Portabella Skins Low Fat And Low Carb Recipes

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SPINACH ARTICHOKE STUFFED PORTOBELLO MUSHROOMS



Spinach Artichoke Stuffed Portobello Mushrooms image

If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.

Provided by Lisa MarcAurele

Categories     Appetizer

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
4 medium portobello mushrooms (stems and gills removed)
1 package frozen chopped spinach (cooked and drained, 10 ounces)
1 can artichoke hearts (drained and chopped, 14 ounce can)
4 ounces cream cheese (room temperature)
2 tablespoons sour cream
1/2 cup Parmesan cheese (grated)
2 cloves garlic (chopped)
salt and pepper to taste
3 ounces mozzarella cheese (shredded)

Steps:

  • 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 together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
  • Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
  • Sprinkle tops with mozzarella cheese.
  • Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

Nutrition Facts : ServingSize 169 g, Calories 167 kcal, Carbohydrate 5 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 2 g, Sugar 2 g

PORTABELLA SKINS (LOW FAT AND LOW CARB)



Portabella Skins (Low Fat and Low Carb) image

This are so good and a wonderful alternative to potato skins. I like to add sour cream and sometimes salsa in place of the tomato to mine. YUM!

Provided by Mika G.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 portabella mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup shredded reduced-fat cheddar cheese
2 slices turkey bacon, crisply cooked and crumbled
1 small tomatoes, seeded and chopped
1 tablespoon minced fresh chives or 1 tablespoon green onion

Steps:

  • Preheat oven to 450 degrees. Line baking sheet with foil and spray lightly with cooking spray; set aside.
  • Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
  • Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown.
  • Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
  • If desired, cut into wedges and serve with toothpicks.

Nutrition Facts : Calories 73.7, Fat 5, SaturatedFat 0.9, Cholesterol 6.3, Sodium 236.6, Carbohydrate 5.3, Fiber 1.6, Sugar 2.2, Protein 3.4

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