Are you tired of the same old side dishes at dinner time? Looking for a flavorful and satisfying vegetarian option to add to your meal rotation? Look no further than these Portobello Mushrooms Stuffed with Spinach and Artichokes! This recipe combines the earthy richness of portobello mushrooms with the creamy goodness of spinach and artichokes for a dish that is sure to impress even the most discerning palates. In this post, we will walk you through the steps to creating this delicious and nutritious dish, from selecting the perfect mushrooms to stuffing them with a delectable mixture of spinach and artichokes. Get ready to elevate your dinner table with this mouthwatering recipe!
Ingredients:
- 4 large portobello mushrooms
- 1 cup chopped spinach
- 1/2 cup chopped artichoke hearts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, Parmesan cheese, garlic, breadcrumbs, and salt and pepper.
- Stuff each mushroom cap with the spinach and artichoke mixture.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Top each mushroom with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy your delicious Portobello Mushrooms Stuffed with Spinach and Artichokes!
Tips:
- For a vegan version, simply omit the Parmesan and mozzarella cheese or use dairy-free alternatives.
- You can add other ingredients to the stuffing mixture such as sun-dried tomatoes, pine nuts, or feta cheese for added flavor.
- Serve the stuffed mushrooms as a side dish or as a main course with a side salad.