Mr. Food: Overstuffed Portabella Mushrooms

Mr. Food

Yields: 6

Cooking Time: 30 min

  • 6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/2 cup quartered artichokes, drained
  • 1/4 cup chopped onion
  • 1/4 cup Italian bread crumbs
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.

  2. In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.

  3. Bake 30 to 35 minutes, or until heated in center.

Notes: For a complete meal, we suggest serving your portabellas with a side of angel hair pasta tossed with olive oil and garlic

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