Every once in a while I’ll be flipping through a magazine or cookbook and a recipe will stop me dead in my tracks. That’s what happened the moment I laid eyes on this recipe. Roasted portabello mushroom caps topped with a spinach and artichoke filling. Are you kidding me?! There was no doubt in my mind that we would love this meal and of course, we did. What I did not love, however, were the awful photos that resulted from my first attempt at this dish. It was late, I was tired from work, and I had no time or energy to achieve decent lighting. They did not do the meal justice in the slightest. Thankfully this meal is so wonderful we were happy to enjoy it a second time in the same week in order to get some proper photos.
So, what’s not to love here? We’ve got a hearty roasted portabello cap, a creamy spinach and artichoke filling, and a crisp topping of breadcrumbs and Parmesan. Another plus is that you can have the whole thing on the table in under 30 minutes from start to finish. I haven’t tried it yet, but I’m thinking the mayo in the filling could be easily substituted with Greek yogurt to lighten it up a bit. Both times I’ve been able to stuff five large portabello caps with the filling mixture. With three of us eating them for dinner, that makes two portions of excellent leftovers. In fact, guess what I’m having for lunch today?