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
Ingredients
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
EVOO
Instructions
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