Recipes

[RespectLife]

This was on my Yahoo front page this morning linking to delish.com

It was billed as Low Carb.  I can't remember if I have seen this posted here before or not, so please forgive me if it is a duplicate.

I know some of you have been looking for low carb recipes.  I have not tried this yet, just found it this morning, but it looks fantastic

@IamMrsG

@Writer with Flair

Spinach-Artichoke Stuffed Portobellos

Total Time: 0:40        Prep: 0:15      Cook: 0:25                 Level: Easy                Serves: 4

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 medium portobello mushrooms, stems and gills removed
• 1 (10) oz. package frozen chopped spinach, drained and squeezed dry
• 1 (14) oz. can artichoke hearts, drained and chopped
• 4 oz. cream cheese, room temperature
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• 1/2 c. grated Parmesan cheese, divided
• 1 c. shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• red pepper flakes
• kosher salt
• Freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F.
2. Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10 minutes until beginning to soften.
3. Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl. Season with salt and pepper to taste.
4. Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture.
5. Sprinkle tops with remaining cheeses.

Return pan to oven and bake for another 10-15 minutes, until the mushrooms are easily pierced with fork and the cheese is melted. Once melted, broil the mushroom caps for a few minutes until the cheese starts to brown.    

[ChazzyLady]

Wow respectlife, that looks delicious.  I will be starting on a carb cycling weight loss plan and this recipe should fit right in.

Do you think this would freeze well?  I'm cooking for one but I like to have a variety of dishes cooked and frozen for quick meals/side dishes.

[Gokat]

I can vouch for this one, @RespectLife .  D e l i c i o u s!!!  ...with a side of vino...  (rolls eyes)

Thanks for posting for everyone!

[ECBG]

That looks so good I could almost eat the screen!!!!!!!

Thank you!

[Writer with Flair]

---

@RespectLife wrote:

This was on my Yahoo front page this morning linking to delish.com

It was billed as Low Carb.  I can't remember if I have seen this posted here before or not, so please forgive me if it is a duplicate.

I know some of you have been looking for low carb recipes.  I have not tried this yet, just found it this morning, but it looks fantastic

@IamMrsG

@Writer with Flair

Spinach-Artichoke Stuffed Portobellos

Total Time: 0:40        Prep: 0:15      Cook: 0:25                 Level: Easy                Serves: 4

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 medium portobello mushrooms, stems and gills removed
• 1 (10) oz. package frozen chopped spinach, drained and squeezed dry
• 1 (14) oz. can artichoke hearts, drained and chopped
• 4 oz. cream cheese, room temperature
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• 1/2 c. grated Parmesan cheese, divided
• 1 c. shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• red pepper flakes
• kosher salt
• Freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F.
2. Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10 minutes until beginning to soften.
3. Meanwhile, combine spinach, artichoke, cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, garlic, and red pepper flakes in a large bowl. Season with salt and pepper to taste.
4. Flip over mushrooms and stuff each cap with an equal amount of the spinach mixture.
5. Sprinkle tops with remaining cheeses.

Return pan to oven and bake for another 10-15 minutes, until the mushrooms are easily pierced with fork and the cheese is melted. Once melted, broil the mushroom caps for a few minutes until the cheese starts to brown.    

YUM!  THAT LOOKS GREAT!  THANKS FOR SHARING!

---

[LoLa]

Hi RL!

Yummy! This looks delicious! I can not wait to try it. Thank you for this wonderful recipe.

Happy Wednesday,

LoLa

[RespectLife]

---

@ChazzyLady wrote:

Wow respectlife, that looks delicious.  I will be starting on a carb cycling weight loss plan and this recipe should fit right in.

Do you think this would freeze well?  I'm cooking for one but I like to have a variety of dishes cooked and frozen for quick meals/side dishes.

---

@ChazzyLady

I would think so....but honestly, I'm not positive.  I don't see any ingredients that should have a problem freezing.

Maybe others have some thoughts?

[RespectLife]

---

@Gokat wrote:

I can vouch for this one, @RespectLife .  D e l i c i o u s!!!  ...with a side of vino...  (rolls eyes)

Thanks for posting for everyone!

---

@Gokat

Oh terrific!  Thanks for letting us know you like it.  I can't wait to try it!  Wegman's always has nice portobellos!

[ChazzyLady]

---

@RespectLife wrote:

---

@ChazzyLady wrote:

Wow respectlife, that looks delicious.  I will be starting on a carb cycling weight loss plan and this recipe should fit right in.

Do you think this would freeze well?  I'm cooking for one but I like to have a variety of dishes cooked and frozen for quick meals/side dishes.

---

@ChazzyLady

I would think so....but honestly, I'm not positive.  I don't see any ingredients that should have a problem freezing.

Maybe others have some thoughts?

---

Thanks so much @RespectLife.  I'll bet that something like this would be a  perfect candidate for the Food Saver, maybe freeze a batch on a covered sheet tray and then vacuum seal them.  I don't have one yet, but I'm thinking about getting one.

[RespectLife]

---

@ChazzyLady wrote:

---

@RespectLife wrote:

---

@ChazzyLady wrote:

Wow respectlife, that looks delicious.  I will be starting on a carb cycling weight loss plan and this recipe should fit right in.

Do you think this would freeze well?  I'm cooking for one but I like to have a variety of dishes cooked and frozen for quick meals/side dishes.

---

@ChazzyLady

I would think so....but honestly, I'm not positive.  I don't see any ingredients that should have a problem freezing.

Maybe others have some thoughts?

---

Thanks so much @RespectLife.  I'll bet that something like this would be a  perfect candidate for the Food Saver, maybe freeze a batch on a covered sheet tray and then vacuum seal them.  I don't have one yet, but I'm thinking about getting one.

---

@ChazzyLady

Well, I don't want to be an 'enabler' (LOL) but I can truly say my 'shrink wrapper' is one of the best things I ever got!!  Why on earth didn't I get one of these YEARS ago?!

I have wasted more food from freezer burn than I care to think about!  Foil, wrapping and Zip Lock Freezer bags do NOT keep food fresh!

I actually got mine for free...someone had 3 of them!  I thought I didn't really need one...but I can say if it broke...I would immediately replace it.