Spinach-Artichoke Stuffed Portobello Mushrooms

Ahhh to be back from a glorious nine days in Puerto Vallarta…there really is nothing quite so perfect in all the world as the warmth of sunshine and the feeling of sand between your toes. That salty ocean air sure does know how to heal, no?

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We drank margaritas, we swam in the ocean, we drank more margaritas. And we ate. Oh lordy, did we eat. Fresh churros from a street vendor serving them right out of the frying oil (for 1 peso each…we ate 10…three nights in a row), chicken mole served by the most gracious of hosts (that invited us back the following morning to learn how they make it and help prepare the day’s batch), tacos al pastor, from another street vendor, just oozing the most incredible flavors and topped off with grilled pineapple.

I love Mexico. Everything about it. The people, the culture, and obviously, the food. Of course, after nine days of eating that way, I was more than ready for less booze and more salads. Which is why I drank three glasses of wine last night and am sharing spinach-artichoke stuffed portobellos with you today. Good life choices.

Naturally.

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But if I tell you how delicious they are, will you forgive me? Why the idea of something like this dish never occurred to me before is beyond me, but man am I glad I’ve got them now. It’s hearty, kinda healthy (because mushrooms are healthy and cancel out the calories of the filling), and can be served as either a main dish (I’d suggest serving with a salad to complete the meal) or as a side to something like steak. Enjoy!

Ingredients:

  • 1 batch of my spinach artichoke dip — no need to bake it though, just mix up all the ingredients
  • 5 portobello mushrooms

Instructions:

  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Clean any dirt off of mushrooms using a wet paper towel. If there is a better way of doing this, please tell me how. Place mushrooms on prepared baking sheet and set aside.
  2. In a large bowl, combine spinach artichoke dip ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon. Sprinkle some more Parmesan cheese on top, if desired
  3. Bake 30 to 35 minutes, or until heated in center.

Yields: 5 servings

“We’ll always have Puerto Vallarta.”
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