06 April 2009

Grilled portabello mushroom caps stuffed with spinach artichoke dip.  I saw this on 30 Minute Meals and ran to the store so I could make them for dinner that night! 

Spinach Artichoke Stuffed Portabello Mushroom Caps

4 large portabello mushrooms
olive oil
Your favorite spinach artichoke dip, put together but not baked (here's my recipe)
shredded mozzarella cheese

Remove stems from mushrooms.  Gently clean dirt off caps with a damp dish cloth.  Drizzle caps with olive oil and season with salt.  Place on grill smooth side down.  Grill for about 4 minutes on each side.  Flip back over so they are open side up.  

Fill each cap with dip.  Sprinkle with cheese.  Place foil over caps and grill on low heat until filling is warm and cheese is melted.

Makes 4 servings.

Now, the method here was Rachael Ray's idea.  However, I did not like the way she made her spinach artichoke dip, so I just used the one I always make.  My directions say to prepare it but not bake it, but if you happen to already have some in the fridge that was previously baked, that is fine. There's just no need to bake it first if you are making it just for this.  (If you are making it just for this, you could probably halve the recipe. I had lots leftover, so when the caps were done I put it in a small dish and baked it to eat with chips later.)

We actually ate these for dinner.  And let me tell you, they were very filling.  In fact, I made four thinking that we would each need two as a serving.  We could barely eat one each!  They made a really yummy dinner.  I served them with tomato soup and toasted pita chips.

This would make a great party appetizer if you used the mini portabellos (sometimes called criminis.)

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