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

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources