Spinach-Artichoke Stuffed Portobello Mushrooms

Tags

artichoke, breadcrumbs, cream cheese, garlic, portobello, sour cream, spinach, vegetarian

When I first tried spinach-artichoke dip, I wasn’t a huge fan. I think I just wasn’t a big fan of artichokes. But thankfully, tastes change every 7 years or so and I have since come to learn that even if I don’t love the dip, I love the spinach-artichoke combo whether it be on pasta or pizza, and even on mushrooms! This recipe has been circulating a lot of blogs lately, and it caught my eye every time. When I finally saw portobellos were on sale, I knew what I wanted to do with them! And thankfully, I had everything on hand already once I got the mushrooms. This is a very simple recipe, and there is something elegant seeming about stuffed portobellos. You can dress them up or dress them down, as needed. We even had stuffed portobellos at our wedding, and they were so good! I actually preferred that over the steak I requested, they were that good! But the point is, these spinach-artichoke stuffed portobello mushrooms are awesome and you should definitely make them soon!!Spinach-Artichoke Stuffed Portobello Mushrooms
Yield: 4 servings

3 tablespoons olive oil, divided
4 garlic cloves, minced and divided
4 medium portabello mushrooms, stems and gills removed
4 ounces cream cheese, softened
3 tablespoons sour cream
2 teaspoons fresh thyme, divided
Pinch of red pepper flakes
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (13.75 ounce) can artichoke hearts, drained and chopped
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese

Preheat the oven to 450 degrees F.

In a small bowl, combine 2 tablespoons olive oil and 2 cloves minced garlic. Brush the insides of the mushroom caps with the mixture and season with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 8 to 10 minutes. Use a paper towel to blot up and accumulated moisture in the mushroom caps.

Meanwhile, combine the cream cheese, sour cream, and 1 teaspoon thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.

In another medium bowl, combine the Panko, Parmesan cheese, 2 cloves minced garlic, 1 tablespoon olive oil, and 1 teaspoon thyme.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle generously with the breadcrumb mixture. Bake 10 to 12 minutes, until the crumbs are golden-brown and the filling is hot. Serve immediately.

Source: Slightly adapted from Pink Parsley

Spinach-Artichoke Cheesy Tortellini

Tags

artichoke, Parmesan, spinach, tortellini

Love spinach artichoke dip? Love tortellini? Then you’ll love this dish! Like all Rachael Ray recipes, this one is a 30 minute, or less, meal. It’s always nice to have meals like this in your recipe binder.

I came across this recipe a few years ago, when I was going through a coworkers cookbook. I copied down some of the recipes that sounded good, and I’ve been making this ever since. It’s a big hit with both me and my husband, and it’s nice because you can adapt it to your likes. I gave the recipe to my best friend, and she took out the artichokes and added mushrooms and some other vegetables. This recipe is a good starting point, from which you can build to you and your families own likes and dislikes.

By the way, this is about as close as I usually get to vegetarian 🙂 It has chicken broth in it, which voids it as vegetarian…. but I still count it! I’m sure you could substitute vegetable broth if you wanted.

Spinach-Artichoke Cheesy Tortellini

1 (10 ounce) box frozen spinach, thawed and drained
3 tablespoons olive oil
3 garlic cloves, chopped
1 small onion, diced
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese
18-20 ounces cheese tortellini

Cook the tortellini in salted boiling water according to package directions, about 7 minutes; drain.

Meanwhile, heat the oil in a large, deep skillet over medium heat. When the oil is hot, add garlic and diced onion; saute until onions are soft and translucent, about 8 minutes. Sprinkle the flour over the onions and stir to combine; cook for 1 minute. Whisk in the broth, then the cream and bring to a low boil. Season with nutmeg and reduce heat to low. Add the artichokes and spinach, breaking up the spinach as you add it to the sauce. Stir to combine, then stir in the cheese and season with salt and pepper. Toss in the tortellini. Serve immediately with additional grated cheese.

Source: Adapted from Express Lane Meals by Rachael Ray

Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

Tags

artichoke, Giada, mozzarella, pasta, sausage, sun-dried tomato

I love pasta. My husband loves pasta. When it comes time to figure out dinner, a typical conversation is as follows:
I ask, “What do you feel like for dinner?”
He responds, “Um, pasta.”
“What kind of pasta? “
“Pasta with meat.”
Never anything specific, he just wants meat and pasta. But at least we both love it, so we have a very high carb intake. This pasta is one of our favorites. It comes together pretty quickly and has a lot of different components that blend together to make a delicious meal. The mild sweetness of the tomatoes mixes perfectly with the saltiness of the sausage and the nuttiness of the artichokes and Parmesan. I use whole wheat pasta because it really holds its own among the other ingredients, but regular pasta would work just as well.

Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

¾ cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound ground italian hot sausage
2 (13.75 ounce) cans artichoke hearts, drained
2 large garlic cloves, chopped
1¾ cups reduced-sodium chicken broth
½ cup dry white wine
13.25 ounces whole wheat penne
½ cup freshly shredded Parmesan cheese
⅓ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
8 ounces fresh mozzarella, drained and cubed

Heat the oil reserved from the sun-dried tomatoes in a large frying pan over medium-high heat. Add the sausage and cook until brown, breaking up the meat into bite-sized pieces, about 8 minutes. Transfer the sausage to a bowl, reserving the oils in the pan. Add the artichoke hearts and garlic to the skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes, then remove from heat.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Stir often to prevent the pasta from sticking together, until tender but firm to the bite. Drain the pasta, but do not rinse. Add the pasta, sausage, Parmesan cheese, basil, and parsley to the artichoke mixture. Toss until most of the sauce has been absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper, then serve.

Source: Slightly adapted from Giada’s Family Dinners