Shared by SarahS
Quick and easy stuffed mushrooms!
The winner of this plate is the stuffed portobello mushroom cap.
I took Portobello mushroom caps, used a spoon to scrape out the gills, put a few tablespoons of store-bought spinach artichoke dip in each, and spread it to “fill” the cap. I topped it with shredded parmesan cheese. Then, I sprinkled the top with crushed pork rinds and put a small pat of butter (probably 1/2 tablespoon).
It was baked at 375 for maybe 20-30 minutes.
I could smell them, and they were bubbly, but I didn’t set a timer, so I'm not 100% sure about the bake time.