These five ingredient Artichoke and Spinach Stuffed Portabellos take just 10 minutes to prepare
Serving Size: 4
- 4 portobello mushroom caps stems removed
- 12 ounces Robert Rothschild Farm Artichoke Spinach Dip
- 1 cup french fried onions
- 1 teaspoon fresh thyme
- 1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees.
With a spoon, gently remove gills from mushroom caps and place gill side up on a parchment lined baking sheet. Season with salt and pepper.
Bake for 20 minutes.
Remove mushrooms from oven and fill with Artichoke Spinach Dip. The amount required will depend on size of mushroom but will likely be 2-4 tablespoons per cap.
Crumble french fried onions over mushrooms, dividing evenly over each.
Sprinkle thyme and Parmesan cheese over mushrooms, dividing evenly over each.
Bake an additional 5 minutes or until browned and cheese has melted.
Serve whole mushrooms as a main or side dish or quarter caps to serve as an appetizer.
Recipe and Photo credit: melaniemakes.com
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