Meatless Monday: Spinach & Artichoke Stuffed Portobellos with Roasted Spaghetti Squash

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Portobellos are one of my favorite meatless meals.  Specifically, this recipe that I’ve already shared.  We literally eat this meal several times a month.  It’s quick and easy, which makes it a good last-minute menu item.  It’s a great meal for menu-planning day or maybe I-forgot-to-plan-a-menu day.  Munchkin LOVES mushrooms, too, so I try to fix them often for him.  Last week, we had an opened jar of artichokes in the fridge that needed to be eaten.  I decided to come up with another portobello variation instead of relying on the old faithful.

Let me just tell you that I think this recipe will be added to the monthly rotation.  It was quick and easy, too, and I think it will lend itself to last-minute prep and improvisation.  (That’s another reason I love the other recipe so well – I can use up whatever cheese or veggies that are hanging out in the fridge.)  I served these on top of roasted spaghetti squash.  Delicious combo!  If you haven’t experimented with spaghetti squash, please try it!

Spinach & Artichoke Stuffed Portobellos with Roasted Spaghetti Squash


6 large portobellos

1/2 sweet onion, chopped

1 clove garlic, chopped

1 cup fresh spinach

6 artichoke hearts, chopped

1 TB cream cheese (or any soft cheese)

1/2 cup feta cheese

1 Spaghetti Squash

Salt & Pepper



Preheat oven to 350°. Cut spaghetti squash in half lengthwise.  Scoop out the seeds.  Drizzle with olive oil and sprinkle with salt and pepper.  Place flesh-side down on a baking dish and bake for an hour.  Then, scrape the flesh with a fork to pull out the spaghetti-like strands.
While the spaghetti squash is cooking, remove the stems from the mushrooms and chop.  Heat a tablespoon of EVOO over medium heat in a large skillet.  Add the onions and chopped mushroom stems.  Saute for several minutes, until the onions are translucent.  Add the garlic and cook for a couple minutes more.  Add spinach and artichokes.  Cook until spinach is wilted.  Remove from heat and stir in cream cheese, then season with salt and pepper.  Divide spinach and artichoke mixture between mushroom caps.  Sprinkle with feta cheese.  Bake for about 15 minutes.
Serve mushrooms over the spaghetti squash.
Spinach & Artichoke Stuffed Portobellos
Bon Appétit!



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