Spinach, Artichoke, Onion, Garlic, Mozarella, Feta Stuffed Portobella Mushroom Cap

Name: Spinach, Artichoke, Onion, Garlic, Mozarella, Feta Stuffed Portobella Mushroom Cap Recipe
Yield: 4
Ingredients: 2 6.5oz cans Cara Mia Marinated Artichoke hearts; 2 cups kraft part skim mozarella cheese; 12oz (2 bags) baby spinach; 4 portobello mushroom caps; 1 6oz package crumbled feta cheese; 1 cup onion; 4 cloves garlic; 2 tbsp extra virgin olive oil

Number of Servings: 4

Ingredients

2 6.5oz cans Cara Mia Marinated Artichoke hearts2 cups kraft part skim mozarella cheese12oz (2 bags) baby spinach4 portobello mushroom caps1 6oz package crumbled feta cheese1 cup onion4 cloves garlic2 tbsp extra virgin olive oil

Directions

Remove stems from portobello mushrooms and chop stems. Saute mushroom stems, onion and garlic in olive oil. Add spinach and wilt. Drain and chop artichoke hearts. Mix sauteed veggies and chopped artichoke hearts with cheeses. Stuff mushroom caps with mixture, bake at 425 for 30 minutes

Serving Size: makes 4 mushroom caps

Number of Servings: 4

Recipe submitted by SparkPeople user SUBLIME84.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 460.1
Total Fat: 29.8 g
Cholesterol: 67.8 mg
Sodium: 1,203.8 mg
Total Carbs: 23.8 g
Dietary Fiber: 5.5 g
Protein: 26.4 g

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