Artichoke & Spinach Stuffed Portobello Mushrooms

These mushrooms can be served as a side, appetizer or if you use baby Portobello mushrooms, finger food. It combines 2 of my favorite appetizers; spinach artichoke dip and stuffed mushrooms!

Artichoke & Spinach Stuffed Portobello Mushrooms Recipe

INGREDIENTS (Serves 6)
6 medium portobello caps (about 10 to 12 ounces)
5 ounces frozen chopped spinach
2 tablespoons minced shallot (1 small)
1 green onion
3/4 cup chopped canned artichokes (about 1/2 can or jar)
3/4 cup Greek yogurt
1/4 cup mayonnaise
1/2 cup shredded Parmesan cheese, plus more for topping
1/4 teaspoon each dried dill, garlic powder and kosher salt
Fresh ground black pepper
1/3 cup Italian panko* or Italian breadcrumbs
Paprika or smoked paprika, for topping (optional)

DIRECTIONS
Step 1: Preheat the oven to 450 degrees.

Step 2: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.

Step 3: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.

Step 4: In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.

Step 5: Turn down the oven heat to 425 degrees. Stuff the mushrooms by spreading the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.