Stuffed Portabello Mushrooms

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The wonderful thing about stuffed mushrooms is that you can add almost anything you want and they will be delicious. For these mushrooms, I added spinach and artichoke dip that I bought at the store, but you could easily make your own with fresh spinach, canned artichoke hearts and a cream cheese / sour cream base. I added some parmesan cheese because why not! You could include some diced mushrooms, some sauteed sausage, or a bruschetta mix as well.  Add a drizzle of balsamic before serving.

Stuffed Portabello Mushrooms

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people

Ingredients

  • 4 each portabello mushrooms de stemmed and cleaned of gills
  • 2 tablespoons MTOO Wild Mushroom and Sage Olive Oil
  • 2 tablespoons MTOO Dark Chocolate Balsamic Vinegar
  • 1 cup spinach & Artichoke Dip store bought
  • freshly grated Parmesan Cheese
  • 1/4 cup bread crumbs
  • salt & pepper to taste

Instructions

  • Heat the oven to 400 degrees
  • Mix the oil and vinegar together with some salt and pepper and drizzle over cleaned, de-gilled mushrooms. Let the mushrooms marinate in the mix for about 30 minutes. I used Mushroom Sage in this recipe but Chipotle Olive Oil would be fantastic as well.
  • Mix the cheese, bread crumbs and dip together. Scoop into the hollow side of the mushrooms and put in the oven for about 15 minutes or edges are bubbling
  • Drizzle with a little chocolate balsamic and serve!

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