and flavorful portobello mushrooms hold up perfectly for filling with
hearty stuffings like this version cheesy artichoke spinach filling. As
an appetizer or even a light lunch, our Overstuffed Portobello Mushrooms are delicious!
1 stuffed mushroom
What You'll Need:
6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
cup quartered artichokes, drained (from a can)
cup chopped onion
cup frozen chopped spinach, thawed and drained
1 cup shredded part-skim mozzarella cheese
cup Italian bread crumbs
2 teaspoons chopped fresh garlic
teaspoon black pepper
What To Do:
Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
In a large bowl, combine remaining ingredients; 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 through. Serve immediately.