Overstuffed Portobello Mushrooms
Serving Size: 1 stuffed mushroom
Cooking Time: 30 min
What You'll Need:
6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
1/2 cup quartered artichokes, drained (from a can)
1/4 cup chopped onion
1/2 cup frozen chopped spinach, thawed and drained
1 cup shredded part-skim mozzarella cheese
1/4 cup Italian bread crumbs
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper
What To Do:
1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
2. In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.
3. Bake 30 to 35 minutes, or until heated through. Serve immediately.
Serve this with a side of whole grain pasta or click here for more ideas on how to make this a complete meal!
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