Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Roasted portobello mushrooms stuffed with a cheesy spinach and artichoke dip and topped with a crunchy panko breadcrumb topping.

👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Brush the mushrooms with oil and roast in a preheated 450F/230C oven, with the inside facing up, until tender, about ⏱️ 10-15 minutes.

oil2 tablespoons

Meanwhile mix the spinach, artichokes, cream cheese, mayo, mozzarella, garlic, salt and pepper.

cream cheese, room temperature4 ouncesgarlic, chopped1 clove

Mix the oil, breadcrumbs and parmesan.

oil2 tablespoons

Divide the filling between the mushrooms and sprinkle on the bread crumbs.

Roast in a preheated 350F/180C oven until the filling is hot and the breadcrumbs are golden brown, about ⏱️ 10 minutes.

calories

Calories 469

fat Content

Fat 36g

fiber Content

Fiber 9g

sugar Content

Sugars 6g

sodium Content

Sodium 531mg

protein Content

Protein 15g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 48mg

carbohydrate Content

Carbs 25g

saturated Fat Content

Saturated 10g

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