Stuffed Three-Cheese Spinach & Artichoke Portobella Mushrooms
Recipe: #12984
July 04, 2014
Categories: Side Dishes, Mushrooms, One-Pot Meal, Oven Bake, No Eggs, Vegetarian, more
"Creamy deliciousness in every bite!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (388.3 g)
- Calories 315.5
- Total Fat - 13.3 g
- Saturated Fat - 8.3 g
- Cholesterol - 34.4 mg
- Sodium - 1171 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 3.7 g
- Sugars - 10.3 g
- Protein - 17.3 g
- Calcium - 444.1 mg
- Iron - 3.3 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Arrange mushroom caps on greased baking sheet. Lightly brush the caps with olive oil, then season with salt & pepper. Roast mushrooms for about 20 minutes.
Step 3
While mushrooms are roasting, combine spinach, 3 cheeses, artichokes and sun dried tomatoes in large bowl.
Step 4
In a small amount of oil or butter saute the onion & garlic until soft and then add to bowl. Mix to combine all ingredients and season with salt & pepper.
Step 5
Once mushrooms are done roasting, drain any excess water and then fill caps with stuffing generously. Put back in oven for another 10 minutes. If topping with breadcrumbs do so in the last 1-2 minutes.
Tips
No special items needed.
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