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Friday
Apr272012

Spinach and Artichoke Stuffed Portobellos

Spin art stuffed mushroom

I love portobello mushrooms, but Joel says he doesn't like them when they are the main part of the dish. I think that is just a made up excuse, because I've seen him eat them as the main part of a meal and he never complains about them! So, before adding this recipe from Prevention RD to my menu this past week, I ran it by Joel first and got his approval. The day before I planned to make it, he asked what was for dinner, so I showed him. He said it looked awesome, then about 3 minutes later, he randomly commented, "that wasn't a portobello mushroom, was it?" and when I reminded him he had approved it, he admitted he really wasn't paying attention when I showed him in the first place and just agreed with me because he didn't feel like looking at food. This wasn't the first time he was "disappointed" by a meal I chose and he "approved" of. Maybe he needs to give me suggestions when I ask him what he would like for dinner each week and then this whole disappointment won't happen! Luckily, he had plans the night I made these mushrooms for dinner so he just grabbed dinner out with a friend. I stayed home, made these 4 mushrooms and gobbled up not one, but two! I couldn't believe how delicious they were! Wouldn't you know, as soon as Joel came home, he was drooling over the remaining two mushrooms that I was putting away for lunch. He said that they looked and smelled delicious and agreed to try one the next day for lunch. The next day, he texted me saying, "WOW! The mushroom is delicious!" In fact, he said he wish he had another, because one just wasn't enough. See, Joel? You DO like portobello mushrooms!! 

Olive Oil  Spray
4 Large Portobello Mushrooms, wiped clean and stems removed
Salt and Pepper, to taste
4 ounces Cream Cheese, at room temperature
3 tablespoons Olive Oil-Based Mayonnaise
3 Garlic Cloves, minced and divided
1 1/2 teaspoon Dried Italian Seasoning
10 ounces Frozen Chopped Spinach, thawed and squeezed dry
1 small jar Marinated Artichoke Hearts, drained and coarsely chopped
1 tablespoon Olive Oil 
1/3 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese, finely grated

Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and spray with olive oil. Season with salt and pepper, to taste. Bake at 450 degrees for 10 minutes. Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, garlic, 1/2 teaspoon of the Italian seasoning, and the spinach and stir together until evenly blended. Gently stir in the artichokes. Spoon the filling into the roasted mushroom caps. In another small bowl, combine 1 tablespoon of olive oil with the breadcrumbs, cheese, and remaining 1 teaspoon of Italian seasoning. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes, or until golden and warmed through. Serve immediately. 

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