Last week, Fran came home from the grocery store with four beautiful portobello mushrooms. We stuffed these with a combination of veggies and cheese for a delicious meal.
These were easy to make, and we had them as a main dish. We had four mushrooms, and I could hardly finish the second one. So, four of these could easily feed four people.
Ingredients:
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 of a large onion, chopped
- 1/4 cup diced red bell pepper
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 can (14 oz.) artichoke hearts, chopped
- 1 package frozen spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella (divided)
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- Mushroom stems, finely chopped
- Remove the stems from the mushrooms and finely chop them. Scrape the gills from the underside of the mushrooms.
- Brush both sides of the mushrooms with olive oil and place the cap-side down on a greased cookie sheet. Roast for 10 minutes at 425 degrees.
- In a non-stick skillet, heat one tablespoon of olive oil. Add the onions, garlic, red bell pepper, and mushroom stems. Stir and cook until these are tender, about 6 minutes.
- In a bowl, mix the cream cheese and sour cream with a hand mixer. Fold in the cooked mixture, artichoke hearts, drained spinach,1/2 mozzarella cheese, and parmesan cheese. Season with salt and pepper.
- Flip the mushrooms and fill them with the mixture. Top off with mozzarella cheese.
- Bake at 425 degrees for 15 minutes, until the cheese is browned.
David Burke GeoClad Ceramic Hybrid Non-Stick 10
Nordic Ware Naturals 3 Piece Set - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping; Half Sheet, Jelly Roll and Quarter Sheet
