A deliciously garlicky, creamy and cheesy appetizer, side dish or snack; perfect for low carb and gluten free diets.
ingredients
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- 16 oz baby bella mushrooms
- 1 tbs olive oil
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 cups packed chopped baby spinach
- 3 tbs dill, chopped
- 4 oz cream cheese, room temp.
- 4 oz feta cheese, crumbled
- salt and pepper to taste
- 3/4 cup shredded mozzarella cheese
instructions
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Preheat your oven to 425°F (or air fryer to 400° F). Line your baking sheet with parchment paper and spray with olive oil.
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Wipe your mushroom caps clean o peel their outer skin cap. Remove their stem and gently scoop out some of the inside to make way for the filling.
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In a large pan, heat your olive oil and sauté your onion and garlic for 1-2 minutes. Add in the spinach and turn until mostly wilted. Remove and transfer to a large bowl. To the bowl, also add in the dill, cream cheese, feta, salt and pepper to taste. Mix until creamy and incorporated. Fill each mushroom just to the rim and then top with mozzarella. Bake for 20 minutes.
notes
Garnish with chili pepper flakes and more fresh dill.
nutrition
Calories: 81kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 161mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2954IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 1mg
