Spinach Artichoke Stuffed Portabellas

This might be the highest praise I can give: this is basically a healthier version of your favorite bar dip that I may like better than the real deal. This is the new real deal. Though the inspiration for this dish is the dip you know and love, it’s not giving off app vibes. Served up inside a portobello cap, it’s a full side dish.

Cook a bag of frozen spinach in a saucepan with a bit of water til it’s all warmed through. I seasoned it with salt, garlic powder, and white pepper. NOTE: I was only making 3-4 stuffed mushrooms so I used half the bag of spinach and stuck the rest in the fridge for another meal. In a mixing bowl, combine the spinach with 4-5 artichoke hearts (from a can), light cream cheese to taste (less than 4 oz), Add the spinach to a mixing bowl. Add artichokes, cream cheese, grated parmesan (however much looks good), and some more salt and pepper. Stir well to combine. Pile the mixture high into 4 portobello mushroom caps, top with a little extra parm, and bake at 400 for about 10 minutes.

These mushrooms are creamy and delicious. Stuffed mushrooms are usually relatively easy to prepare, but since this recipe requires pretty much no chopping – honestly, very little prep work at all – it’s a snap to make. And since it’s been healthified, I won’t feel bad about making this a bit more regularly. HOT TIP: I really like this as a side dish, but you could obviously make it as an app by simply using button mushroom caps.