I have an idea.
And no, it’s not a magical way to insert myself into an episode of Nashville — though honestly that needs to happen. I adore that show. Liam and Deacon and Gunnar, oh my. Connie Britton, my imaginary best friend. In my fantasy world we’d do each other’s hair and I’d grow a foot so I could wear her leather-like pants.
Yep, these are the things I actually think about.
Anyway — back to food. Idea = spinach and artichoke dip, stuffed into portobellos.
I used to be so resistant to vegetables that the sight of anything green would kill my appetite. Spinach artichoke dip? Forget about it. It wasn’t until high school that I finally came around. Thank goodness for growing taste buds.
It’s funny: I learned to love spinach artichoke dip (with a massive pile of chips, naturally), but only in the last couple of years did I begin buying mushrooms regularly. And now here I am, stuffing dip into mushrooms. How times change.
My vegetable intake still depends heavily on whatever four cheeses I’ve bought that week, but this is a very good start. And this recipe is an excellent one.
Here’s what I love about it: you can scale it however you like. Use tiny mushrooms and make bite-sized stuffed apps for a party. Use medium mushrooms for an appetizer or a small dinner side. Or grab the largest portobellos you can find and stuff one up so it becomes a little mushroom pizza.
A little mushroom pizza filled with a spinach-artichoke-bacon mixture and finished with garlic-butter breadcrumbs — no complaints there.
Spinach, Bacon + Artichoke Stuffed Portobellos
12
mushrooms, serves about 4
40 mins
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Ingredients
- 12 baby portobello mushrooms, stems removed
- 2 slices thick-cut bacon, chopped
- 1 shallot, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (6-ounce) bag fresh spinach
- 1 (12-ounce) jar marinated artichokes, drained and chopped
- 1/2 cup mascarpone cheese
- 6 ounces white cheddar cheese, freshly grated
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
Instructions
- Preheat oven to 400 degrees F.
- Make the garlic butter breadcrumbs first: heat a small saucepan over medium-low heat and add 2 tablespoons of butter. Add 2 minced garlic cloves and cook about 30 seconds until fragrant. Stir in the panko crumbs and toss for a minute or two until the mixture is combined and lightly golden. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until the fat is rendered and the bacon is crispy, stirring often. Remove bacon with a slotted spoon and drain on paper towels. In the same skillet, add the diced shallot and remaining garlic with salt and pepper and cook for about 2 minutes. Add the spinach and chopped artichokes and cook 5–6 minutes until the spinach is fully wilted.
- Reduce heat to low and stir in the mascarpone until melted. Add the cooked bacon, 4 ounces of the grated cheddar, and all of the parmesan. Stir until the cheeses are melted and the filling is well combined, then turn off the heat.
- Arrange the mushrooms stem side up on a baking sheet and stuff each with an equal amount of the spinach-artichoke mixture. Top each mushroom with the remaining grated cheddar, then sprinkle the garlic butter breadcrumbs over the top. Bake 20–25 minutes, until the cheese is bubbly and golden. Serve immediately.
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I appreciate you so much!
If mushrooms aren’t your thing, I promise I’ll make it up to you tomorrow.