Portobello Mushrooms Stuffed with Spinach and Artichoke Dip
- 2 tablespoons oil
- 6-8 medium sized portabella mushrooms, stems and gills removed
- 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 4 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup mozzarella
- 1 clove garlic, chopped
- salt and pepper to taste
- 1 tablespoon oil
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmigiano reggiano (parmesan), grated
- This recipe is vegetarian
- Produce
- Artichoke hearts (1 (14 ounce) can)
- Garlic (1 clove)
- Portabella mushrooms, medium sized (6)
- Spinach, frozen (1 (10 ounce) package)
- Condiments
- Mayonnaise (1/4 cup)
- Cooking & Baking
- Salt and pepper (1)
- Vegetable oil (3 tablespoons)
- Bread & Baked Goods
- Panko bread crumbs (1/2 cup)
- Dairy
- Cream cheese (4 ounces)
- Mozzarella (1/4 cup)
- Parmigiano reggiano, grated (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 2, 2012 (1 year ago).
239 people saved this recipe.
