Spinach and Artichoke Stuffed Portobello Mushrooms with Parmesan Crust

Experience an appetizing vegetarian dish with Spinach and Artichoke Stuffed Portobello Mushrooms, topped with a crunchy Parmesan crust. This recipe merges the earthy flavor of portobello mushrooms with a creamy spinach and artichoke filling, offering a fulfilling meal or a delightful side dish. Perfect for those looking to incorporate more vegetables into their meals, this dish delights with its harmonious blend of textures and flavors.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup frozen spinach, thawed and drained
• 1 14 oz can artichoke hearts, chopped
• 1/2 cup grated parmesan cheese
• 1/2 cup plain breadcrumbs
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the mushrooms on the prepared baking sheet, gill-side up.
3. In a mixing bowl, thoroughly combine the spinach, artichokes, parmesan, breadcrumbs, mayonnaise, garlic, salt, and pepper.
4. Evenly divide the mixture among the mushrooms, gently pressing down to pack it in.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden and bubbly.

Keywords: Creamy, Hearty, Baked, MainCourse, Vegetarian

Spice Rack: Salt, Black Pepper, Garlic Powder

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