Artichoke Stuffed Portabello Mushroom Caps

  • Ready In: 60 minutes
  • Servings: 4-8
  • Serving Size: ½ - 1 full cup
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Ingredients List:

  • 4 Portabello Mushrooms
  • 1 tablespoon olive oil
  • 1 garlic clove, minced or crushed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups chopped spinach
  • 15 oz artichoke hearts
  • 2 cups feta or goat cheese
  • ½ cup minced scallions
  • ¼ - ½ cup Eatnuts.com Pine Nuts
  • 1 tablespoon butter

    • Artichoke Stuffed portabello mushroom caps are one of the tastiest vegetarian dishes out there. If you are looking to make some simple stuffed mushrooms, this is a great vegetarian mushroom recipe.

    Directions

    1. Pre-heat oven to 350 degrees. Place mushroom caps on baking sheet and foil.

    2. If you have stems, chop them and sauté them in butter, salt, pepper and garlic for 2-3 minutes or until soft.

    3. Add in spinach, artichoke hearts and pine nuts and sauté for 3-4 minutes.

    4. Remove from heat and place in a large bowl.

    5. Stir in cheese and scallions.

    6. Fill caps using a scooper.

    7. Place caps in oven for about 25-30 minutes.

    8. Sprinkle with Eatnuts.com Pine Nuts and serve.

    These Artichoke Stuffed Portobello Mushroom Caps are extremely hearty and filling. Each bite leaves you satiated and satisfied. The combination of cheese with the zesty artichokes and spinach and other ingredients ensures each bite is full of different flavors, finishing everything off with the buttery roasted pine nuts on top.

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