The wonderful thing about stuffed mushrooms is that you can add almost anything you want and they will be delicious. For these mushrooms, I added spinach and artichoke dip that I bought at the store, but you could easily make your own with fresh spinach, canned artichoke hearts and a cream cheese / sour cream base. I added some parmesan cheese because why not! You could include some diced mushrooms, some sauteed sausage, or a bruschetta mix as well. Add a drizzle of balsamic before serving.
4eachportabello mushroomsde stemmed and cleaned of gills
2tablespoonsMTOO Wild Mushroom and Sage Olive Oil
2 tablespoonsMTOO Dark Chocolate Balsamic Vinegar
1cupspinach & Artichoke Dipstore bought
freshly grated Parmesan Cheese
salt & pepperto taste
Heat the oven to 400 degrees
Mix the oil and vinegar together with some salt and pepper and drizzle over cleaned, de-gilled mushrooms. Let the mushrooms marinate in the mix for about 30 minutes. I used Mushroom Sage in this recipe but Chipotle Olive Oil would be fantastic as well.
Mix the cheese, bread crumbs and dip together. Scoop into the hollow side of the mushrooms and put in the oven for about 15 minutes or edges are bubbling
Drizzle with a little chocolate balsamic and serve!