinach and artichokes, perfect as an appetizer or main dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder, divided
• ½ teaspoon ground pepper, divided
• ⅛ teaspoon salt, divided
• 4 large portobello mushrooms (about 14 ounces), stems and gills removed
• 1 (5 ounce) package baby spinach, roughly chopped
• 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry, and chopped
• 2 ounces reduced-fat cream cheese, softened
• ¼ cup grated Parmesan cheese, plus more for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, ¾ teaspoon garlic powder, ¼ teaspoon ground pepper, and ⅛ teaspoon salt.
3. Using a silicone brush, coat the mushrooms evenly with the oil mixture. Place them on a large rimmed baking sheet.
4. Bake the mushrooms for about 10 minutes, or until they are mostly soft.
5. Meanwhile, heat a large saucepan over medium heat and add the chopped spinach with 1 tablespoon of water. Cook until just wilted, about 2 minutes, stirring occasionally.
6. Drain excess water from the spinach and transfer it to a medium bowl. Add the chopped artichokes, cream cheese, Parmesan cheese, and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Mix until well combined.
7. Divide the spinach and artichoke mixture evenly among the baked mushroom caps.
8. Return the stuffed mushrooms to the oven and bake until hot, about 7 to 10 minutes.

Helpful Tips

To prepare mushroom caps, gently twist off the stems and scrape out the brown gills from the underside of the caps. For convenience, you may also purchase pre-prepared mushroom caps.

Nutritional Information

Nutrition facts per serving:

• Calories: 175
• Fat: 11g
• Carbohydrates: 14g
• Protein: 8g
• Saturated Fat: 3g
• Cholesterol: 12mg
• Sodium: 491mg
• Dietary Fiber: 4g