Appetizer, hors d’oeuvre, starter, amuse-bouche…whatever you want to call it, this category of small bites is meant to stimulate your appetite, and leave you wanting more.
I happen to be a huge fan of appetizers, often ordering several apps on the menu as opposed to one entrée. This way I get to try small bites of several items rather than potentially tiring of the same dish. Plus it seems chefs can take more risk and amp up their creativity when dreaming up new appetizers.
A couple of days ago, when it was time to make dinner, I had four giant portabella mushrooms begging to be stuffed, but the questioned remained, what to stuff them with. For inspiration I turned to Cooking Light and found several versions of stuffed portabella mushrooms with various ingredients, few which I had on hand.
I settled on the idea of combining the healthier ingredients from two favorite appetizers: stuffed mushrooms and hot spinach artichoke dip to make Spinach and Artichoke Stuffed Portabella Mushrooms. The 'shrooms, spinach, artichokes, onion, garlic and parsley all pair well making it a healthy meal. The Parm, feta and small bit of bacon make it a happy meal.
Tips- to keep it meatless, of course skip the bacon. Also, I found that these freeze really well and make for a quick heat up lunch option.
Spinach and Artichoke Stuffed Portabella Mushrooms
- 4 portabella mushrooms, cleaned and stems removed (Green BEAN delivery)
- 1/2 cup artichoke hearts, drained and chopped
- 1/4 cup onion, finely chopped (Green BEAN delivery)
- 1/2 cup frozen spinach, thawed and drained
- 1/2 cup shredded Parmesan, fontina or mozzarella cheese
- 1/4 cup tomato-basil flavored feta (or regular)
- 1 clove garlic, chopped
- 1 tsp. fresh parsley, chopped
- 1/2 tsp. black pepper
- 1 strip cooked bacon, chopped
- Preheat oven to 375 F. Coat a baking sheet with cooking spray and place mushrooms, gills up.
- In a large bowl, combine remaining ingredients.
- Divide mixture evenly into each mushroom cap.
- Bake 30-35 minutes.