'Spinach and Artichoke Dip Stuffed Mushrooms'
Source: Closet Cooking
2 tablespoons oil
6-8 medium sized portobello mushrooms, stems and gills removed
1 container of spinach artichoke dip
(Here's his dip recipe if you want to make your own)
1 tablespoon oil
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
1. Heat oven to 450. Brush the mushrooms with oil and roast on a baking sheet with the inside facing up until tender, about 10-15 minutes.
2. Meanwhile, if making your own dip, do so now. Mix together the oil, breadcrumbs and Parmesan in a small bowl.
3. Divide the spinach artichoke dip between the mushrooms and sprinkle with bread crumbs. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.
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