Spinach and Artichoke Stuffed Portabellas

READY IN: 25mins
Recipe by Sharon123

With these ingredients, how can you go wrong? Love it!

Top Review by Dee514

Woohoo!! 3 of my favorite foods in one recipe. Prepared it exactly as directed, but sprinkled about one third the parmesan cheese on the top of the filling before baking. Served the stuffed mushrooms whole (for dinner) along with a tomato salad and parmesan cous-cous. Made a lovely dinner! Thanks.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat a large nonstick skillet over medium high heat.
  3. Add about 2 teaspoons of oil and the portobello caps.
  4. Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
  5. Add balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps.
  6. Transfer balsamic glazed caps to a cookie sheet.
  7. Return pan to the stove and add oil, garlic and onion.
  8. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
  9. Coarsely chop artichoke hearts in the food processor and add to the spinach.
  10. Season veggies with salt and pepper and thyme.
  11. Add chopped toast and dampen stuffing with chicken or vegetable stock.
  12. Combine stuffing and sprinkle in a little grated cheese.
  13. Top each mushroom with 1/5 of the filling.
  14. Set mushrooms in oven for 5 minutes to set the filling.
  15. Cut each mushroom into 4 pieces and transfer to a serving dish.
  16. Enjoy!

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