If you like spinach and artichoke dip, this is a recipe for you. I used frozen kale but you could also use fresh kale or frozen/fresh spinach. This is a great side dish if you are serving meat, or a main dish for vegetarians. This recipe serves 4 as a main course or up to 8 as a side dish if you cut the mushrooms in half.
Ingredients
4 large Portabello Mushrooms
1 can Artichoke Hearts
1/2 Cup Crème Fraîche or Sour Cream
1/2 Cup grated Parmesan Cheese
4 Tablespoons raw pine nuts
2 cups loose frozen or fresh chopped kale or spinach leaves
salt and pepper to taste
Preheat oven to 350 degrees.
Drain the artichoke hearts and chop them into small pieces. Place them in a saute pan along with the kale or spinach and add about a tablespoon of water. Cover and turn the burner onto medium.
Wipe the mushroom caps clean with a damp paper towel and remove the stems.
Cook the artichoke heart/kale mix for about 10 minutes, removing the cover to stir twice. Once they are heated and the kale/spinach is wilted, turn the heat off and add the Crème Fraîche or Sour Cream and Parmesan Cheese. Season with salt and pepper to taste and stir well. (I don’t usually use salt because the cheese is already salty.)
Place the mushroom caps on a cookie sheet or in a shallow baking pan and fill them with the stuffing mixture. Top with the pine nuts and place in the oven for about 45 minutes.
Although I only show two mushroom caps in this photo, this recipe fills four.
You don’t need any oil in the pan when heating the artichoke pieces and kale or spinach…the artichoke hearts are very moist.
This is how the filled mushrooms look as they go into the oven.
Here is how the finished stuffed mushroom looks when ready to serve. The pine nuts add a very pleasing texture/crunch so if you don’t like pine nuts, substitute chopped almonds or cashews instead.
