Spinach Artichoke Stuffed Portobello Mushrooms


  1. Pre-Preparation: In a large bowl, combine Spinach Artichoke Dip with Panko bread crumbs and blend well. Add shredded Parmesan cheese to the mixture. Stir well, cover with plastic wrap and refrigerate at least 30 minutes to firm.
  2. Brush mushroom caps clean and remove stems.
  3. Per Order Preparation: Fill 4 mushroom caps with 1 Tbsp. each of Spinach Artichoke Dip/bread crumb mixture. Arrange face up on parchment-lined baking sheet and bake in a 350°F oven for 8-10 minutes or until heated thoroughly and golden brown. Sprinkle with parsley flakes and serve.


  • 16 mushroom(s), portobello
  • 4 oz. panko breadcrumbs
  • 1 tsp. Peak Fresh Produce® Parsley, Fresh, chopped
  • 2 oz. Roma® Cheese, Parmesan, shredded
  • 16 oz. West Creek® Dip, Spinach Artichoke, thawed