Spinach Artichoke Stuffed Portobello Mushrooms

Spinach artichoke stuffed portobello mushrooms are a delicious, easy, vegetarian dinner that takes 20 minutes to prep!

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INGREDIENTS:

CREAM CHEESE ARTICHOKE HEARTS BABY SPINACH GREEK YOGHURT MUSHROOM PARMESAN CHEESE Get Recipe

Step-by-step instructions!

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Preheat oven to 400° F (205° C). Heat oil in medium-high heat in a skillet. Sauté onion and garlic.

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Reduce heat and add spinach slowly. Cook down for about 2 minutes until mostly wilted.

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Remove from heat and add cream cheese, yogurt, artichoke hearts, salt, pepper, and half of the parmesan cheese then stir.

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Place portobello caps stem side up into a rimmed baking dish. Evenly stuff each with filling and sprinkle parmesan cheese.

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Bake for 30 mins or until mushroom is cooked through.

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