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. 1Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and spray with cooking spray.
2. 2Place mushrooms in the oven and bake for 10 minutes.
3. 3Meanwhile
4. 4heat a large skillet over medium heat. Spray with cooking spray. Add garlic
5. 5and onion. Cook
6. 6stirring occasionally
7. 7until onion softens
8. 83–4 minutes.
9. 9Stir in spinach
10. 10artichokes
11. 11salt
12. 12cream cheese
13. 13and broth or water until the spinach is creamy and smooth.
14. 14Once the mushrooms are soft
15. 15remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes
16. 16until the cheese is melted.