Stuffed portabella with Artichokes Hearts and Goat Cheese
Artichoke hearts and goat cheese
Ingredients
12 stuffing mushrooms
Frozen spinach (5 oz chopped, thawed and squeeze dried)
5 oz Artichoke hearts (canned or frozen- but thawed)
Shallot or onion
2 cloves Garlic
Fresh breadcrumbs (1 handful)
2 tbsp Lemon juice
2-3 oz Goat cheese
1/3 cup Parmesan cheese
Salt and Pepper
Olive oil
Preheat the oven to 375 degrees. Line a baking sheet with foil.
Heat a small saute pan with a tablespoon of olive oil, and saute the shallot and garlic until soft and fragrant (about 5 minutes). Let cool down a bit before adding to the other stuffing ingredients.
Combine the stuffing ingredients in a bowl along with the sauteed garlic and shallots.
Clean the mushrooms by wiping them with dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling.
Fill the mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle the mushrooms with a little more grated parmesan cheese and drizzle with extra virgin olive oil.
Bake for about 10 minutes.