Ingredients
Scale
- 6 large portobello mushrooms
- 2 T. olive oil, divided
- 2 garlic cloves, minced
- 1, 15 oz. package whole milk ricotta cheese
- 1/2 c. shredded mozzarella
- 1, 14.5 oz. jar marinated artichoke hearts
- 1/2 c. basil leaves, chopped
- Salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Remove and chop mushroom stems.
- In a medium sauté pan, warm olive oil over medium heat. Sauté garlic and mushroom caps until softened. Remove from pan, and let cool for a few minutes
- In a mixing bowl, combine cheeses (ricotta & mozzarella), garlic & mushrooms, artichokes, basil and salt and pepper.
- Place mushrooms on a parchment covered sheet pan. Spoon mixture into portobello caps. Brush the sides of the portobello caps with olive oil.
- Bake 20-25 minutes until mushrooms are tender. Serve immediately.
Nutrition
- Serving Size:
- Calories: 223
- Sugar: 3.2 g
- Sodium: 177.8 mg
- Fat: 13.3 g
- Saturated Fat: 5.9 g
- Carbohydrates: 15.1 g
- Fiber: 5.9 g
- Protein: 14.2 g
- Cholesterol: 33.3 mg