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Overstuffed Portabella Mushrooms

(3 Votes)
YIELDS
6
COOK TIME
30 Min

Meaty and flavorful portobello mushrooms hold up perfectly for filling with hearty stuffings like this cheesy artichoke spinach filling. As an appetizer or even a light lunch, our Overstuffed Portobello Mushrooms are delicious!

What You'll Need:
  • 6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup quartered artichokes, drained
  • 1/4 cup chopped onion
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup Italian bread crumbs
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt (optional)
  • 1/2 teaspoon black pepper
What To Do:
  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
     
  2. In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.
     
  3. Bake 30 to 35 minutes, or until heated through.

 

Note

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