Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Grate the
Monterey Jack Cheese (150 g)
. Grate the
Parmesan Cheese (90 g)
.
Step 3
Grate the
Garlic (1 clove)
.
Step 4
Thaw the
Frozen Spinach (285 g)
. Drain by putting it in to a kitchen towel, then squeezing it.
Step 5
If using jarred
Artichoke Hearts (170 g)
, drain the artichokes fully.
Step 6
Chop the Artichoke Hearts.
Step 7
Add the
Cream Cheese (1 pckg)
, spinach, and chopped artichokes to a bowl and stir to combine.
Step 8
Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.
Step 9
Clean the
Portobello Mushrooms (12)
and take out the stems.
Step 10
Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren’t fully cooked.
Step 11
Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 12
When done, the mushrooms can be served immediately, or set aside to cool and then stored.
