Spinach and artichoke stuffed mushroom caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
5 serving Portabello Mushroom Cap (1 serv = 1 cap) (by CRIS76) 4 cup Spinach, fresh 2 serving Wegmans Mild Italian Poultry Sausage (by JULESELLEN) 300 gram(s) Kirkland Artichoke Hearts marinated in oil 0.5 cup Cheese - Sargento classic mozzarella shredded cheese 4 tbsp Parmesan Cheese, shredded
Chop all ingredients but 4 mushroom caps.
Sauté all but the mushroom caps set aside and cheese. Once tender remove from heat and let cool.
Stir together cheese and sautéed mixture, stuff in caps and bake 20-30 minutes on 375
Serving Size: 2 stuffed mushroom caps
Number of Servings: 2
Recipe submitted by SparkPeople user KPERL1229.
Sauté all but the mushroom caps set aside and cheese. Once tender remove from heat and let cool.
Stir together cheese and sautéed mixture, stuff in caps and bake 20-30 minutes on 375
Serving Size: 2 stuffed mushroom caps
Number of Servings: 2
Recipe submitted by SparkPeople user KPERL1229.
Nutritional Info Amount Per Serving
- Calories: 459.9
- Total Fat: 68.7 g
- Cholesterol: 82.2 mg
- Sodium: 1,514.5 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 8.8 g
- Protein: 39.0 g
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