There are some days that I think I would love to be a vegetarian. Today was one of those days (I love meat way too much to ever make that switch, but we do enjoy meat-free dishes often).
Recently my Grandmother spent some time in the hospital. She is doing fine now, but Rich and I wanted to go visit her anyway. She had just gotten home and needed some fresh food & produce. Grandma always talks about this produce market near her house so we figured we would go check it out and also be able to help her out with getting her groceries in the house. Well – we can just say that Rich & I were like Kids in a Candy Store! This place is awesome… great prices, huge variety, and lots of selection. We went a little bit crazy (looking forward to going back again) and have been enjoying the results of our vegetarian shopping trip all week!
These Stuffed Portabella Mushrooms were the large size (like the size of a hamburger bun – another great use for yummy portabella mushrooms is using them instead of meat as a burger patty). Feel free to use this same recipe to make individual stuffed mushrooms – great for your next party!
If you enjoy the flavors of Mushroom AND Spinach & Artichoke Dip, than this recipe will be a sure win for you. It tastes so rich (& unhealthy), but there really is no more unhealthiness in here than a tablespoon of cream cheese (use low fat) per serving.
- 4 big 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
- 2 Tbsp sour cream
- ¼ cup shredded mozzarella
- 3 cloves garlic, chopped
- salt and pepper to taste
- ½ cup panko bread crumbs (or crushed crackers)
- ¼ cup grated parmigiano reggiano (parmesan)
- Line a baking sheet with foil & pre-heat oven to 450F. Clean the mushrooms and bake until softened, about 10 minutes.
- While the mushrooms are pre-cooking, mix the spinach, artichokes, cream cheese, sour cream, mozzarella, garlic, salt and pepper, along with about ¼ cup of the crushed crackers or bread crumbs.
- Divide the filling between the mushrooms and sprinkle on the bread crumbs and top with the rest of the mozzarella and parmesan cheeses. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.
Inspired by Closet Cooking
Two Years Ago – Comfort on a Plate… French Onion Soup, Salad, & Individual Frittata
And I leave you with this, Today’s Question of the Day… What Hidden Gem of a store have you found in your area?