Spinach and Artichoke Stuffed Portobellos

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Wonderful flavors; especially good served with beef. Combined the leftovers the next day with some fettucine alfredo which was also a hit.

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These mushrooms are amazing! I totally forgot to put in the thyme, but I'm sure that will make them even better next time I make these.

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I've made many stuffed mushroom recipes and this is the best by far! Everyone at the party agreed. The only changes I made to the recipe were to put a little more cheese than it called for. It made a ton of stuffing. I had six overstuffed medium caps and probably could have filled at least 4 more. Will definitely make again!

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These are yummy,I put some pepper flakes in for more spice and added chicken. very good will make again

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I made these as a side dish for Thanksgiving. I tripled the recipe since I was cooking for a large crowd. I ended up having left over stuffing, so I served it on the side. Trust me you could serve the stuffing by itself it's so good!
These were a definite hit, wouldn't change a thing!

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I have made some of Rachael Ray's other dishes and just never had good results. However these mushrooms were great!! It's a simple recipe to make and I am now impressed by her. My boyfriend wanted a source of meat so I added trout and I think it really made the dish better!! Now I can actually say Yum-O about one of Rach's recipes!! =

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i made this recipe for dinner tonight it was awesome i didnt have regular bread so i used panko bread crumbs and i only had pecrino romano so i used that and pared it up with pasta and pesto sauce for a side dish and it wass AWESOME!

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I used slightly less than 1# of spinach (about 12 oz, added some finely chopped sun dried tomatoes packed in oil and rinsed (about 2T, panko bread crumbs instead of fresh (about 3 palmfulls, almost double the Parmesan, and 2T. of mayo. Delicious!

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Made as per directions except doubled the garlic and added a little fresh mozarella that I needed to use. Great flavor! May try a few flakes of crushed red pepper next time for a spicier version.

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I made this recipe because its getting close to thanksgiving and my mom always makes an amazing spinach & artichoke casserole...and Ive been having a hankering. I made this recipe, however I did not have whole portobellos. They were sliced so I threw them in the spinach. I also used breadcrumbs because I did not want huge peices of bread since I ate this with spaghetti. I also forgot to get stock so I excluded that from my recipe.However, I knew that my mom put a bit of milk and sour cream so I used that to get it some stick and "juice". So I guess I changed this recipe up a bit. I really enjoyed it and while it wasnt my mom's creamy recipe, it was decent. Worth making again, but next time I will try the whole portobellos & follow to recipe as calls and review again.