Recipe Spinach and Artichoke Stuffed Portobellos

caseydog

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Spinach and Artichoke Stuffed Portobellos

Ingredients


6 Portobello Mushrooms
1/2 Cup Frozen Spinach -- Thawed, Thoroughly Drained and Chopped
3/4 Cup Jarred Artichoke Hearts -- Rough Chopped
2 TBSP Dried Onions
1 TBSP Dried Chives
3/4 Cup Softened Cream Cheese
1/2 Cup Parmesan Cheese -- Shredded
1 TSP Granulated Garlic
1 TSP Black Pepper
1/3 Cup Bread Crumbs
Hot Paprika (Substitute - Cayenne)

Instructions

1. Clean your portobellos with a damp cloth, gently remove the gills with a spoon, oil the outside of the caps lightly, and sprinkle the insides with salt. Place on a baking pan (foil lined for easy clean-up) bottoms up. Place in 450F oven for 10 minutes. This step will remove some water, and firm up the mushrooms. Remove from oven, and use a paper towel to blot water from the insides of the mushrooms.

2. Mix your stuffing ingredients in a bowl.

3. Gently spoon your stuffing into the mushrooms. Top with a mixture of breadcrumbs and more parmesan, then sprinkle a pinch of paprika on each stuffed mushroom.

4. Place in a 425F oven for 10 minutes, or until golden brown on top.


StuffedPortos-001.jpg



CD
 

Morning Glory

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I love artichokes and spinach so I'm sure I'd love this.

How are your jarred artichoke hearts preserved? Here they come in tins with salted water and also jars with oil.
 

TastyReuben

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I love artichokes and spinach so I'm sure I'd love this.

How are your jarred artichoke hearts preserved? Here they com in tins with salted water and also jars with oil.
I don't buy a lot of artichokes, fresh or otherwise, but when I do, they're jarred in oil.
 
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