Overstuffed Portabella Mushrooms

By WISE Web Admin

Overstuffed Portabella Mushrooms

September 9, 2011 Updated Sep 9, 2011 at 10:43 AM EST

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

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.

What are your thoughts CLICK HERE to leave us a "QUESTION OF THE DAY” comment.

Want to be in the know for the next weather event, the next school closing or the next big breaking news story?

TextCaster alerts from 21Alive.com are your defining source for instant information delivered right to your cell phone and email. It's free, easy and instant. Sign-Up Now!

Powered by Summit City Chevrolet

© Copyright 2015, A Granite Broadcasting Station. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.