Number of Servings

Ingredients: Quantity:
Butter melted 4 oz
Buttered Panko Bread Crumbs 2 oz
JTM Spinach Artichoke Dip 3 oz
Parsley (fresh chopped) 1 T
Portabello Mushrooms 5 each
Shredded Parmesan Cheese 2 oz

Prep Time: 15 min.     Yields: 12
Desired Yield:

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Spinach Artichoke Portabello Mushrooms

JTM Products:

Instructions:

Pre-preparation:

1. Thaw JTM Spinach Artichoke Dip under refrigeration.

2. Prep mushroom caps by brushing clean and removing stems with a paring knife.

3. In a mixing bowl combine panko bread crumbs and shredded parmesan cheese.



Order assembly:

1. Fill 5 prepped mushroom caps with 1 tbsp. each of spinach artichoke dip.

3. Arrange face up on parchment-lined baking sheet or ovenable casserole dish.

3. Top mushrooms with 1 tbsp. each of bread crumb mixture.

3. Bake in a 350F oven for 8-10 minutes or until spinach artichoke mixture is heated thoroughly and turns to a golden brown.

4. Sprinkle with chopped parsley and serve immediately.