Thursday, February 16, 2012

Spinach and Artichoke Stuffed Portobello Caps

These were scrumptious! Similar to a baked artichoke, spinach dip but with the added flavor of the earthy portobello mushroom. Definitely over the top delicious.
6 medium-large portabello mushrooms
1 box frozen spinach
1 can artichokes, packed in water, drained, chopped
1 clove garlic, minced or pressed
1/2 cup grated parmesan cheese
3 tablespoons real mayo
3 drops hot sauce (like Frank's)
1/2 teaspoon worcestershire sauce
3 tablespoons olive oil plus 1 clove garlic pressed for brushing
Remove the stems from the mushrooms, chop stems and scrape the inside of the caps.

Thaw and drain the spinach, press with a couple paper towels to get all the liquid out.
In a medium bowl, combine the spinach, artichokes, chopped mushroom stems, garlic, parmesan, mayo, hot sauce, and worcestershire sauce. Set aside.
In a small bowl, combine the olive oil and the last garlic clove.
Brush the inside of the caps with the olive oil/garlic mixture. Place on a lightly greased baking sheet. Bake 400F. for 15 minutes.
 Pack as much filling into each cap as possible, place back in the oven for 15-20 minutes or until filling is bubbly.

Serve as appetizers, a side dish or just next to a big salad.

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