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!!

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Prep Time 10

Cook Time 15

Servings: 4 people

Course: Side Dish

Cuisine: American

Ingredients Equipment Method

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!!

Equipment

shallow oven pan lined with parchment paper
Pastry brush for olive oil

Method

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.