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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources