Portabella Mushrooms stuffed with Spinach and Artichoke Dip

This stuffed portabella mushroom was delicious. It’s stuffed with homemade spinach and artichoke dip (mayonnaise free!), and then it’s topped with goat cheese, extra sharp cheddar cheese, and some salt and pepper. So good. Portabella mushrooms are so flavorful on their own, and when you add all of these other flavors, it really makes for a fantastic meal. Portabella mushrooms, if you haven’t had them, have a really deep, rich, and earthy flavor, and they’re hearty enough to serve as the base for a great vegetarian meal. They’re definitely our favorite mushroom to cook with. I also always use baby portabellas in place of button mushrooms. They’re so much better!

Stuffed Portabellas
Source: Adapted from The Food Channel, using a recipe adapted from Stephanie’s Kitchen for the spinach and artichoke dip filling

2 large portabella mushrooms, cleaned and stems removed
1 batch of spinach artichoke dip (recipe follows)
Extra virgin olive oil
2 ounces goat cheese
1/4 cup extra sharp cheddar cheese, shredded
Salt and pepper

1. Drizzle a griddle with extra virgin olive oil and heat over medium heat. Place the mushrooms on the griddle, stem side down, and brush the tops with more olive oil. Cook for approximately 5 minutes, and then take the mushrooms off of the heat.

2. Divide the spinach and artichoke dip equally between the two mushrooms, spreading it on the cooked side of the mushrooms. There will be some dip leftover.

3. Top the dip with crumbled goat cheese and shredded cheddar cheese. Sprinkle with salt and pepper.

4. Place the mushrooms into a preheated 400 degree oven and cook for approximately ten minutes, or until the cheese starts to brown.

Spinach Artichoke Dip

1/4 cup chopped onions
Extra virgin olive oil
1 package of baby spinach
8 ounces of frozen artichoke hearts, thawed and chopped
3 ounces cream cheese, softened
1 cup cheddar cheese, grated
1/4 teaspoon garlic powder
Salt and pepper

1. In a small skillet, cook the onions in extra virgin olive oil until soft, about 4-5 minutes. Place the onions into a large bowl.

2. Cook the spinach in the same pan that you cooked the onions in until it is wilted, about five minutes. Place the spinach in the bowl with the onions and add the artichoke hearts, cream cheese, cheddar cheese, garlic powder, salt, and pepper.  Mix until well combined, and then use as a filling for the stuffed portabellas.