Spinach and Artichoke Stuffed Portobello’s

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Prepares {{ multiplier * 4 }} servings!

Recipe Ingredients

4
--- Portobello Mushrooms, stems and gills removed
2
tbsp Olive Oil
10
oz Frozen Chopped Spinach
14
oz Canned Artichoke Hearts, drained and chopped
4
oz Goat Cheese
2
tbsp Sour Cream
2
tbsp Parmesan Cheese
2
--- Garlic Cloves, minced
2
tsp Italian Seasoning
---
Salt and Pepper, to taste
3
oz Shredded Mozzerella
recipe-image
Brittany Cochran
author-image
Preparation Time: 15 min
Cooking Time: 10 min
Servings Made: 4 Servings

Recipe Instructions

Preheat oven to 375F.

Brush mushrooms with olive oil, place on baking pan top side down.

Squeeze cooked spinach in paper towel to remove excess water.

Mix together the spinach, artichoke, goat cheese, sour cream, parmesan cheese, garlic, italian seasoning, salt, and pepper until well combined.

Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.

Sprinkle tops with mozzarella cheese.

Bake for 10 minutes until heated through.

Turn broiler on high for a few minutes at end of baking to brown cheese, if desired.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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