6 large portobello mushroom caps
2 Tbsp. olive oil
1 can quartered artichoke hearts, drained & chopped
1 c. fresh spinach leaves, torn
1/2 c. shredded parmesan cheese
1/4 c. sour cream
1/4 c. mayo
3 oz. cream cheese
1 clove minced garlic
6 oz. brie cheese, rind removed
1. Preheat oven to 400°.
2. Clean portobello mushrooms; brush with olive oil and set aside.
3. In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour cream, mayo, cream cheese, and minced garlic. Mix well.
4. Spoon spinach artichoke mixture into mushroom caps; top with cubed brie cheese.
5. Bake at 400° for 15 minutes or until mushrooms are tender and cheese is bubbly.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
See Tips Category for instructions on how to clean.
Nutrition Facts
Spinach Artichoke Stuffed Portobellos
Amount Per Serving
Calories 432
Calories from Fat 342
% Daily Value*
Total Fat 38g
58%
Saturated Fat 14g
70%
Cholesterol 66mg
22%
Sodium 892mg
37%
Potassium 314mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 15g
30%
Vitamin A
98.6%
Vitamin C
30.4%
Calcium
36.3%
Iron
10.6%
* Percent Daily Values are based on a 2000 calorie diet.