Portobellos recheados com espinafre e alcachofra

Ingredientes

• Portobello mushrooms 8.00 whole portobello mushroom caps 4-5 inches wide
• stem and gills removed 8 large
• nonstick cooking spray 0.50 g divided use 2 sprays
• 0.5g
• garlic 2.00 clove minced
• yellow onion 0.50 med small diced
• frozen spinach 10.00 oz thawed
• drained
• and squeezed
• artichoke hearts 4.00 oz jarred artichoke hearts in brine drained 4 oz or 1/2 cup
• Kosher Salt 0.25 tsp
• light cream cheese 4.00 oz
• water 0.25 cup
• part-skim mozzarella 0.25 cup shredded

Modo de preparo

1. 1

   Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and spray with cooking spray.

2. 2

   Place mushrooms in the oven and bake for 10 minutes.

3. 3

   Meanwhile

4. 4

   heat a large skillet over medium heat. Spray with cooking spray. Add garlic

5. 5

   and onion. Cook

6. 6

   stirring occasionally

7. 7

   until onion softens

8. 8

   3–4 minutes.

9. 9

   Stir in spinach

10. 10

    artichokes

11. 11

    salt

12. 12

    cream cheese

13. 13

    and broth or water until the spinach is creamy and smooth.

14. 14

    Once the mushrooms are soft

15. 15

    remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes

16. 16

    until the cheese is melted.