Spinach-Artichoke Stuffed Portabella Mushroom

Stuffed Mushrooms

INGREDIENTS

  • 12 portabella mushrooms de-ribbed
  • 2 packages frozen spinach thawed and drained
  • 1 1/2 cups mayonnaise
  • 1/4 cup Stone Hill Chardonel
  • 1 1/2 cups feta cheese crumbled
  • 2 cups bread crumbs
  • 2 each egg whites
  • 2 small shallots diced and sautéed
  • 1/2 cup Cherry Tomatoes, halved
  • 1 tsp white pepper
  • dash cayenne pepper
  • 1 can artichoke hearts drained and chopped
INSTRUCTIONS
  1. Sauté shallots in a small amount of butter and mix in with all the other ingredients.
  2. De-rib portabella mushrooms (about 12) and fill with stuffing mix. Grill or Bake for 7 – 10 minutes at 375°F.
  3. Serve with a glass of Chardonel.
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