Spinach & Artichoke-Stuffed Portobello Mushrooms

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Servings: 4
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder, divided
• ½ teaspoon ground pepper, divided
• ⅛ teaspoon salt, divided
• 4 large portobello mushrooms (about 14 ounces), stems and gills removed
• 1 5-ounce package baby spinach, roughly chopped
• 1 14-ounce can artichoke hearts, rinsed, squeezed dry and chopped
• 2 ounces reduced-fat cream cheese, softened
• ¼ cup grated Parmesan cheese, plus more for garnish

Instructions

1. Preheat oven to 400°F.
2. Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
3. Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

Nutrition

175 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Carbohydrates: 14 g, Fiber: 4 g, Total Sugars: 3 g, Protein: 8 g, Sodium: 491 mg, Potassium: 418 mg, Iron: 2 mg, Folate: 31 mcg, Calcium: 102 mg, Vitamin A: 2639 IU, Vitamin C: 18 mg