Spinach and Artichoke Stuffed Mushroom Caps
Making mushrooms the main focus of your meal can be helpful if you're trying to eat a more plant-based diet. Mushrooms may have a lower impact on blood sugar.
Along with the spinach and artichokes, your meal will be rich in vitamins, minerals, and amino acids. This meal can be completed in under an hour, and leftovers reheat well!
Makes 8 servings
Serving Size: 1 mushroom cap
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients for spinach and artichoke stuffed mushroom caps
- 6 oz fat-free cream cheese
- 7 oz frozen spinach, thawed and drained
- ⅓ cup shredded parmesan cheese
- ¼ cup low-fat sour cream
- ¼ cup light mayonnaise
- 2 tbsp minced garlic
- 14 oz can of quartered artichoke hearts, drained, rinsed, and chopped
- ½ tsp red pepper flakes
- ¼ tsp salt
- 6 large portabella mushroom caps
Directions for spinach and artichoke stuffed mushroom caps
- Preheat oven to 400 degrees Fahrenheit.
- Rinse mushroom caps. Pat dry with paper towels and remove stems. Place mushroom caps facing up on a baking sheet.
- Mix together the cream cheese, spinach, Parmesan cheese, sour cream, mayonnaise, garlic, and artichokes.
- Fill mushroom caps with the spinach and artichoke mixture. Top with seasonings.
- Cook for approximately 30 minutes or until the mushrooms are tender.
Scroll down to see the nutrition facts for this recipe!
- calories: 132
- carbohydrate: 11.8g
- cholesterol: 14mg
- fiber: 3.6g
- potassium: 329mg
- protein: 12g
- saturated fat: 2.6g
- sodium: 746mg
- sugar: 0.5g
- total fat: 4.9g
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