PCOS Stuffed Mushrooms - Spinach and Artichoke Stuffed Portobello Mushrooms
Nutrition per Serving
250
Calories
15g
Protein
20g
Carbs
10g
Fat
This recipe is packed with low GI ingredients like spinach and artichoke. Grocery list: Portobello mushrooms, fresh spinach, artichoke hearts, feta cheese, garlic, olive oil, salt, and pepper.
Ingredients
4 large Portobello mushrooms, 2 cups of fresh spinach, 1 cup of artichoke hearts, 1/2 cup of feta cheese, 2 cloves of garlic, 1 tablespoon of olive oil, Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). 2. Clean the mushrooms and remove the stems. 3. In a pan, heat the olive oil and sauté the garlic until fragrant. 4. Add the spinach and artichokes, cook until the spinach wilts. 5. Stuff each mushroom with the spinach and artichoke mixture. 6. Top with feta cheese. 7. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is golden.
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