Stuffed Mushrooms Recipe
Two jumbo portobello mushrooms stuffed with cream cheese, artichokes, and spinach. Oven baked and topped with chives, roasted red bell peppers, parmesan, balsamic drizzle and fresh lemon.
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Ingredients
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Mushrooms
Stuffing
Toppings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Spinach
Thaw the frozen spinach and squeeze out excess moisture. Set aside.
- 3
Chop Artichokes and Garlic
Drain the artichoke hearts and chop them into small pieces. Mince the garlic cloves.
- 4
Mix the Stuffing
In a mixing bowl, combine the cream cheese, spinach, chopped artichokes, minced garlic, salt, and pepper. Mix until well combined and creamy.
Stuffing the Mushrooms
- 5
Prepare the Portobello Mushrooms
Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
- 6
Fill the Mushrooms
Spoon the prepared stuffing mixture into each portobello mushroom cap, pressing down slightly to pack it in.
Baking and Serving
- 7
Bake the Stuffed Mushrooms
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the stuffing is slightly golden.
- 8
Prepare the Toppings
While the mushrooms are baking, chop the chives and roasted red bell peppers. Grate the parmesan cheese.
- 9
Serve
Once baked, remove the mushrooms from the oven. Drizzle with balsamic vinegar and squeeze fresh lemon juice over the top. Sprinkle with chopped chives, roasted red bell peppers, and grated parmesan cheese before serving.
