My husband was out of town most of last week. (I’m telling you about it now instead of last week, because I’m still afraid of internet murderers).
When left alone, I quickly revert to my single girl ways: lots of vegetarian dinners with wine as my appetizer and my dessert. When making my meal plan for the week, I recalled my love for a variety of appetizers instead of an entree for dinner. I added ‘stuffed mushrooms’ and ‘spinach and artichoke dip’ to the list. Due to a slight argument with a bottle of Cabernet one night (yes, I can defeat you alone in one sitting!), I skipped dinner on Thursday. This lovely picture I’m painting will surely make my parents proud. But who do you think taught me how to drink wine?
Anyway, I had ingredients to make both appetizers, but I decided to combine the two recipes. Is there anything better than garlic-rubbed sauteed mushrooms stuffed with the greatest dip known to mankind: creamy spinach and artichoke? I found the answer to that question for you, and it’s a definitive ‘no’. There’s nothing better.
I scaled down spinach and artichoke dip for two, and stuffed it inside two large portobellos. One portobello makes a great single girl dinner with a side salad. It might take both portobellos to feed the average guy, but maybe not if you slip a steak underneath it.
If you are not a fungus fan, eliminate the portobello and use this as an appetizer dip for two.
- ½ teaspoon neutral-flavored oil
- 1½ cups packed raw baby spinach
- 6-oz. can of marinated artichoke hearts
- 2 oz. softened cream cheese
- 2 tablespoons mayonnaise
- 3 tablespoons shredded Parmesan cheese
- ¼ teaspoon garlic powder
- pinch of red pepper flakes
- 2 large portobello mushrooms
- 1 clove garlic, cut in half
- ¼ cup shredded mozzarella cheese
- Preheat the oven to 350.
- In a small skillet, heat the oil over medium heat. Add the baby spinach and saute for 2-3 minutes, or until very wilted. Drain the can of artichoke hearts and add the artichokes to the skillet. Saute for 1 minute or so, just to combine, and then remove from the heat. Set the skillet aside, but do not wipe it out—you will need it again.
- Combine the sauteed spinach and artichokes in a bowl with the cream cheese, mayonnaise, Parmesan, garlic powder and red pepper flakes. Resist the urge to add salt–it does not need it.
- Next, wipe the portobellos with a damp cloth, and remove the stem and gills from underneath the mushroom using the edge of a spoon. Rub the mushrooms all over with the split raw garlic clove and then place them gills-up in the same skillet that the spinach and artichokes were sauteed in. Turn the heat back on to medium and saute for 4-5 minutes on the first side. They should brown slightly and release some liquid. Flip the mushrooms and saute for 2-3 minutes on the gills side. Remove from heat and pat dry.
- Stuff the mushrooms with the spinach and artichoke mixture, top with the mozzarella, and then bake on a greased sheet pan for 15 minutes. Serve hot.