STUFFED PORTABELLA MUSHROOMS
This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary.
Provided by Mysterygirl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well.
- Store mixture overnight in an airtight container to allow the flavors to meld.
- Preheat oven to 400.
- Clean mushrooms, removing stem at the base (this should pop out easily).
- Divide cheese mixture between mushrooms.
- Sprinkle mushrooms with bread crumbs.
- Bake until crumbs are nicely toasted about 5 minutes.
- Top with a slice of provolone cheese and return to oven.
- Bake mushrooms until cheese is melted and bubbly, about another 15 minutes.
Nutrition Facts : Calories 632.1, Fat 50.1, SaturatedFat 29.2, Cholesterol 160.1, Sodium 1304.2, Carbohydrate 15.8, Fiber 2.5, Sugar 6.4, Protein 31.7
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