Stuffed Portobello Mushrooms with Artichokes
Stuffed portobello mushrooms with artichokes
Portobello mushrooms are the powerhouse of the Keto diet!! They have a rich meaty taste, are very low in calories, high in fiber, B vitamins, potassium, and selenium. A natural phytonutrient, portobello mushrooms may fight cancer and are full of anti-oxidants. Artichokes boost the nutrition even more with fiber, vitamins, minerals, folate, vitamins C and K, magnesium, phosphorus, and iron……. These mushrooms are so easy to make and absolutely delicious!!
Equipment
- shallow oven pan lined with parchment paper
- Pastry brush for olive oil
Ingredients
- 4 large portabello mushrooms I have found that Aldi's has the best price, I am able to buy a pack of two portobello mushrooms for $1.99. Walmart's prices are also very reasonable.
- 4 slices smoked provolone cheese May substitute Swiss or Gruyere sliced cheese. You may also use shredded mozzarella cheese.
- 2 TB extra virgin olive oil
- 2 TB softened cream cheese
- 2 TB shredded Parmesan cheese
- 1 can artichoke hearts drained and chopped You may use the artichoke hearts in a jar that are in oil, but drain the oil first. I have also found that Aldi's has the best prices.
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 TB sun-dried tomatoes This is an optional ingredient, but will add a little pizzazz to your mushrooms!!
Instructions
- Rinse your mushrooms and scoop out the inside with a metal spoon. Dry with a paper towel. Place on a parchment lined oven pan.
- Drain and chop the artichoke hearts. In a bowl, mix the artichoke hearts, cream cheese, sun-dried tomatoes, garlic, and shredded Parmesan cheese.
- With a pastry brush, brush the mushrooms with olive oil on each side. Sprinkle with kosher salt, pepper, and oregano. Place in oven for 5-7 minutes on each side until brown in a 400 degree oven.
- Stuff with artichoke mixture and place a slice of cheese on the top of each mushroom. Place back in the oven and bake until the cheese begins to brown, about 10 minutes, at 400 degrees.
