Fructose Free Gluten Free Spinach Artichoke Stuffed Mushrooms
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Learn more →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
- 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 noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (about four tablespoons per serving) keeps that 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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