Spinach and Artichoke Stuffed Portobellas

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caseydog

Master Chef
Joined
Jan 19, 2017
Messages
9,091
Location
Frisco, Texas
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.

1737249846769.jpeg


CD
 
I found a picture of the other stuffed shrooms, but not a recipe. I do know that they are stuffed with cheese, chives, garlic, and dusted with a little cayenne pepper.

1737250243781.jpeg


CD
 
Also looks dangerously delicious. You should pack it up to send to me for safe-keeping just like S&P with his chocolate-coated cheesecake. :flowers:
Kindly remember folks that all foods must be quality taste tested by the dragn before being shipped for storage.
 

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