Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

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It was amazing and I would share this receipe with everyone I know

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The salad was a delicious twist on a caprese salad, which I love. I will definitely make it again. But the mushrooms were not very good I will not be making those again. The stuffing was too rich, and the taste was just like eating a bunch of spinach dip with a spoon. Too much filling suggested for each mushroom cap if you ask me. Easy to make though.

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Really yummy! I used half of the filling for mushrooms and then used the rest a couple of days later in a veggie lasagna. Two great meals from one great filling!

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I tried this filling in chicken breast. Split the breast and pound flat, add a slice of ham and the filling to one side. Pull the other half over the top and secure with toothpicks. Bake at 325 for about 40 minutes.

I did add extra garlic as well a shredded swiss cheese and as everyone has said chop up the artichocks and taste for salt and pepper.

I also tried this as a hot dip with crackers. Pretty good option. Cooks up kind of like a souffle. This version I also added the swiss cheese.

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I liked it very much

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And they were wonderful! Healthy and tasty :D

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I am a good cook and love stuffed mushrooms.... This was a disappointment :(

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I thought this was a great idea but decides on varying the recipe a bit.

Roasted the portabellos at 425 for 20 minutes with EVOO and balsamic, turning them cap up in the last 5 minutes.

For the filling I used chopped marianated artichoke hearts (drained instead of the plain variety.

I doubled the amount of garlic - I use a press, which I like better than grating.

I used 2 tsp. of salt and upped the parmesan.

When I filled them, I put them back in the oven at 400 for 10 minutes.

DELICIOUS. Would totally make this again.

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Definitely add some parm to the stuffing and chop the artichokes a bit. Also, when RR says "salt and pepper to taste," she really means it. Keep adding salt, especially, until the flavor of the cheeses come out. The same is true of the garlic. Add some, let it sit for a while, and then taste it. The dish needs salt and just enough garlic especially to bring out the flavors of the other ingredients. I used garlic powder, BTW. My Italian grandmother would turn over in her grave, but it beats grating garlic.

This dish reminded me of a cross between spinach lasagna and an eggplant parm with the added flavor and firm texture of the portobellas. Brilliant concept that requires your attention to the seasoning. You've done it again, RR!

Tom B.

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I love to try new recipes and generally have good luck with things rated 4 or 5 stars. Not so with this one. Wouldn't make it again or recommend it to anyone. Stuffing was nasty. Very disappointed.