Overstuffed Portabella Mushrooms

By Denise Edmister

Overstuffed Portabella Mushrooms

Source:

Mr. Food

Ingredients

Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty stuffings like this cheesy artichoke spinach filling. As an appetizer or even a light lunch, our Overstuffed Portabella Mushrooms are delicious.

Yields: 6

Cooking Time: 30 min

 
Ingredients
  • 6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/2 cup quartered artichokes, drained
  • 1/4 cup chopped onion
  • 1/4 cup Italian bread crumbs
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

 
  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
  2. In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.
  3. Bake 30 to 35 minutes, or until heated in center.

Notes:

  • For a complete meal, we suggest serving your portabellas with a side of angel hair pasta tossed with olive oil and garlic.
  • We're picturing a platter of these gorgeous stuffed mushrooms and a savory bowl of Greek Pasta Salad as a light and delicous meal! What do you think?
  • For lots of tasty mushroom recipes and tips, click here.

 

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