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Spinach & Asiago Stuffed Portobello

If you love artichoke dip, you're going to love this combination!

PortabelloArtichokeAsiago1

Mushroom gills can be quite bitter, so gently scrape them out with a spoon and discard. Drizzle each with some oil and a sprinkle of salt and pepper, then bake in oven until tender. PortabelloArtichokeAsiago2

Gently mix together the filling ingredients, taking care not to mash up the artichokes.PortabelloArtichokeAsiago3

Generously spoon the filling into each pre-baked mushroom cap, then top with the breadcrumb & cheese mixture. Bake until hot and golden.PortabelloArtichokeAsiago4

Spinach & Asiago Stuffed Portobello
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Serves: 4
Ingredients
  • 3 Tbsp olive oil, divided
  • 2 cloves garlic, minced, divided
  • 4 portabello mushrooms, stemmed and gills removed
  • Salt and pepper
  • ½ cup GF Panko or breadcrumbs
  • ⅓ cup Asiago or Parmesan cheese, grated
  • 4 oz plain cream cheese (or cashew cream)
  • 3 Tbsp GF mayonnaise
  • 1 ½ tsp thyme
  • 2 cups fresh spinach (or spinach & arugula blend), finely chopped
  • 9oz frozen or canned artichoke hearts, chopped
Instructions
  1. The gills of the mushroom are quite bitter and as they cook will release an unpleasant looking black liquid. Use the tip of a butter knife, or a small spoon to gently scrape them out and discard.
  2. In a small dish combine 2 Tbsp oil and ½ of the garlic. Brush this mixture inside the mushroom caps and place on a baking sheet. Sprinkle with salt and pepper and bake at 450°F for 10 minutes, or until just tender.
  3. In a small dish mix together the breadcrumbs and the cheese. Set aside.
  4. In a medium bowl, mix together the remaining ingredients and spoon into the mushroom caps. Top with the breadcrumb mixture and bake for another 10 minutes or until the breadcrumbs are golden and the filling is hot.

 

2 Responses to Spinach & Asiago Stuffed Portobello

  1. Jean Price September 12, 2015 at 12:19 pm #

    I was looking for the Asiago... Is it subbed by the alarm & cashew cream?

    • Marla Hingley
      Marla Hingley September 13, 2015 at 7:43 am #

      Sorry about that! You can use Asiago or Parmesan cheese (still need the cream cheese or cashew cream to create the creamy texture).

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