SPINACH AND ARTICHOKE STUFFED MUSHROOMS
Prep Time: 5 min
Cook Time: 15 min
Sometimes you just want something light and easy….well here it is! You can make this with or without dairy!
INGREDIENTS
2 large portabella mushrooms
2 cups chopped spinach
1/2 cup artichoke hearts
1 1/2 tsp. chopped garlic
Dash salt and black pepper
1/3 cup shredded low fat mozzarella cheese or daiya shreds
1/4 cup fat-free plain Greek yogurt or Silk Non dairy yogurt
2 tsp. grated Parmesan cheese or vegan parm
DIRECTIONS
Preheat oven to 400 degrees. Lay a large piece of foil on a baking sheet, and spray with nonstick spray.
Remove mushroom stems, chop, and set aside.
Place mushroom caps on the center of the foil, rounded sides down.
Top with another piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Bake for 14 minutes, or until mushroom caps are tender.
Prepare the mushroom filling. Heat a large skillet over medium heat.
Add mushroom stems, spinach, artichoke hearts, garlic, salt, and pepper. Cook and stir until spinach has wilted, approximately 2 minutes.
Reduce heat to medium low. Add mozzarella, yogurt, and 1 tsp. Parm. Cook and stir until well mixed, about 1 minute.
Cut foil packet to release steam before opening entirely.
Put the mushrooms on a plate, and blot dry. Add filling, and sprinkle with remaining 1 tsp. Parm.
Dig in!
MACROS
Serving: 1 stuffed mushroom
Calories 141cal
Carbohydrates 13.5g
Protein 15g
Fat: 4g
Sodium: 495mg
Fiber: 4g
Sugar: 4.5g