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Kosher Nexus
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Overstuffed Portobello Mushrooms

What You’ll Need

  • 6 (3-inch) portobello mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup quartered artichokes, drained
  • 1/4 cup chopped onion
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup  kosher Italian bread crumbs
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt (optional)
  • 1/2 teaspoon black pepper

What to Do

 

  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
  2. In a large bowl, combine remaining ingredients; mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.
  3. Bake 30 to 35 minutes, or until heated through.