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Spinach Artichoke Stuffed Portobellos

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How to Make Spinach Artichoke Stuffed Portobellos

These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.


10 min prep time


40 min cook time


4servings


2 mushroom caps

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Step-By-Step Instructions:

  1. Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.

  2. Place mushrooms in the oven and bake for 10 minutes.

  3. Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.

  4. Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.

  5. Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.

Veggie Rich
Low Carb
Italian
Vegetarian
Main Dish
Holidays & Entertaining
Appetizers
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Nutrition facts

4 Servings



  • Serving Size

    2 mushroom caps


  • Amount per serving



    Calories





    240

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      3.9g

      20%
    • Trans Fats
      0g

  • Cholesterol
    25mg

    8%

  • Sodium
    420mg

    18%

  • Total Carbohydrate
    16g

    6%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      5g
    • Added Sugars
      0g

      0%

  • Protein
    18g

Ingredients

Portobello mushrooms (stems removed and gills scraped out)
8 whole

Extra Virgin Olive Oil (divided)
2 tbsp

garlic (minced)
2 clove

yellow onion (small diced)
1/2 med

frozen spinach (thawed, drained, and squeezed)
10 oz

jarred artichoke hearts in brine (drained)
4 oz or 1/2 cup

light cream cheese
6 oz

water
1/4 cup

mozzarella cheese (shredded)
4 oz

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