Hot Eats and Cool Reads: Spinach and Artichoke Dip Stuffed Portobellos Recipe

Mar 2, 2015

Spinach and Artichoke Dip Stuffed Portobellos Recipe

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If you're a fan of Spinach and Artichoke Dip, then today's recipe is for you!! 


If you love Spinach and Artichoke Dip, then this recipe is for you! Perfect for dinner or an appetizer when using baby bellas! Spinach and Artichoke Dip Stuffed Portobellos from Hot Eats and Cool Reads!


I don't know about you, but I love me some portobello mushrooms! They are so flavorful and so beefy tasting. I love even more, stuffing them full of cheesy spinach artichoke goodness! My friend Stacy and I were wanting something totally different for dinner this weekend, so that's how these amazing stuffed mushrooms were created! Of course the kiddos wouldn't go near them, so we took the easy way out and served them some mac and cheese instead. Not like they were too concerned about eating anyway, Minecraft on the ipads had their attention for the evening!



If you're wanting them for an appetizer instead of dinner, then just buy the baby bellas and stuff those just as you would these! They are a crowd pleaser and would be perfect for any occasion! I hope you enjoy!

Spinach and Artichoke Dip Stuffed Portobellos
by Sheena


Ingredients
  • 2 large portobello caps, stems and gills removed
  • 1/3 cup fresh baby spinach, chopped
  • 1- 7.5 ounce jar artichoke hearts, drained and chopped
  • 2 ounces cream cheese, room temp
  • 1 tablespoon sour cream
  • 2 tablespoons shredded mozzarella
  • 1-2 cloves garlic, chopped
  • 1 tablespoon fresh basil, chopped
  • salt and pepper, as needed
  • 1/4 cup panko bread crumbs, divided
  • 2 tablespoons shaved parmesan
Instructions
Preheat oven to 450 degrees.
Cover a baking sheet with aluminum foil. Place cleaned mushrooms on baking sheet and bake for 7-8 minutes. Remove from oven.
Meanwhile, in a bowl combine baby spinach, artichoke hearts, cream cheese, sour cream, mozzarella, garlic, basil, salt, pepper and 2 tablespoons panko until mixed. Scoop evenly onto both portobello caps, then top with remaining panko and shaved parmesan.
Bake for another 10 minutes, broiling if needed to brown the top. Serve immediately!
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If you love Spinach and Artichoke Dip, then this recipe is for you! Perfect for dinner or an appetizer when using baby bellas! Spinach and Artichoke Dip Stuffed Portobellos from Hot Eats and Cool Reads!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Lemon Poppyseed Muffins w/ Lemon Filling

 Two years ago: Southwest Chicken Coleslaw



This recipe was shared at: The Better Baker,

 

9 comments:

  1. this looks and sounds absolutely delicious! love artichoke dip and love stuffed mushrooms!

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  2. I love portobellos, and this looks wonderful!

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  3. So, I LOVE spinach & artichoke dip and I LOVE portobello mushrooms... so, I know I would love these! They look and sound amazing! :)

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  4. This is a great idea for a meatless option for dinner. Perfect Lenten choice!

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  5. I love the idea of meatless options! and I love everything included in this recipe! I can't wait to try this!

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  6. I totally agree - love portabellas. What a fun recipe.

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  7. This looks amazing! I'll be trying this yummy stuffed portabella recipe!

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  8. This is such a genius idea! I can't wait to try it!

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