Spinach Artichoke Stuffed Portobello Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Portobello Mushrooms

  Mushrooms - Melissa's

  4 medium mushroom or 67g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Artichokes

  (globe or french), frozen, unprepared

  14 oz or 397g

• Cream Cheese

  Soft, Reduced Fat - Raley's Fresh Dairy

  4 oz or 113g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk, low moisture

  3 oz or 85g

Directions

1. Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
2. Squeeze cooked spinach in clean dish towel if desired to remove excess water.
3. Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
4. Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
5. Sprinkle tops with mozzarella cheese.
6. Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

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