Four Cheese Gluten Free Stuffed Portabellos With Spinach And Sun Dried Tomatoes Recipe

Name: Four Cheese Gluten Free Stuffed Portabellos With Spinach And Sun Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Portabello Mushrooms, Stems Removed; 1/4 cups Sun Dried Tomatoes In Olive Oil; 1 teaspoon Garlic Salt, Divided; 1/4 cups Artichoke Hearts; 1/4 cups Feta Cheese, Crumbled; 1/2 cups Almond Meal; 1/4 cups Fresh Basil; 1/2 cups Spinach; 1/2 cups Cream Cheese; 3 Tablespoons Shredded Parmesan Cheese; 2 cloves Roasted Garlic; 1/2 cups Goat Cheese; Balsamic Glaze, To Serve

Servings: persons

4 whole Portabello Mushrooms, Stems Removed
1/4 cups Sun Dried Tomatoes In Olive Oil
1 teaspoon Garlic Salt, Divided
1/4 cups Artichoke Hearts
1/4 cups Feta Cheese, Crumbled
1/2 cups Almond Meal
1/4 cups Fresh Basil
1/2 cups Spinach
1/2 cups Cream Cheese
3 Tablespoons Shredded Parmesan Cheese
2 cloves Roasted Garlic
1/2 cups Goat Cheese
Balsamic Glaze, To Serve

1
Brush the mushrooms with the reserved sun dried tomato oil. Sprinkle with a little garlic salt and bake at 375u00b0F for 15 minutes. Remove from oven and make the stuffing.
2
In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and remaining garlic salt. Add just a small amount of the reserved oil as you blend the stuffing, just enough to bring the stuffing together.
3
Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan, roasted garlic and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, then put the almond meal layer on top. Bake at 375u00b0F for 15 minutes.
4
Serve with a drizzle of balsamic glaze.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Portabello Mushrooms, Stems Removed, 1/4 cups Sun Dried Tomatoes In Olive Oil, 1 teaspoon Garlic Salt, Divided, 1/4 cups Artichoke Hearts, and more.

Yes, Four Cheese Gluten Free Stuffed Portabellos With Spinach And Sun Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Cheese Gluten Free Stuffed Portabellos With Spinach And Sun Dried Tomatoes

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