Spinach and Artichoke Stuffed Portabella

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
72 servings

Portabella mushrooms brushed with garlic-infused olive oil and loaded with stuffing mix, creamy spinach and artichokes will be a welcome addition to any Meatless Monday menu. Topped with an Italian cheese blend, it is a rich and hearty dish, satisfying even the most ardent carnivore.

Ingredients

3 ¼ qts. water, hot
1 lb. butter
1 (58oz.) bag UNCLE BEN'S Traditional White Bread Stuffing Mix
4 cups olive oil
24 garlic cloves, sliced thin
11 ¼ lbs. (6 qts.) spinach artichoke dip, commercially prepared, frozen, thawed
72 portabella mushrooms, stems removed
18 cups Italian blend shredded cheese (mozzarella, provolone, Parmesan)
Parsley, fresh, chopped, as needed

Steps

1. Combine water, butter and seasoning packet in a full-size steam table pan. Stir well until butter is melted.

2. Stir in bread crumb mixture. Cover and bake in a preheated 400°F oven for about 30 to 35 min.

3. Heat olive oil in small sauce pan over med-low heat. Add garlic and cook until fragrant but not colored, 3 to 5 min. Remove from heat and let cool. Cover and steep for 1 hr. Strain.

4. In two large mixing bowls, gently combine 3 qts. prepared stuffing with 3 qts. spinach artichoke dip.

5. Brush portabella caps evenly with garlic infused oil. Portion ½ cup on stem side of each portabella cap and spread evenly to edges.

6. Bake in preheated 400°F oven for 10 min. Remove from oven and top each stuffed portabella evenly with ¼ cup cheese. Return to oven for 5 more min.

7. Serve warm topped with a drizzling of garlic-infused olive oil and chopped parsley.

Recipe courtesy of Mars Food Services

More From FoodService Director

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

FSD Resources