ARTICHOKE AND SPINACH STUFFED PORTOBELLOS
These five ingredient Artichoke and Spinach Stuffed Portabellos take just 10 minutes to prepare. Meaty portobello mushroom caps are stuffed with artichoke spinach dip before being topped with french fried onions, fresh thyme and Parmesan cheese.
Prep Time: 10 minutes
Total Time: 35 minutes
4 Portobello mushroom caps, stems removed
1 jar Robert Rothschild Farm Artichoke Spinach Dip
1 cup French fried onions
1 tsp. Thyme, fresh, chopped
1/2 cup Parmesan cheese, grated
Preheat oven to 450 degrees F. With a spoon, gently remove gills from mushroom caps and place gill side up on a parchment lined baking sheet. Season with salt and pepper. Bake for 20 minutes. Remove mushrooms from oven and fill with Artichoke Spinach Dip. The amount required will depend on size of mushroom but will likely be 2–4 tablespoons per cap. Crumble French fried onions over mushrooms, dividing evenly over each. Sprinkle thyme and Parmesan cheese over mushrooms, dividing evenly over each. Bake an additional 5 minutes or until browned and cheese has melted. Serve whole mushrooms as a main or side dish or quarter caps to serve as an appetizer.
Recipe created by Melanie Bauer at, melaniemakes.com.