Stuffed Portobello Mushrooms
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
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine olive oil, ¾ teaspoon garlic powder, ¼ teaspoon ground pepper, and ⅛ teaspoon salt.
- Using a silicone brush, coat the mushrooms evenly with the oil mixture. Place them on a large rimmed baking sheet.
- Bake the mushrooms for about 10 minutes, or until they are mostly soft.
- 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.
- 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.
- Divide the spinach and artichoke mixture evenly among the baked mushroom caps.
- 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