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.
Cooking Time: 30 min
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
Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
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.
Bake 30 to 35 minutes, or until heated in center.
For a complete meal, we suggest serving your portabellas with a side of angel hair pasta tossed with olive oil and garlic.
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