Instead of the usual bread bowl, this delicious spinach-cheese dip is served warm in large portobello mushroom caps...the flavor is exquisite and it's really easy to make.
cost per recipe: $10.85
The price is determined by the national average.
large portobello mushroom, stems removed
tablespoon olive oil
slices bacon, cooked and crumbled
package (8 ounces) cream cheese, softened
cup shredded Swiss cheese
tablespoon minced garlic
teaspoon ground black pepper
ounces package chopped frozen spinach, thawed and well drained
medium onion, finely chopped (about 1/2 cup)
package Pepperidge Farm® Golden Butter Distinctive Crackers
Heat the oven to 350°F. Place the mushrooms, top-side down, onto a baking sheet. Brush with the oil. Bake for 5 minutes or until the mushrooms are just tender. Let the mushrooms cool on the baking sheet on a wire rack for 10 minutes.
Reserve 4 teaspoons bacon. Stir the cream cheese, mayonnaise, Swiss cheese, garlic, black pepper, spinach, onion and remaining bacon in a medium bowl.
Spoon about 3/4 cup spinach mixture into each mushroom cap. Sprinkle with the reserved bacon.
Bake for 10 minutes or until the filling is hot. Serve warm with the crackers for dipping.