Last week Todd brought over a huge box of Portabella mushrooms for the Portabella Burgers we made. Since we didn’t use them all, we had a lot leftover. So we decided that we better use them up. That’s where the idea for stuffed mushrooms came from. We have never ate or made stuffed mushrooms before, so this was a first. When it comes to stuffing mushrooms, there are endless combinations that you can create.
We are huge fans of Artichokes, Spinach, and Ricotta, so this combination was perfect for us. This is perfect to serve as an appetizer or along side of something else to make a full meal. Its funny how much we have both come to love mushrooms ever since Todd started working at a mushroom company. There are SO many varieties out there and they all each have a unique flavor to them. So I guess I am saying…don’t hate on mushrooms until you try them because they are AWESOME!
Stuffed Portabella Mushrooms
- 8 portabello Mushroom Caps, wiped clean
- 1/4 C EVOO
- 14 oz can quartered artichoke hearts, drained well
- 10 oz box frozen chopped spinach, thawed and wrung dry (we used fresh baby spinach)
- 1.5 C ricotta cheese
- 1 large egg yolk
- 1 clove garlic, grated
- pinch nutmeg
- salt and pepper
- 1/3 C grated parmigano-reggiano cheese (a generous handful)
Preheat oven to 425. Using a pastry brush, coat the mushroom caps with EVOO. Place on a baking sheet and bake, top side up, until tender, but firm (8 minutes). In a large bowl, combine the artichokes, spinach, ricotta, egg yolk, garlic, and nutmeg. Season with salt and pepper. Divide the stuffing evenly among the mushroom caps. Sprinkle with parmigiano-reggiano. Cook until the filling is set and lightly browned, about 5 minutes.