I love when a trip to Trader Joe’s turns into a kitchen inspiration. I traveled past my usual store that’s on my daily trip home from work in favor of heading to the magical Brookline location that offers WINE. I know what you’re thinking, “Two Buck Chuck, that’s their thing! Don’t all Trader Joe’s have wine?”
No. No they don’t. Thanks a lot, Massachusetts.
The Brookline location really is an amazing place. Large aisles, room for carts to pass, products I’ve only dreamed of being carried in the Boston downtown location. I think I spent 30 minutes just wandering aimlessly, browsing my new options.
Did you know they carry hard alcohol too? They really just have things figured out over there.
After I grabbed a basket, I found the wine first. Obviously.
Fun Fact: My big work bag can comfortably carry 6 bottles of wine in addition to a pair of shoes, a wallet, headphones, lip gloss, hand sanitizer, and even a jetBlue sleep kit (ok, maybe it’s time to clean it out).
I wandered the produce for dinner inspiration before I left with 6 bottles of wine and a the high likelihood of walking to the bar next door to my apartment and, once again, calling spinach and artichoke dip at Woody’s “dinner”.
Orrrr, maybe I could do something with these portobello mushroom caps, selected and displayed specifically for stuffing? Hmm, I’ve never made a stuffed mushroom cap, which probably means I should. I should stuff them with spinach and artichoke dip. It can even be a little healthy!
You will need:
- 8 Portobello Mushroom Caps
- 4 Whole Artichoke Hearts (canned in water)
- 1/4 Cup Diced Onion
- 1 Clove of Garlic, diced
- 1/2 Cup Shredded Parmesan
- 1/4 Cup Frozen (or fresh) Spinach, chopped
- 2 Tbs Light Mayo
- 1 tsp Salt
- 1/8th tsp Cayenne Pepper
- 1/2 tsp Black Ground Pepper
- 1/8th Cup Gluten Free Bread Crumbs
Take your drained artichoke hearts and chop them up.
Leave them nice and coarse. You want the taste and texture to be the star of the filling.
Dice up your onion and garlic fairly fine (garlic not pictured, as I had some already chopped in the fridge).
Shred up some parmesan. I’d definitely recommend grating it fresh. The stuff that comes in the shaker, or even preshredded, can be difficult to melt.
Put all of the above, plus your spinach, mayo and spices in a bowl.
And mush it all up.
You could stop right here, put it in a baking dish, warm it up and serve it for football. It would be delicious.
You could take some portobello mushroom caps, core out the center, and line them up on a baking sheet.
Aren’t they pretty? I bet a purple onion would make them even that much prettier.
People are going to be so impressed with your appetizer!
Bake in a 375° oven for 10-15 minutes. Cooking times are going to vary depending on the size of the cap and the amount of filling you fit in each one. If the juices of the mushroom are beginning to run and the cheese is bubbling, they’re done.
Let cool before serving.
Watch them disappear.