If you like spinach and artichoke dip, and you like mushrooms, than this is the recipe for you!
I like the dip, but I rarely get a chance to eat it, and as I've said before, I love mushrooms. I've been looking for more recipes that include them since I don't feel I get enough in my diet.
Now...the blog that I got this from, Closet Cooking (LOVE his stuff BTW), he made his own spinach artichoke dip. I did not. It's not that it's especially difficult, but I made this for lunch and since I wanted it to be an easy lunch, I bought a container of pre-made dip at Publix. If you've been following me, even for a little while, then you know I'm a big fan of taking an easy recipe, and making it even easier (it's the extreme laziness in me. If there's a short-cut, I will find it).
Anyway, this was an excellent lunch, and I definitely recommend giving it a try. You can also turn this into a simple appetizer by getting using the small little mushroom caps instead, then you'll have a whole bunch to serve at any get-together!
'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.