Portobello mushrooms: 200g (2 large caps), Spinach: 50g (1.5 cups, fresh), Artichoke hearts: 80g (2/3 cup, chopped), Cream cheese (light): 30g (2 tbsp), Greek yogurt: 30g (2 tbsp), Mozzarella cheese: 30g (2 tbsp, shredded), Parmesan cheese: 15g (1 tbsp, grated), Garlic: 6g (2 cloves, minced), Onion: 30g (1/4 small, diced), Olive oil: 10ml (2 tsp), Breadcrumbs (whole wheat): 15g (1 tbsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Remove stems from 2 portobello mushrooms and scrape out gills with a spoon. 3. Brush mushroom caps with 5ml olive oil and place on a baking sheet, gill side up. 4. Bake for 10 minutes to soften. 5. Meanwhile, heat 5ml olive oil in a skillet over medium heat. 6. Add 30g diced onion and cook until translucent, about 3 minutes. 7. Add 6g minced garlic and cook for 30 seconds. 8. Add 50g spinach and cook until wilted, about 1-2 minutes. 9. In a bowl, combine the spinach mixture, 80g chopped artichoke hearts, 30g light cream cheese, 30g Greek yogurt, 15g shredded mozzarella cheese, 10g grated Parmesan cheese, 1g dried thyme, 1g salt, and 1g black pepper. 10. Divide the mixture between the mushroom caps. 11. In a small bowl, mix 15g breadcrumbs with 5g grated Parmesan cheese. 12. Sprinkle the breadcrumb mixture over the stuffed mushrooms. 13. Top with 15g shredded mozzarella cheese. 14. Bake for 15-20 minutes until the mushrooms are tender and the topping is golden and bubbly.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
