Spinach Artichoke Stuffed Portobello Mushrooms

[Hev_Brownies]

Hey everyone! Today, I'm thrilled to share one of my favorite recipes: Spinach Artichoke Stuffed Portobello Mushrooms. These mushrooms are packed with flavor and goodness, making them a delicious and satisfying meal or appetizer. Trust me, once you try these, you'll be hooked!

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Ingredients​

• 2 tablespoons extra-virgin olive oil
  
  
  
• 1 teaspoon garlic powder, divided
  
  
  
• ½ teaspoon ground pepper, divided
  
  
  
• ⅛ teaspoon salt, divided
  
  
  
• 4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  
  
  
• 1 (5 ounce) package baby spinach, roughly chopped
  
  
  
• 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
  
  
  
• 2 ounces reduced-fat cream cheese, softened
  
  
  
• ¼ cup grated Parmesan cheese, plus more for garnish

Directions​

1. Preheat oven to 400 degrees F.
   
   
2. Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
   
   
3. Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

 

[Babylyn15]

I am such a mushroom lover, will ask my mom to cook this. Thanks!

 

[eihra520]

Yum! Perfect for a vegetarian main course or a light and healthy appetizer Thanks for sharing! #MeatlessMonday