Spinach Artichoke Stuffed Portobello ( Low Carb,Gluten Free )

Ingredients

• 1 can artichoke hearts drained and chopped, 14 ounce can
• four oz cream cheese room temperature
• 2 tablespoons bitter cream
• 1/2 cup Parmesan cheese grated
• 2 tablespoons olive oil
• 4 medium portobello mushrooms stems and gills removed
• 1 package deal frozen chopped spinach cooked and drained, 10 ounces
• 2 cloves garlic chopped
• salt and pepper to taste
• three ounces mozzarella cheese shredded

Instructions

1. Brush mushrooms with olive oil, location on baking pan in center of oven and broil high, 5 mins each facet, or till smooth.
2. Squeeze cooked spinach in smooth dish towel if favored to cast off excess water.
3. Mix collectively the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper till well blended.
4. Stuff each mushroom cap with the spinach blend, dispensing the filling frivolously between the mushrooms.
5. Sprinklet tops with mozzarella cheese.
6. Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

Recipe Notes

• Makes 8 servings, serving size is half of of a stuffed mushroom.
• Net carbs in keeping with serving: 4.9g

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