spinach and artichoke stuffed baby bellas

spinach and artichoke stuffed baby bellas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    baby portobello mushrooms, stems removed

  • 2

    slices thick-cut bacon, chopped

  • 1

    shallot, diced

  • 4

    garlic cloves, minced

  • 2

    tablespoons olive oil

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    (6-ounce) bag of fresh spinach

  • 1

    (12-ounce) jar of marinated artichokes, drained and chopped

  • ½

    cup mascarpone cheese

  • 6

    ounces white cheddar cheese, freshly grated

  • 2

    tablespoons freshly grated parmesan cheese

  • 2

    tablespoons unsalted butter

  • ½

    cup panko bread crumbs

Directions

Preheat oven to 400 degrees F. Prepare breadcrumbs first by heating a small saucepan over medium-low heat and adding 2 tablespoons of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside. Heat a large skillet oven medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet, add in onion and garlic with salt and pepper, cooking for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in mascarpone cheese. Once melted, add in bacon, 4 ounces of the cheddar cheese and all of the parmesan. Stir well until combined and melted, then turn off heat. Place the mushrooms stem side up on a baking sheet. Stuff each with an equal amount of the spinach mixture, then top each with the remaining grated cheddar. Top that with the garlic butter breadcrumbs. Bake for 20-25 minutes, until cheese is bubbly and golden. Serve immediately.


Nutrition

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