Emily Waters
I first made these for a dinner party when I had vegetarian guests and I wanted to serve them something special, not just a side dish they could eat. Everyone loved them — including the meat-eaters who kept sneaking bites. Now they are a regular in our rotation.
Ingredients
- 4 large portobello mushroom caps
- 8 oz cream cheese, softened
- 1 cup frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup parmesan cheese, grated
- 3 cloves garlic, minced
- ½ cup mozzarella, shredded
- Salt and pepper
- Olive oil
Instructions
- Prep mushrooms: Remove stems, scrape out gills. Brush with olive oil, season with salt and pepper. Place on baking sheet.
- Make filling: Mix cream cheese, spinach, artichokes, parmesan, and garlic. Season with salt and pepper.
- Stuff and bake: Fill each mushroom with spinach mixture. Top with mozzarella. Bake at 400°F for 20-25 minutes until bubbly and golden.
Tips
- Scraping the gills prevents the mushrooms from getting too wet.
- Serve with crusty bread to soak up the creamy filling.
