Recipe Spinach and Artichoke Stuffed Portobellos

[caseydog]

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.

CD

 

[Morning Glory]

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]

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.