You may have noticed a number of mushroom dishes already on 2frugalfoodies, but it’s hard to beat a mushroom the size of your hamburger sitting on your plate! This is probably the first in a series of stuffed portobellos- there are so many great things you can do with these huge mushrooms.
2 portobello mushroom caps $1.30
3/4 cup asiago cheese, grated $1.50
1 cup spinach (frozen) $0.50
1/2 cup artichoke hearts* $0.75
1/2 cup bread crumbs $0.40
1 tablespoon butter $0.05
3 tablespoons olive oil $0.10
2 tablespoons 2% milk $0.02
1/2 teaspoon nutmeg** $0.05
Salt and pepper, to taste $free (ish)
Total cost $4.67
Preheat the oven to 425 degrees. Cut the stems off of the mushrooms and clean the mushroom caps of any debris with a damp cloth.
In a small skillet, brown the bread crumbs with the butter. While these are browning over low heat, multi-task and wring out the spinach. When the bread crumbs are brown, drizzle 2 tablespoons of olive oil over the mushrooms, and then drizzle the other tablespoon in the bottom of a glass baking pan. Put the mushrooms in the oven for 9 minutes.
Put the spinach and the artichokes in a 2 qt saucepan. Bring them to medium-low heat, and then add 1/ 2 cup of the cheese. Add the milk, nutmeg, and bread crumbs and stir until well mixed. Be careful not to dry it out – use more milk if necessary.
Take the mushrooms out of the oven and let them cool. Add the artichoke/spinach goodness to the top. Top that with the remaining cheese. Return to the oven for 5-7 minutes (or until you can’t stand it any longer.)
* Trader Joe’s has great artichoke hearts that are frozen, and they’re cheap.
**Charlie gave us a fresh nutmeg and we grate that every time we need nutmeg. It’s much better than from the spice jar!