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Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free

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Course All Recipes, Breakfast, Snacks
Cuisine All, Vegetarian
Servings 6


  • 2 tbs extra virgin olive oil
  • 6 portobella mushrooms wiped clean, stems and gills removed
  • 1 container Whole Foods Spinach Artichoke Dip room temperature
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 tsp pepper
  • 1 cup freshly grated Parmesan cheese


  • Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.
  • Place mushrooms cap-side down and bake 15 minutes.
  • While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.
  • Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.
  • Bake 20 minutes, or until filling is set and slightly puffed.
  • Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.
  • Remove and serve hot.
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