Description
If you’re a fan of spinach artichoke dip, you’ll love these Spinach Artichoke Stuffed Portobello Mushrooms. A delightful, healthy twist on a classic, they make for an amazing appetizer or side dish, combining the savory flavors of spinach, artichoke, and cheese in a tender mushroom cap. Perfect for your next gathering or a healthy homemade recipe to enjoy with family.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 4 medium portobello mushrooms, stems and gills removed
- 1 package frozen chopped spinach, cooked and drained (10 ounces)
- 1 can artichoke hearts, drained and chopped (14 ounces)
- 4 ounces cream cheese, room temperature
- 2 tablespoons sour cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- 3 ounces mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F.
- Brush the portobello mushrooms with olive oil and place them on a baking pan.
- Broil on high for 5 minutes per side, or until the mushrooms are tender.
- While mushrooms are broiling, squeeze the cooked spinach in a clean dish towel to remove excess water.
- In a bowl, mix together the spinach, artichokes, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
- Stuff each mushroom cap evenly with the spinach mixture.
- Sprinkle mozzarella cheese on top of each stuffed mushroom.
- Bake at 375°F for 10-15 minutes, or until the cheese is melted and bubbly. For a golden brown top, turn the broiler on high for a few minutes at the end.
Notes
- Make sure to remove all excess water from the spinach to prevent a soggy filling.
- You can prep the filling ahead of time and stuff the mushrooms just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 167 kcal
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg