Spinach Artichoke Stuffed Portobello



2 tbsp olive oil
4 medium portobello mushrooms- stems and gills removed
1 pkg frozen chopped spinach (10oz)- cooked and drained
1 14oz can artichoke hearts- drained and chopped
4oz soft cream cheese
2 tbsp sour cream
1/2 cup parmesan cheese
1 clove garlic, chopped
salt and pepper to taste
shredded mozzarella cheese (I only had marble when I made this, hence the colour)

1. Brush mushrooms (both sides) with olive oil, place on baking pan in centre of oven and broil high for 5 minutes on each side
2. Squeeze cooked spinach in clean dish towel/paper towel if desired to remove excess water
3. Mix together spinach, artichoke, cream cheese, sour cream, parmesan cheese, garlic, salt, and pepper until well combined
4. Stuff each mushroom cap with the spinach mix
5. Top with mozzarella cheese
6. Bake at 375F for 10-15mins

My sister found this gem at http://www.lowcarbyum.com and I’m so happy she passed it along to me! Delicious! Great as an app or as a meal if you add something on the side.


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