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Ingredients
  

  • 16 oz baby portobello mushrooms
  • 7 oz canned or jarred artichoke hearts, chopped
  • 2 tbsp sundried tomatoes, chopped
  • 2 tbsp pine nuts
  • 1/2 cup blanched greens, chopped (such as spinach, collards, chard, kale)
  • 1 1/2 tbsp basil pesto OR 3/4 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/4 tsp sea salt
  • 4 oz cream cheese, dairy or almond

Instructions
 

  • Cut the bottom off the mushroom stems, then pop the stems off of the mushroom caps.
  • Chop the stems into small chunks.
  • Make the filling.  Combine the stems, artichoke hearts, sundried tomatoes, pine nuts, greens, pesto (or Italian seasoning), red pepper flakes and cream cheese in a bowl.
  • Stuff each mushroom cap with filling.
  • Gently put the mushroom caps on a baking sheet lined with parchment paper.
  • Bake at 350 degrees for 15-20 minutes.  Take out of the oven and let cool slightly.
  • The bottoms of the mushrooms will be wet.  Lightly dab off the moisture with a clean towel.
  • Serve warm.

Notes

  1. 1-2 slices of chopped bacon can be added.
  2. 1/4 cup shredded parmesan cheese can be added.