A couple of weeks ago there were exactly two things that sounded appetizing to me: artichoke dip and mushrooms. I knew I wanted to do something that used both these things, so I decided to take the easy way out: I stuffed portobello mushroom caps with artichoke dip, and lo, it was fantastic. So easy too! I can see using smaller "baby bellas" and making them as a party dish. As it was, they were fantastic served with some french bread for soaking up the extras. This is definitely something we'll eat again and again.
Also, sorry for the lack of pictures, because it really was quite a pretty dish. It just smelled and looked so good we couldn't stop ourselves from digging right in and eating all of this right then and there.
For the artichoke dip:
One large jar marinated artichoke hearts, drained and chopped
1/2 c. sour cream
1/2 c. mayonaise
1/3 c. grated parmesan cheese
4 large portobello mushroom caps, stems removed and gills (black stuff) scraped out with a spoon
salt and pepper
Pre-heat oven to 350 degrees F. Mix together all artichoke dip ingredients. Drizzle both sides of portobellos with olive oil and sprinkle with salt and pepper. Place top-side down on a baking sheet and divide the dip equally among the four mushrooms. Bake for 20-30 minutes, until dip is bubbling and starting to brown on top. Serve with slices of fresh baguette.
P.S. If you would prefer, you can forgo the mushrooms, and spread the dip in a small casserole dish, baking as described above. This is a delicious dip, best served with buttery crackers.