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Overstuffed Portobello Mushrooms

Yields: 6

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.

Note:
Serve this with a side of whole grain pasta or click here for more ideas on how to make this a complete meal!

You'll never believe that our recipe for Bottomless Chocolate Chip Cheesecake is diabetic-friendly!

If you'd like more information on our Hello Taste, Goodbye Guilt cookbook, including purchasing details, click here.

For other Diabetic-Friendly options, try:

Sunshine Salad

Baked Balsamic Asparagus

Bottomless Chocolate Chip Cheesecake

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