Overstuffed Portabella Mushrooms

Meaty and flavorful portabella 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 Portabella Mushrooms are delicious.

Yields: 6

Cooking Time: 30 min

Ingredients

• 6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towels
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/2 cup quartered artichokes, drained
• 1/4 cup chopped onion
• 1/4 cup Italian bread crumbs
• 1 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh garlic
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

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 and 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 in center.

Notes:

• For a complete meal, we suggest serving your portabellas with a side of angel hair pasta tossed with olive oil and garlic.
• We're picturing a platter of these gorgeous stuffed mushrooms and a savory bowl of Greek Pasta Salad as a light and delicous meal! What do you think?
• For lots of tasty mushroom recipes and tips, click here.