Spinach-Artichoke Stuffed Portabella Mushroom

The name sounds like it belongs on a gourmet menu, but this popular appetizer at the Vintage Restaurant is simple, easy and quick to make. And it's a great companion to summertime grilled foods.

Ingredients:
12 Portabella mushrooms, de-ribbed
2 packages frozen spinach, thawed and drained 
1-3/4 cups of mayonnaise
1-1/2 cups of feta cheese, crumbled
2 cups bread crumbs
2 each egg whites
2 small shallots, diced and sautéed
1 tsp. white pepper
dash cayenne pepper
1 can artichoke hearts, drained and chopped

Sauté shallots in a small amount of butter and mix in with all the other ingredients.

De-rib portabella mushrooms (about 12) and fill with stuffing mix. Bake for 7 – 10 minutes at 375°F.
 

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