We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

View Privacy Policy Enter Without Tracking
Enter Here

Spinach & Artichoke Portobello Mushroom

Try with Pinot Noir! Shop Now

The meaty mushroom and earthy cheeses will pair well with a robust red wine, such as our Pinot Noir.

Ingredients

  • 2 T. extra virgin olive oil
  • 4 portobello mushrooms, stems and gills removed
  • 1 pkg frozen shopped spinach, thawed and drained
  • 1  14oz. jar marinated artichoke hearts, drained and chopped
  • 4 cloves of garlic, minced
  • Zest of 1 lemon
  • 1 tsp. red pepper flakes
  • 4 oz. cream cheese, room temperature
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 tsp. sea salt
  • Freshly ground black pepper to taste

Cooking Instructions

  • Turn on oven to Broil, or heat grill to medium heat.
  • Brush the mushroom caps with olive oil.  Broil for 5 minutes each side, OR, grill for 3 minutes each side directly on grates.  Remove from oven or grill and allow to cool.
  • In a mixing bowl, combine spinach, artichokes, cream cheese, Parmesan and mozzarella (reserving a few tablespoons of the Parm and mozz for your topping!).  Mix in the garlic, lemon zest and pepper flakes, then stir in salt and pepper to taste.
  • Stuff the cooled mushroom caps, evenly distributing the filling.
  • Sprinkle the top of each mushroom with the remaining cheeses.
  • Bake at 375 degrees in the oven, or grill over medium heat until cheese is melty and bubbly.  (Broil for another minute, for toasty brown topping, if desired.

You might also like...

Lamb Chops with Orange Blueberry Demi-Glace Served with Sweet Potato Mash

Grilled Pork Salad with Buttermilk Dressing

Butter Chicken Pizza