Spinach and artichoke humus stuffed mushrooms

Name: Spinach and artichoke humus stuffed mushrooms
Cuisine: Asian, Middle Eastern
Ingredients: 1 lb mushrooms; 10 oz frozen spinach, thawed; 1 14.5 oz can artichoke hearts, drained and roughly chopped; 3/4 cup Sabra roasted pine nut hummus; 1/2 cup almond meal; 1/4 cup parsley, finely chopped; 1 lemon, juiced; salt and pepper to taste

5 steps

Updated at: Thu, 17 Aug 2023 13:05:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories947.8 kcal (47%)

Total Fat56.2 g (80%)

Carbs78.5 g (30%)

Sugars24.9 g (28%)

Protein51.2 g (102%)

Sodium3221.6 mg (161%)

Fiber29.5 g (105%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbmushrooms

10 ozfrozen spinach

thawed

1 x 14.5 ozcan artichoke hearts

drained and roughly chopped

¾ cuproasted pine nut hummus

¼ cupparsley

Instructions

Step 1

Preheat the oven to 375 degrees.

Step 2

Remove any excess liquid from the spinach by wrapping in a towel or stack of paper towels and squeezing until dry. Add to a mixing bowl along with the rest of the ingredients (minus the mushrooms) and stir to combine.

Step 3

Remove the stems from the mushrooms and stuff each mushroom cap generously. Depending on the size of your mushrooms, you may get anywhere from 12-20 stuffed mushrooms.

Step 4

Place on a parchment-lined baking sheet and bake in the oven for 15 minutes. Broil on HIGH for a few minutes at the end until the top of the stuffing is lightly golden brown.

Step 5

Remove from the oven and transfer to a serving platter. Sprinkle with extra parsley if desired. Enjoy!