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Spinach and Artichoke Stuffed Portobello Mushrooms

Enjoy these savory Spinach and Artichoke Stuffed Portobello Mushrooms as a delightful appetizer or a satisfying main course! The combination of earthy mushrooms, creamy filling, and crunchy topping will tantalize your taste buds.

Ingredients:

For the stuffed mushrooms:

  • 4 large Portobello mushrooms, stems removed and cleaned
  • 2 cups fresh spinach, chopped
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Olive oil for drizzling

For the topping:

  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan cheese

Instructions:

  1. Prepare the Portobello Mushrooms:
    • Preheat your oven to 375°F (190°C).
    • Place the cleaned Portobello mushrooms on a baking sheet lined with parchment paper.
    • Drizzle the mushrooms with olive oil and season with salt and pepper.
  2. Make the Filling:
    • In a skillet, heat a drizzle of olive oil over medium heat.
    • Add minced garlic and sauté until fragrant.
    • Add chopped spinach and cook until wilted.
    • Stir in chopped artichoke hearts and cook for another 2-3 minutes.
    • Remove from heat and let the mixture cool slightly.
  3. Prepare the Filling Mixture:
    • In a mixing bowl, combine the cooked spinach and artichoke mixture with ricotta cheese, grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix well.
  4. Fill the Mushrooms:
    • Divide the filling mixture evenly among the Portobello mushrooms, pressing gently to pack the filling.
  5. Make the Topping:
    • In a small bowl, combine Panko breadcrumbs, melted butter, and grated Parmesan cheese.
  6. Top and Bake:
    • Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the topping is golden brown.
  8. Serve:
    • Remove from the oven and let cool slightly before serving.
    • Garnish with fresh herbs if desired.
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