Description
These Stuffed Portobello Mushrooms are a delightful and satisfying dish, bursting with creamy, savory flavors and a hint of spice. They make for an elegant appetizer or a hearty vegetarian main course that is sure to impress.
Ingredients
Whole Portobello Mushrooms
1 8 oz package cream cheese
1/2 box frozen spinach, thawed and well-drained (approximately 5 oz)
1 can artichokes, quartered and drained (14 oz)
1/4 cup mayonnaise
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
red pepper flakes (to taste)
Instructions
Clean and scoop out the insides of the mushrooms.
Mix the cream cheese, spinach, artichokes, mayonnaise, parmesan cheese, and red pepper flakes until well combined.
Spoon the filling into the prepared mushroom caps.
Sprinkle a little extra mozzarella cheese on top of each stuffed mushroom.
Bake at 350F for about 25 minutes, or until the tops are nicely browned.
Notes
Avoid washing the mushrooms under running water, as they can absorb too much liquid. A gentle wipe with a damp paper towel is usually best.
The mushrooms are ready when they are tender when pierced with a fork and the cheese topping is bubbly and has a lovely golden hue.
If you’re concerned about the mushrooms releasing too much liquid, you can lightly brush the insides of the mushroom caps with olive oil before stuffing.
Lining your baking sheet with parchment paper or foil can make for easier cleanup, especially with any cheesy drips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Cuisine: Vegetarian