Ingredients:
- 20-25 medium sized Portobello mushrooms
- 6 spring onions with greens washed and chopped
- One 12 oz pack of baby spinach
- One small or one half large yellow onion peeled and chopped
- 8 cloves of garlic peeled
- 5-6 artichokes from marinated in oil (I used jar from Costco)
- 1 or one half fresh Jalapeno pepper
- 3 table spoon of oil from the same jar of marinated artichokes
- 1 cup of Panko bread crumbs divided in half
- 4 oz of cream cheese
- 2 tables spoon of Mayonnaise or Miracle whip
- 3/4 cup of shredded mozzarella cheese and some additional to sprinkle on top
- 1/2 cup of cheddar cheese
- 1/2 cup of shredded Parmesan cheese (save some to sprinkle on top)
- 1/4 cup of any cooking wine (Marsala wine goes well but I used white wine)
- 1/2 teaspoon of coarsely ground black pepper or to taste
- Salt to taste
- Preheat the oven at 400 F
- Clean the mushroom with a damp paper towel to remove dirt. (prefer not to wash them)
- Remove the stems from the mushrooms carefully to keep the cap intact.
- Save about half the stems for filling and you can discard the rest of save them for any other recipe.
- Place the mushrooms on a large baking sheet lined it parchment paper or silicon baking sheet.
- A this point you can few drops of balsamic vinegar and amino in each mushroom cap.
- Bring some water to boil in pan and add spinach and cook in uncovered until tender, drain and set aside to cool.
- In a food processor chop yellow onions, green onions, mushroom stems and garlic to desired consistency.
- Heat the oil from marinated artichoke in a pan, add this chopped mix to this heated oil and saute few minutes until light brown on medium low heat.
- In the mean time squeeze all the water with palm of your hand out of cooked and drained spinach.
- In the same food processor bowl chop drained spinach, jalapeno and 5-6 marinated artichokes to desired consistency.
- Add this to the sauteed onions green onions and garlic on stove.
- Keep the stove on medium low heat.
- Saute the mix again for few min.
- Add cream cheese, miracle whip or mayonnaise, mix until well blended, add all the cheeses, keep the stove on and mix until well incorporated.
- Add black pepper, 1/2 cup of bread crumbs and mix well and then add cooking wine.
- Cook until paste thickens a little
- Mix well, and add salt (be sure to adjust salt to taste as all the cheeses, miracle whip is salted)
- Turn the stove off.
- Fill the mushroom caps with this filling generously (if using large mushroom you can fill them to the rim)
- Sprinkle saved Parmesan cheese on each mushroom cap and more mozzarella cheese if desired followed by remaining bread crumbs.
- Bake at 400 F for 30-35 min or until top becomes crispy and golden brown.
- Serve them hot just as they are or with your desired hot sauce. (believe it or not I like Ortega hot taco sauce with them but you can use any sauce)
Hints:
- You can mix two table spoon of balsamic vinegar and 1/2 table spoon of amino and add this to each mushroom cap after removing the cap or just a drop of lime juice in each cap and set aside while making the stuffing then fill the caps with stuffing.
- You can keep the filling of artichokes and spinach as chunky or as smooth as you want.
- You can use frozen spinach instead of fresh, be sure to squeeze all the water out of it after thawing it.
- You can add grated or shredded Gouda cheese instead of cheddar. I did not have it so I used cheddar.
- You can use regular bread crumb instead of Panko.
- You can use large Portobello mushrooms, or regular snow white mushrooms.
Enjoy !!
Recipe and Photographs by Surekha.
