Spinach & Artichoke Stuffed Portobello Mushrooms
Portobello Mushrooms get filled with a creamy combination of spinach, artichoke hearts and spices to create a filling meatless meal idea that everyone will love.
Servings 2 mushrooms
Ingredients
- 2 large portobello mushrooms, cleaned and stems removed (save stems!)
- 1 tsp olive oil or cooking spray
- 1/2 cup cottage cheese
- 1/3 cup shredded mozzarella cheese
- 1/2 cup spinach, roughly chopped
- 1/4 cup artichoke hearts, well drained and chopped
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Chopped stems you removed from portobello mushroom caps
Instructions
- Preheat oven to 400 degrees F
- Liine a large baking sheet with parchment paper and place oven safe baking rack over sheet pan
- Lightly brush outside of portobello mushroom caps with olive oil and place on prepared baking sheet rack, with the stem removed side facing up
- In a medium bowl, combine cottage cheese, shredded mozzarella, chopped spinach leaves, well drained and chopped artichoke hearts, garlic, black pepper and red pepper.
- Add the chopped stems from the mushrooms into the mixture and stir until well combined
- Spoon the mixture into the caps of the mushrooms, they can be overfilled
- Place in center rack of oven and bake for about 25 minutes, until mushrooms are tender and cheese is melted.