Spinach Artichoke Stuffed Portobellos
These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a side dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly. Some people find the gills to be bitter, so it is best to scrape them out before cooking.
Ingredients
- 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
Instructions
- 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
Place mushrooms in the oven and bake for 10 minutes.
- 3
Meanwhile
- 4
heat a large skillet over medium heat. Spray with cooking spray. Add garlic
- 5
and onion. Cook
- 6
stirring occasionally
- 7
until onion softens
- 8
3–4 minutes.
- 9
Stir in spinach
- 10
artichokes
- 11
salt
- 12
cream cheese
- 13
and broth or water until the spinach is creamy and smooth.
- 14
Once the mushrooms are soft
- 15
remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes
- 16
until the cheese is melted.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org