Friday, June 12, 2009
For a week night meal, Smokey Bones was one of my parents favorite restaurants. Unfortunately, a year or so ago they closed shop. On the off chance I would be around to enjoy dinner with them I would order their grilled chicken that came with a stuffed mushroom cap, it was to die for.
Since I no longer can order it I have created my own rendition. I just LOVE this meal. It is so simple to throw together and is FULL of flavor.
Meal: Spinach & Artichoke Stuffed Mushrooms and a grilled chicken mixed green salad with Dijon dressing
Spinach & Artichoke Stuffed Mushroomswifeplzak original
serves 4
4 Portabello mushrooms
1 package frozen spinach artichoke dip
1 roma tomato, diced
4 oz feta cheese, crumbled
Preheat oven to 400F
Place clean, gills removed, mushrooms on a sheet pan top side up. Drizzle with olive oil and sprinkle with salt. Bake in oven for 15 minutes or until mushroom caps are just tender.
Meanwhile heat spinach artichoke dip according to directions (of course you could make your own but for a quick week night meal I like the frozen version).
Once mushrooms are tender fill with spinach artichoke dip and top with a sprinkle of feta cheese. Place back in the oven and cook 5-10 minutes until warmed through.
Remove from oven and top with diced tomatoes. Serve warm.
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4 comments:
These look fabulous! And with feta cheese too - yum!
They look great for a light summer dinner.
nyumiiee... looks delicious!
on the way to try make like that :)
nice info, thanks a lot!
--
wie
http://great-healthy-life.blogspot.com/
I love stuffed mushrooms, this would be a new fun way to make them!
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