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

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

Submitted by:

Number of Servings: 4


    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


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.

Rate This Recipe