Warning! This Spinach & Artichoke Stuffed Portobellos and a Giveaway post will cause serious hunger.
I made these Spinach & Artichoke Stuffed Portobellos from Carolyn Ketchum’s new cookbook, Easy Keto Dinners. One word, luscious.
I’m a huge fan of portobello mushrooms and I stuff them with all sorts of fun ingredients. But I must say, this particular recipe is so decadent and palate pleasing, it’s like dining on warm spinach and artichoke dip stuffed into a mushroom. And it’s for dinner! How fun is that?
This recipe is simple to prepare and makes dinner easy, especially for a weeknight. I added diced onion to the spinach and artichoke mixture, just because I always have a need to add onions to everything. If I’m honest, I glanced at the recipe and I could have sworn I saw onions on the ingredient list. None-the-less, the finished dish was divine.
The new cookbook, Easy Keto Dinners, is a great way to get a healthy dinner on the table in under 30 minutes. The recipes are fuss-free, flavorful and use low-carb ingredients that are tasty and healthy for everyone. This is definitely a family friendly cookbook for every kitchen.
And good news! I’m giving away two of these cookbooks. Just head over to my Facebook or Instagram page to enter.
In the meantime, you can snag this tasty recipe below.
Delicious Wishes and Loads of Love,
Karista
Spinach & Artichoke Stuffed Portobellos and a Giveaway!
Notes
I used canned artichoke hearts because that's what I had on hand, and diced them up. I also added 1/3 cup of sautéed onions to the artichoke spinach mixture. For the mayonnaise, I used an avocado mayonnaise. Enjoy!
Ingredients
- 4 Portobello Mushroom Caps
- 2 tablespoons avocado oil
- Salt and pepper
- 4 ounces frozen artichoke hearts, thawed and chopped
- 4 ounces frozen spinach, thawed, drained, and squeezed of excess water
- 1/2 cup of mayonnaise
- 1 ounce parmesan cheese, grated (about 1 cup)
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded mozzarella cheese (about 4 ounces)
Instructions
- 1. Pre-heat the oven to 400F.
- 2. Remove the stems and gills from the mushroom caps and brush the insides and outsides with the oil. Season the insides of the caps with salt and pepper. Place in a glass or ceramic baking pan that is large enough to fit all the mushroom caps in a single layer.
- 3. To make the stuffing, stir together the artichoke hearts, spinach, mayonnaise, Parmesan, garlic, salt, and pepper in a medium bowl. Add the eggs and stir until well combined.
- 4. Divide the stuffing mixture among the prepared mushroom caps, pressing it into the caps to fill.
- 5. Sprinkle each stuffed mushroom with 1/4 cup of the shredded mozzarella. Bake for 15 minutes, until the cheese is melted and the mushrooms are tender. Turn on the broiler and broil the caps for a minute or two, until the cheese is slightly browned.
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