Spinach and artichoke hearts are sautéed with shallots and garlic, enriched with creamy goat cheese, then brightened with fresh lemon juice. Kids will have fun scooping the cavities out of each baby portabella mushroom and stuffing them with the veggie goat cheese filling. This recipe comes to us from Patrice Berry of Circle B Kitchen.
Adult: Preheat the oven to 375 degrees. Line a baking sheet with foil. Zest the lemon, set the zest aside and chop the lemon in half.
Kid: Juice the lemon and set the juice aside. Squeeze the frozen spinach over the sink to get all the liquid out and set the spinach aside. Crumble the goat cheese using your fingers and set it aside in a small bowl.
Adult: Place the oil in a skillet over medium heat. Add the shallots and garlic to the pan and sauté for about 5 minutes, or until the shallots and garlic are soft and fragrant. Transfer to a medium bowl and let the shallots and garlic cool slightly.
Together: Add the lemon zest, lemon juice, baby spinach, goat cheese, artichoke hearts, breadcrumbs and 1/3 cup of the parmesan cheese to the bowl. Season the stuffing with salt and pepper to taste.
Kid: Clean the mushroom caps by wiping them with a dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling. Fill each mushroom’s cavity with a spoonful of the spinach goat cheese stuffing and transfer the stuffed mushrooms to the prepared baking sheet.
Adult: Sprinkle the mushrooms with the remaining Parmesan and drizzle.