These spinach and artichoke stuffed mushroom caps are a savory and creamy treat perfect for a light dinner alongside a savory arugula salad.
I decided to make my simple 10-minute Spinach Artichoke Mushroom Cap for dinner a couple of nights this past week. Paired with an arugula salad, it’s not only healthy but light on the belly as well.
I first scoop the “gills” out of the cap. I just use a spoon to scrape them gently out. I then rub the top of the cap with a dry paper towel, just to clean the mushroom a little.
I then add a little cooked frozen spinach to the “base” of the mushroom.
Next I drain and chop a handful of canned artichokes and add that over the spinach.
A small sprinkling of parmesan and your ‘shroom is ready for the 3-minute broiler. It’s important not to leave the mushroom cap in the oven for too long as the mushroom will shrink the more it cooks. But the spinach has cooked the cap a little bit, you really just want to broil it until the cheese begins to melt.
This is when I mix up the arugula with a bit of a balsamic vinaigrette.
Done. Dinner in 10 minutes.
Bam, welcome to the days of quick and healthy dinners.
- 4 large portabello mushroom caps
- 1-10 ounce package frozen chopped spinach
- 1- 14 ounce can artichoke hearts, drained and chopped
- 1 cup shredded Parmesan cheese
- 2 tablespoons olive oil
For the salad:
- 1/2 cups extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 4 cups arugula
- Turn on the oven to the broil setting.
- Cook the spinach in the microwave or on the stove according to package directions.
- Using a spoon, scrape the "gills" from the mushroom caps. Lightly clean the top of the mushroom with a dry paper towel, gently rubbing the cap but be careful not to break the mushroom.
- Line the mushroom caps upside down on a baking sheet.
- Once the spinach is cooked, divide it into 4 equal servings and add to the base of the mushroom.
- Divide the chopped artichokes into 4 equal portions and add over top the spinach.
- Sprinkle 1/2 cup of Parmesan cheese to the top of each mushroom.
- Lightly drizzle each mushroom cap with olive oil, adding about two teaspoons of oil to each mushroom over the cheese.
- Broil in the oven for 3-4 minutes, until the cheese starts to melt.
- Meanwhile, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic in a large bowl.
- Add the arugula to the dressing and toss to combine.
- Divide the salad among 4 plates along with one stuffed mushroom cap.