Spinach Artichoke Stuffed Portobello Mushrooms

If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.

INGREDIENTS:

-2 tablespoons olive oil

-4 medium portobello mushrooms stems and gills removed

-1 package frozen chopped spinach cooked and drained,

-10 ounces

-1 can artichoke hearts drained and chopped,

-14 ounce can

-4 ounces cream cheese room temperature

-2 tablespoons sour cream

-½ cup Parmesan cheese grated

-2 cloves garlic chopped

-Salt and pepper to taste

-3 ounces mozzarella cheese shredded

INSTRUCTIONS:

• Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.

• Squeeze cooked spinach in clean dish towel if desired to remove excess water.

• Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined

• Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.

• Sprinkle tops with mozzarella cheese.

• Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

Makes 8 servings, serving size is half of a stuffed mushroom.

*Count each serving as 1 protein, 3 fats and 1 restricted vegetable. Net carbs per serving: 4.9g

Recipe courtesy of LowCarbYum.com