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Recipe: Overstuffed Portabella Mushrooms (with spinach and artichoke stuffing)

Appetizers and Snacks
OVERSTUFFED PORTABELLA MUSHROOMS

"Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy artichoke spinach stuffing. As an appetizer or even a light lunch, our Overstuffed Portabellas are delicious!"

6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
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

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet and set aside.

In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.

Bake 30 to 35 minutes, or until heated in center.

SERVING SUGGESTION:
For a complete meal, we suggest serving with a side of angel hair pasta tossed with olive oil and garlic.

Makes 6 stuffed mushrooms (serving size: 1 stuffed portabella cap)
Source: Mr. Food and the Mushroom Council
MsgID: 3157179
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Stuffing Day - 11-2...
Board: Daily Recipe Swap at Recipelink.com
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