Interstitial Cystitis Friendly Gluten Free Spinach Artichoke Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Interstitial Cystitis Friendly 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
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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
Chef's tip
Choose canned artichoke hearts in water, not marinated.
4 oz cream cheese, softened
¼ cup sour cream
Chef's tip
Swap 1:1; crème fraîche is richer and holds up to heat without curdling.
½ cup parmesan cheese, finely grated, divided
¼ tsp red pepper flakes (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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