I have a weakness for all things spinach, artichoke or mushroom, I created this recipe after many failed attempts to find the perfect stuffed mushroom. The key to the success of this recipe is to remove the ribs before grilling. That will eliminate the amount of water left in the mushroom, leaving you with the perfect grilled mushroom! The filling also makes a great chip dip, just top with a cheese and bake until bubbly! I would love to hear your feedback on this recipe. Enjoy! And as always, check ALL you ingredients to ensure they are GLUTEN FREE!
I served these fabulous stuffed mushrooms with bone in pork chops seasoned with sweet heat (by sauce goddess http://saucegoddess.com/), garlic powder and minced onions.
Rated 10!
Serves 2
Spinach and artichoke filling:
1/8 c. sour cream
1/4 c. Cream cheese
1/8 c. mayo
1 jar artichokes in brine
1/4+\- parmigiana reggianato cheese(to taste)
1/4 +\- fresh grated mozzarella cheese(to taste)
1/4 c. Red onion, diced
1 1/2 tsp minced garlic
1/2 tsp red pepper flakes
1/2 bag of fresh spinach
In medium sized bowl mix; sour cream, cream cheese and mayo. Beat until smooth. Add in onions and minced garlic, mozzarella and parmesan cheese stir until well mixed. Spice with black and red pepper. Add a handful of spinach at time , stir until coated. Repeat until about half of the bag is mixed in(or to your liking) make sure there is not to much sauce to the amount of spinach, gently stir in artichokes being careful not to crush them to bits, spoon into a shallow baking dish. Store covered in the fridge until ready to bake. preheat oven to 400 and bake until bubbly, keep warm in the oven while your mushrooms are cooking.
Preparing the mushrooms:
2 large portobello mushrooms steam, ribs removed (I used a zester)
Olive oil
Dash salt
Fresh ground pepper
Garlic powder
Brush off the portobello mushrooms with paper towel, de rib the inside of the mushroom ( I used a zester to scrape it clean). When ready to grill(350 degrees), spray mushrooms with olive oil. Dust with salt, pepper and garlic powder.
Grill until just soft with a firm center, starting with the cap face down on the grill. Dump any water that collects in the cap. When done, stuff the mushrooms with the spinach artichoke filling and top with a bit off shredded Parmesan cheese. Broil until golden and serve. (you are not baking them just melting the cheese on top, the filling should already be warm when stuffing your mushroom.)
