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!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
4 large portobello mushrooms
2.5 tablespoons olive oil
Salt and pepper to taste
1/2 cup (4.5-ounces) marinated artichoke hearts, diced
5 cups (5-ounces) spinach
2 ounces cream cheese
1/3 cup shredded Parmesan cheese
4 tablespoons shredded Parmesan cheese, additional for topping
2 tablespoons flax seed meal
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.
Music: “Buccolia” by Birocratic (http://birocratic.bandcamp.com)
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