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Spinach and Artichoke Stuffed Portobello Caps with Snap Pea and Sundried Tomato Salad


Posted the22/03/2009 By The Apartment Kitchen (Visit website)




After hosting a few vegetarian visitors, I was struck with the idea of making myself a meatless supper. I also love roaming the produce aisles at the local grocery store and just picking out what looks good. It allows to me to pick the freshest, best products and come up with a way to use them. It also enables me to make just enough for myself by buying just what I need for one meal, making this the perfect weeknight supper when I eat alone.  Best of all, it takes about 15-20 minutes to prepare!







Spinach and Artichoke Stuffed Portobello Caps with Snap Pea and Sundried Tomato Salad




Served 1.

Leftover Potential: I stuffed two mushroom caps so that I could eat one for lunch the next day. I reheated it in the oven. I also had a little bit of the stuffing leftover, which I placed on toasted bread for a bruschetta later that week.




Spinach and Artichoke Stuffed Portobello Caps

1 Tbsp olive oil

1 shallot, sliced thinly

1 clove garlic, minced

1 bag spinach, washed and dried

red pepper flakes, to taste

1 can artichoke hearts, quartered


1/4 cup part skim ricotta cheese

1 egg

salt, to taste

pepper, to taste




2 portobello mushroom caps, cleaned

olive oil, as needed

bread crumbs, as needed

parmesan cheese, as needed




1. In a medium saute pan, heat the olive oil over medium high heat. Saute the shallots until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.

2. Place the artichoke hearts, ricotta cheese, and egg in a bowl. Pour the warm spinach mixture over the artichoke mixture. Stir to combine completely. Season with salt and pepper.

3. Brush the portobello mushroom caps lightly with olive oil. Place the stuffing on top of the mushrooms. Sprinkle with breadcrumbs and parmesan cheese and bake in a 400 degree oven until the breadcrumbs begin to brown. Serve on a bed of snap pea and sundried tomato salad.




Snap Pea and Sundried Tomato Salad

1 or 2 handfuls of snap peas, trimmed

5-6 sundried tomatoes, thinly sliced

1 tbsp sesame oil

3 tbsp rice wine vinegar

salt, to taste

pepper, to taste




1. Toss all ingredients together to coat. Serve immediately.






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