I'm often saying that I made a new recipe and Colin gobbled it up. He is a good eater, which is great for his little growing person, and because I love to cook. He certainly has his favorites (salmon, smoothies, and don't get between him and a muffin), but he is willing to give most anything a try. That being said, he did not love these, and I cleaned a fair amount of spinach and artichoke off of the floor. Jon and I, on the other hand, enjoyed them quite a bit. More for us.
These were delicious as a vegetarian entree, but could also be made with little crimini mushrooms as an appetizer.
Spinach and Artichoke Stuffed Portobello Mushrooms
6 portobello mushroom caps, cleaned and stems and gills removed
Olive oil
1 garlic clove, chopped
1 can artichoke hearts, chopped
10 oz. frozen spinach, thawed
2 oz. cream cheese
1/4 cup greek yogurt
Parmesan cheese, for topping
Preheat oven to 375 degrees.
In a pan, heat olive oil over medium.
Add in garlic and saute for 1 minute.
Add in chopped artichoke hearts and spinach.
Cook for a few minutes and stir in cream cheese and yogurt.
Portion between mushrooms and bake for 20-30 minutes, until heated through.
Sprinkle with Parmesan cheese and bake for 5-7 minutes to melt.
These were delicious as a vegetarian entree, but could also be made with little crimini mushrooms as an appetizer.
Spinach and Artichoke Stuffed Portobello Mushrooms
6 portobello mushroom caps, cleaned and stems and gills removed
Olive oil
1 garlic clove, chopped
1 can artichoke hearts, chopped
10 oz. frozen spinach, thawed
2 oz. cream cheese
1/4 cup greek yogurt
Parmesan cheese, for topping
Preheat oven to 375 degrees.
In a pan, heat olive oil over medium.
Add in garlic and saute for 1 minute.
Add in chopped artichoke hearts and spinach.
Cook for a few minutes and stir in cream cheese and yogurt.
Portion between mushrooms and bake for 20-30 minutes, until heated through.
Sprinkle with Parmesan cheese and bake for 5-7 minutes to melt.
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