Artichoke Topped Portobello Mushrooms Recipes

SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
• Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

Steps:

• Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
• Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
• Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
• Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

ARTICHOKE-STUFFED PORTOBELLOS

Steps:

• In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.

ARTICHOKE-TOPPED PORTOBELLO MUSHROOMS

Steps:

• Remove mushroom stems. Chop them and set them aside.
• Bake whole mushrooms at 425 F for 15 minutes, with their smooth side down on a large baking pan (around 15" x 10" x 1") sprayed with nonstick vegetable cooking spray.
• In a large skillet, heat olive oil over medium-high heat until hot. Saute mushroom stems, red bell peppers, garlic, and onions for 5 minutes or until tender. Remove from heat and stir in artichoke hearts, herbs, bread crumbs, rice, salt, and pepper.
• Spoon vegetable mixture onto mushrooms. Combine mozzarella and Feta cheese in a bowl. Cover each mushroom evenly with cheese mixture. Bake mushrooms at 425 F until they are tender and the cheese is melted (about 10 minutes).