Stuffed Portobello Mushrooms

MAKES 4 SERVINGS

These creamy stuffed mushroom caps are ideal for busy days when you don’t have much time in the kitchen. Chockfull of vitamin D, protein, and antioxidants.

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.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here