Spinach and Artichoke Stuffed Portabella

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.

At a glance

Main Ingredient

Vegetables

Cuisine Type

American

Menu Part

Entrée

Serves

72 servings

Yield: 72 servings

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

Methods/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