Name: Spinach & Artichoke-Stuffed Portobello Mushrooms
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder, divided; 0.5 teaspoon ground pepper, divided; 0.125 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; 0.25 cup grated Parmesan cheese, plus more for garnish

Spinach & Artichoke-Stuffed Portobello Mushrooms

4.5

(8)

8 Reviews

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Carolyn Casner

Updated on July 31, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 mushrooms

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

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

Preheat oven to 400 degrees F.
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.
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.

Tips

Tip: To prepare mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.

Nutrition Facts (per serving)

175	Calories
11g	Fat
14g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 mushroom
Calories 175
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 4g	16%
Total Sugars 3g
Protein 8g	16%
Total Fat 11g	14%
Saturated Fat 3g	16%
Cholesterol 12mg	4%
Vitamin A 2639IU	53%
Vitamin C 18mg	20%
Folate 31mcg	8%
Sodium 491mg	21%
Calcium 102mg	8%
Iron 2mg	9%
Magnesium 40mg	9%
Potassium 418mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.