Fructose Free Gluten Free Spinach Artichoke Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Fructose Free Gluten Free Spinach Artichoke Stuffed Mushrooms

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Ingredients

6 servings

For the mushrooms

18 large cremini or baby bella mushrooms (about 1.5 lb), stems removed and reserved
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt
¼ tsp black pepper

For the filling

1 tbsp olive oil
3 cloves garlic, minced
reserved mushroom stems, finely chopped
3 oz fresh baby spinach (about 3 packed cups)
1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient note
Artichoke carries excess fructose that a low fructose diet limits; the small amount used here (about four tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid artichoke hearts, please tap it and change its rating to Red.
4 oz cream cheese, softened
¼ cup sour cream
½ cup parmesan cheese, finely grated, divided
¼ tsp red pepper flakes (optional)
¼ tsp salt

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
2
Toss the mushroom caps with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange them gill-side up on the prepared baking sheet and set aside.

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