Spinach Artichoke Stuffed Mushrooms are easy to prepare & can be made days in advance. They are low carb, gluten-free, and delicious.
Author: Funny Love Blog
Monterey Jack Cheese
or mozzerella cheese
Ground Black Pepper
Preheat oven to 400 degrees F (200 degrees C).
Monterey Jack Cheese (1 cup)
. Grate the
Parmesan Cheese (1 cup)
Garlic (1 clove)
Frozen Spinach (2 cups)
. Drain by putting it in to a kitchen towel, then squeezing it.
If using jarred
Artichoke Hearts (1 cup)
, drain the artichokes fully.
Chop the Artichoke Hearts.
Cream Cheese (1 pckg)
, spinach, and chopped artichokes to a bowl and stir to combine.
Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.
Portobello Mushrooms (12)
and take out the stems.
Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren’t fully cooked.
Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with
Salt (to taste)
Ground Black Pepper (to taste)
When done, the mushrooms can be served immediately, or set aside to cool and then stored.
Nutrition Per Serving
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