Spinach and Artichoke Dip Stuffed Portobellos Recipe

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If you're a fan of Spinach and Artichoke Dip, then today's recipe is for you!!

If you love Spinach and Artichoke Dip, then this recipe is for you! Perfect for dinner or an appetizer when using baby bellas! Spinach and Artichoke Dip Stuffed Portobellos from Hot Eats and Cool Reads!

I don't know about you, but I love me some portobello mushrooms! They are so flavorful and so beefy tasting. I love even more, stuffing them full of cheesy spinach artichoke goodness! My friend Stacy and I were wanting something totally different for dinner this weekend, so that's how these amazing stuffed mushrooms were created! Of course the kiddos wouldn't go near them, so we took the easy way out and served them some mac and cheese instead. Not like they were too concerned about eating anyway, Minecraft on the ipads had their attention for the evening!

If you're wanting them for an appetizer instead of dinner, then just buy the baby bellas and stuff those just as you would these! They are a crowd pleaser and would be perfect for any occasion! I hope you enjoy!

Spinach and Artichoke Dip Stuffed Portobellos

by Sheena

Ingredients

2 large portobello caps, stems and gills removed
1/3 cup fresh baby spinach, chopped
1- 7.5 ounce jar artichoke hearts, drained and chopped
2 ounces cream cheese, room temp
1 tablespoon sour cream
2 tablespoons shredded mozzarella
1-2 cloves garlic, chopped
1 tablespoon fresh basil, chopped
salt and pepper, as needed
1/4 cup panko bread crumbs, divided
2 tablespoons shaved parmesan

Instructions

Preheat oven to 450 degrees.

Cover a baking sheet with aluminum foil. Place cleaned mushrooms on baking sheet and bake for 7-8 minutes. Remove from oven.

Meanwhile, in a bowl combine baby spinach, artichoke hearts, cream cheese, sour cream, mozzarella, garlic, basil, salt, pepper and 2 tablespoons panko until mixed. Scoop evenly onto both portobello caps, then top with remaining panko and shaved parmesan.

Bake for another 10 minutes, broiling if needed to brown the top. Serve immediately!