If you love spinach artichoke dip, you’ll love these stuffed portobello mushrooms! They worked great for meatless Monday dinners served with a green salad or you could cut them into slices for an appetizer.
They’re creamy, cheesy and have the perfect mixture of spinach and artichokes. They’re also were quick and easy to make …plus low carb! You could also make them ahead of time and bake them when you’re ready.
2 Tbsp olive oil
4 medium portobello mushroom caps, stems and grills removed
1 package of frozen spinach, thawed and drained
14 oz can artichoke hearts, drained and chopped
4 oz cream cheese, softened at room temperature
2 Tbsp sour cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
fresh ground pepper
3 oz mozzarella cheese
Lightly brush the mushrooms with olive oil and broil high for 5 minutes on both sides or until the mushrooms are tender. Remove from the oven and set aside. Preheat your oven to 375 degrees,
In a bowl, mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic and season with salt and fresh ground pepper. Stuff each mushroom cap with the filling and top with mozzarella cheese. Bake for 10 to 15 minutes until the filling is bubbly. You can broil them at the end to slightly brown the cheese. Allow to cool for a few minutes before eating – they’ll be HOT! Enjoy!!
Source: Low Carb Yum