Main Dishes

Tuscan Veggie Stuffed Portobello Mushrooms

Carrie Ditton
September 03, 2017
177

My Tuscan Veggie Stuffed Portobello Mushrooms are filled with a warm flavorful mixture of spinach, eggplant, garlic, creamy goodness and artichokes which are sure to be a big hit for a meatless weeknight dinner.

4
4 large portobello mushrooms, wiped with a damp paper towel and stalk trimmed and gills removed
2 Tbsp olive oil
1 shallot, diced
1 cup eggplant, peeled and chopped
¼ cup sun dried tomatoes, chopped
2 tsp minced garlic
1 10 oz. pkg. frozen chopped spinach cooked and drained
1 14 oz. can artichoke hearts drained and chopped
4 oz.cream cheese room temperature
2 Tbsp sour cream
½ cup Parmesan cheese grated
¼ tsp dried oregano, crushed between your fingers
½ tsp ground black pepper
¼ tsp salt
¼ cup dried breadcrumbs
¼ cup grated Parmesan
½ cup mozzarella cheese (I use the mozzarella made with 2% milk)
Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender. Squeeze cooked spinach in clean dish towel if desired to remove excess water. Mix...
See the full directions on my site
Nutritions

Calories
604

Sodium
1910mg
79% DV

Fat
38g
59% DV

Protein
30g
60% DV

Carbs
36g
12% DV

Fiber
5g
22% DV

Lunch Baked