Stuffed Portobello Mushrooms

Servings: 4

These creamy stuffed mushroom caps are ideal for busy days when you don’t have much time in the kitchen. Chock-full of vitamin D, protein, and antioxidants, this meal pairs well with the Simple Mediterranean Salad (page 168) on a cool winter evening or the Watermelon & Feta Salad (page 82) on a sweltering summer night.

 

INGREDIENTS

2 Portobello mushrooms
2 tablespoons extra-virgin olive oil
2 ounces artichoke hearts, drained and chopped
1 tablespoon coconut cream
1 tablespoon cream cheese
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1 cup steamed spinach, chopped
3 ounces cheddar cheese, shredded
½ teaspoon salt
½ teaspoon ground black pepper

 

INSTRUCTIONS

1. Preheat the oven to 360°F and line a baking sheet with parchment paper.
2. Drizzle the Portobello mushrooms with olive oil, then place them onto the prepared baking sheet. Bake for 5 minutes, until juices leak out. Remove from the oven.
3. Combine the artichoke hearts, coconut cream, cream cheese, cilantro, and garlic in a large bowl. Mix in the spinach, cheddar cheese, salt, and pepper.
4. Stuff the mushrooms with the cheese mixture and bake for an additional 5–8 minutes, or until the cheese melts. Remove from the oven and allow to cool on the pan for 5 minutes.
5. Cut each mushroom in half and serve.

 

NUTRITION • per one serving •

Calories 140
Total Fat 11 g 14%
Saturated Fat 4 g 20%
Polyunsaturated Fat 0.9 g —
Monounsaturated Fat 5.8 g —
Trans Fat — 
Cholesterol 10 mg 3%
Sodium 360 mg 16%
Total Carbohydrates 7 g 3%
Dietary Fiber 2 g 7%
Total Sugars 2 g —
Protein 6 g 12%
Vitamin A 290 mcg 30%
Vitamin C 17.2 mg 20%
Vitamin D 0.12 mcg —
Potassium 328 mg 6%
Calcium 136 mg 10%
Iron 0.4 mg 4%

 

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here


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