Artichoke & Spinach Stuffed Portabellas

Ingredients:

  • 6 medium organic portobello caps

  • 5 ounces frozen chopped organic spinach

  • 2 tbsp minced shallot

  • 1 green onion

  • 1 14oz can quartered artichoke hearts, chopped

  • 3/4 cup Greek yogurt

  • 1/4 cup mayonnaise

  • 1/2 cup shredded Parmesan cheese, plus more for topping

  • 1/4 tsp dried dill

  • 1/2 tsp garlic powder

  • Fresh ground black pepper and salt to taste

  • 1/3 cup Panko, Italian Seasoned

  • Smoked paprika, for topping (optional)

  • Extra virgin olive oil

Instructions:

  1. Preheat the oven to 450 degrees F.

  2. Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 tsp salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.

  3. Meanwhile, thaw the spinach. Use a strainer to squeeze out as much liquid as possible. Mince the shallot and green onion. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, and several grinds of black pepper.

  4. Turn down the oven heat to 425 degrees F. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with smoked paprika.

  5. Bake 10 minutes until the panko is golden. Serve immediately and enjoy! 

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Ben Cobb