Portabella mushrooms with a spinach artichoke stuffing makes for an excellent meal choice, especially for vegetarians or anyone looking to explore meatless options. What's wonderful about this recipe is its versatility—you can customize it with any filling you desire. My personal favorite is to stuff it with spinach artichoke dip, as the flavor combination is incredibly savory. Additionally, it can serve as a substantial appetizer. The inclusion of spinach not only enhances the dish's color but also boosts its nutritional value.
Serving size: 4 people
Time: 30 minutes
Ingredients:
- 4 large portabella mushrooms
- ½ teaspoon [Not So] SIMPLE SPICE
- 2 cups spinach artichoke dip (recipe below)
- Garnish: fresh parmesan
Directions:
- Preheat the oven to 350 degrees.
- Place mushrooms on a greased cookie sheet.
- Spray with butter & sprinkle with salt & pepper to taste.
- Bake mushrooms for about 10 minutes.
- Spoon ½ cup of dip into each mushroom then place back in the oven for 10 minutes. Enjoy!
Spinach Artichoke Dip
Ingredients:
- 4 cups spinach, wilted
- 1 cup canned artichoke hearts, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1/2 cup grated pepper jack cheese
- 1 teaspoon [Not So] SIMPLE SPICE
Directions:
- Combine all the ingredients in a bowl & mix until well combined.