Servings:4
This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.
Looking for a side dish to go with? Try thisRoasted Rosemary Butternut Squash.
If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.
Was very nice and everyone liked it but I'd put an extra 1/2 tsp thyme in next time.
Disappointed with this recipe. Love all of the ingredients but the flavor of the garlic messed with the delicate flavors of the spinach, cream cheese, and artichokes. I'll make this again because I've had the spinach, cream cheese, and artichoke dip before and I love it...but I will not include the garlic in the next batch.
The bread crumbs make a nice, crunchy contrast to the creamy filling, but the spinach is tough and chewy.
DELICIOUS! Made this on it's own for Meatless Monday. Had some pickled beets on the side.Will definitely be on my vegetarian rotation...but will also make alongside a nice filet mignon too!
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