When I menu planned for these I was STARVING. Every food that danced in my little mind sounded amazing.
But then when I realized what I had planned to make for the night I, honestly, was a little disappointed. I’m not a huge fan of mushrooms, and have never tried using nuts in place of the yumminess that is cheese. But these rock!
It just rocks.
I plan to silently and creepily sit in the corner during Super Bowl and see if anyone notices differences from this recipe and the old fashioned spinach artichoke dip. (Yep. Making a batch of just the stuffing.)
Spinach & Artichoke Dip
(Add portobello mushrooms and make it a meal)
3 large portobello mushroom caps, stems removed
1 (10 ounce) package of frozen spinach, thawed and squeezed
1 (14 ounce) can of artichoke hearts, chopped
3/4 cup roasted cashews, unsalted
3 Tbsp. melted coconut oil
1 tsp sea salt
1.5 tsp garlic powder
1/2 tsp dried basil
1/2 tsp cayenne
Heat the oven to 350
Combine the spinach and artichokes in a large saucepan and heat through. Add a dash of sea salt and mix well.
Grind the cashews in a food processor until they look like a coarse meal. Then add the coconut oil, garlic powder, basil, cayenne, and salt and pepper. Puree until smooth.
Add the cashew mixture to the skillet, with the spinach and artichokes, and mix well. Reduce the heat to low and warm through.
Fill the caps with the filling.
Place on a rimmed baking sheet and bake for 15 minutes.
(If you want to make just the stuffing, following the above directions, but warm mixture in an oven safe baking dish for 15-20 minutes. Serve with sweet potato chips)
Serves 3 people.