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Amazing 4 Spinach Artichoke Stuffed Portobello Mushrooms

Spinach Artichoke Stuffed Portobello Mushrooms
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Enjoy these Spinach Artichoke Stuffed Portobello Mushrooms. This recipe offers a low-carb appetizer rich with flavor, blending the comforting depth of traditional fillings with a fresh, light approach. It is a wonderful example of finding balance in your cooking.

Ingredients

Scale
  • 4 large Portobello mushroom caps, stems removed
  • 1 tablespoon olive oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly brush the mushroom caps with olive oil. Place them gill-side up on a baking sheet.
  2. Heat the remaining olive oil in a small skillet over medium heat. Sauté the minced shallot until soft, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  3. In a medium bowl, combine the dried spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mayonnaise, salt, and pepper. Mix well.
  4. Stir the sautéed shallot and garlic mixture into the spinach mixture until everything is evenly combined.
  5. Spoon the filling evenly into the portobello mushroom caps, pressing it down gently.
  6. Sprinkle the tops with the mozzarella cheese and a little extra Parmesan cheese.
  7. Bake for 20 to 25 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.
  8. Let cool slightly before serving. Enjoy this bright and satisfying bite!

Notes

  • Squeezing the water out of the thawed spinach is a critical step for a non-soggy filling. Use a clean kitchen towel or paper towels to press out as much liquid as possible.
  • If you prefer a sharper flavor, use Fontina cheese instead of mozzarella for the top.
  • This dish is excellent served warm but holds up well if made slightly ahead of time and reheated.

Nutrition

Find it online: https://spoonsprout.com/spinach-artichoke-stuffed-portobello-mushrooms/