These meatless, artichoke stuffed, portobello mushrooms are capable of taking center stage at your next meal. They’re stuffed with a creamy mixture of cheese, spinach, and marinated artichoke hearts. These are great served with zoodles or a nice side salad. If you’re not into the meatless thing then this dish makes a hearty side for steak. Most importantly, you can get this recipe on your dinner table in less than 30 minutes!
If your market doesn’t carry the large mushroom caps, then the smaller ones would work just fine. Just divide the filling up between the caps. You may need to adjust the roasting time. Regardless of mushroom size, make sure the filling is still hot when you stuff the mushrooms. They won’t spend very long in the oven afterward, so you want to make sure that everything is at a nice and hot temperature.
Yields 4 servings of Artichoke Stuffed Portobello Mushrooms
The Preparation
- 4 large portobello mushrooms
- 2.5 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup marinated artichoke hearts, diced, ~4.5 ounces
- 5 cups spinach, fresh, ~5 ounces
- 2 ounces cream cheese
- 1/3 cup Parmesan cheese, shredded
- 4 tablespoons Parmesan cheese, shredded, additional for topping
- 2 tablespoons flax seed meal
The Execution
1. Clean 4 large portobello mushrooms. Take out the stems, and use a spoon to scrape the gills out from inside the caps. You could leave them in, but the gills can discolor the filling so I take them out for this recipe.
2. Brush 2 tablespoons of olive oil onto the mushroom caps and the sheet pan. Season with salt and pepper. Bake at 400°F for 10 minutes. If the mushrooms have water in them just dab it away with a paper towel.
3. In a hot skillet, add half a tablespoon of olive oil. Then cook the artichoke hearts along with the spinach, until the spinach leaves are mostly wilted.
4. Add 2 ounces of cream cheese to the pan. Stir it until the cheese is mostly melted into the vegetables, then add in the 1/3 cup of Parmesan cheese. Turn the heat off and season with salt and pepper. Make sure the filling is completely mixed together.
5. Stuff the mushroom caps with the filling.
6. Top each mushroom with half a tablespoon of flax seed meal, and a tablespoon of Parmesan cheese.
7. Bake for an additional 5 minutes, or until the topping is melted.
This makes a total of 4 servings of Artichoke Stuffed Portobello Mushrooms. Each serving comes out to be 227.25 Calories, 19.41g Fats, 3.36g Net Carbs, and 7.81g Protein.
| Artichoke Stuffed Portobello Mushrooms | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 4 large (3.25-ounces) portobello mushrooms | 27 | 0.53 | 4.08 | 2 | 2.08 | 3.02 |
| 2.5 tablespoons olive oil | 298 | 33.75 | 0 | 0 | 0 | 0 |
| Salt and pepper to taste | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ cup (4.5-ounces) marinated artichoke hearts | 89 | 4.5 | 13.49 | 8.9 | 4.59 | 0 |
| 5 Cups (5-ounces) spinach | 33 | 0.55 | 5.15 | 3.1 | 2.05 | 4.06 |
| 2 ounces cream cheese | 198 | 19.53 | 3.13 | 0 | 3.13 | 3.49 |
| 1/3 cup shredded Parmesan cheese | 111 | 7.29 | 0.91 | 0 | 0.91 | 10.09 |
| 4 tablespoons shredded Parmesan cheese | 83 | 5.47 | 0.68 | 0 | 0.68 | 7.57 |
| 2 tablespoons flax seed meal | 70 | 6 | 4 | 4 | 0 | 3 |
| Totals | 909 | 77.62 | 31.44 | 18 | 13.44 | 31.23 |
| Servings(/4) | 227.25 | 19.41 | 7.86 | 4.5 | 3.36 | 7.81 |
Artichoke Stuffed Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms
- 2.5 tablespoons olive oil
- Salt and pepper to taste
- 4.5 ounce marinated artichoke hearts diced
- 5 ounce spinach
- 2 ounces cream cheese
- ⅓ cup shredded Parmesan cheese
- 4 tablespoons shredded Parmesan cheese additional for topping
- 2 tablespoons flax seed meal
Instructions
- Clean 4 large portobello mushrooms. Take out the stems, and use a spoon to scrape the gills out from inside the caps. You could leave them in, but the gills can discolor the filling so I take them out for this recipe.
- Brush 2 tablespoons of olive oil onto the mushroom caps and the sheet pan. Season with salt and pepper. Bake at 400°F for 10 minutes. If the mushrooms have water in them just dab it away with a paper towel.
- In a hot skillet, add half a tablespoon of olive oil. Then cook the artichoke hearts along with the spinach, until the spinach leaves are mostly wilted.
- Add 2 ounces of cream cheese to the pan. Stir it until the cheese is mostly melted into the vegetables, then add in the 1/3 cup of Parmesan cheese. Turn the heat off and season with salt and pepper. Make sure the filling is completely mixed together.
- Stuff the mushroom caps with the filling.
- Top each mushroom with half a tablespoon of flax seed meal, and a tablespoon of Parmesan cheese.
- Bake for an additional 5 minutes, or until the topping is melted.
