Individual spinach artichoke quiches cooked inside portabella mushroom caps for a festive low carb, gluten-free meal. This post is sponsored by Whole Foods Market and Kitchen PLAY.
Holiday entertaining can be both incredibly fun and incredibly stressful. I am the sort of person who has grandiose plans for every holiday get together, spending months envisioning all the delectable dishes I will make that will have my family and friends oohing and aahing. But as the date draws nearer, reality sets in and I begin to see the need to scale back on those plans. After all, the whole point of a get together is to enjoy each other’s company, not to spend time fretting over the elaborate spread of food.
One thing I have learned is that there is no shame in taking shortcuts when you are the hostess. I daresay that smart shortcuts are actually the key to any hostess’s success. Knowing you can pick up a few great prepared items, give them a wave of your magic wand, and make it look like you did everything from scratch is what helps keep you sane on the big day.
For years now, I’ve been living in an area that was Whole Foods-less, the nearest one being a good 30 minute drive away (in good traffic). But within the last 4 months, two beautiful new Whole Foods have opened close to me and I am thankful that they opened in time for the holiday season. Because when it comes to prepared foods that you can pass off as homemade, Whole Foods does it right. For the Buy Some, Make Some event with Whole Foods Market and Kitchen PLAY, we were asked to use some Whole Foods products to show how you can make your life a little easier when entertaining this holiday season.
The idea for these little quiches made with Whole Foods Spinach Artichoke Dip and cooked in Portabella mushroom caps actually came to me in a dream. Weird but true. I’d seen quiches cooked in mushroom caps at another event and thought it such a fantastic idea for a healthy, gluten-free blogger such as myself. And since I’ve been eyeing many of the goodies at my brand-spankin’ new Whole Foods store, it somehow entered my sub-conscious to use their prepared dips as the mix-in for the quiches. I have to say, it worked rather brilliantly. Apparently I not only dream about food all day, I dream about it at night too.
These individual quiches are perfect for a holiday brunch or cut into quarters as an appetizer. You could also use crimini mushroom caps and make them into little bite-sized quiches. And feel free to play with the filling. The Caramelized Onion Dip from Whole Foods would make an excellent filling as well.
Check out all the great holiday ideas from the Whole Foods Market Holiday Guide. They even have online ordering to make your life that much easier! And be sure to check out the other great Buy Some, Make Some recipes on the Kitchen PLAY site to get great ideas for holiday entertaining.
Also join us for a Holiday Twitter Party on December 10th at 7pm EDT. You could win one of 10 Whole Foods Gift Cards valued at $50 each! Register here and use the hashtag #wfmholiday. https://kpwfmholiday2.
Spinach Artichoke Portabella Quiches – Low Carb and Gluten-Free
Ingredients
- 2 tablespoon extra virgin olive oil
- 6 Portabella mushrooms wiped clean, stems and gills removed (try to choose deep caps to hold the filling better)
- 1 container Whole Foods Spinach Artichoke Dip room temperature
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.
- Place mushrooms cap-side down and bake 15 minutes.
- While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.
- Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.
- Bake 20 minutes, or until filling is set and slightly puffed.
- Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.
- Remove and serve hot.
Notes
Disclosure: This post is sponsored by Kitchen PLAY and Whole Foods Market. As always, all opinions, thoughts, recipes, ideas, random tangents and incoherent ramblings are my own.
Nemours says
These sound great! Are they freezable? (cooking for one)
Carolyn says
I think they’d probably be okay frozen and then reheated.
Ashley says
Made this with baby portabellos as an appetizer. Was a big hit. I just had to dab the caps with a paper towel after pre-baking & before adding the filling to remove juice that had filled the caps.
Linda Kay says
Great idea!
unter der Laterne says
I used the artichoke-spinach-jalapeno dip from Costco for the filling! Fabulous!
Linda Ksy says
Interesting…I almost bought that one. How many ounces do you use? Costco containers are huge.
Tarryn says
Just made these tonight…absolutely delicious! Whole Foods didn’t have any of their Spinach Artichoke Dip, so I used just Spinach Dip, with tasty results!
Shaina says
Oh, these are divine. I can’t wait to try them!
Susan says
I read somewhere (so this is not an original idea) that you can use portabella mushrooms as a substitute for English muffins for eggs Benedict. This is another brilliant use for them!
Misty says
Wow, I often make a sausage mushroom quiche without the crust. I have never considered using the mushroom as a base. What a fantastic idea! You have opened up endless possibilities. So glad I have found your blog!
Carolyn says
Thanks, Misty!
Alison @ Ingredients, Inc. says
great appetizer idea
Sommer @ ASpicyPerspective says
What a great idea! Love it! 🙂
Lora @cakeduchess says
I am super excited there’s a WFM opening very soon a little bit closer to us-yay! This is lovely for a meatless Monday night. I love to make quiches…now I’m inspired by you to make it inside of a portabella mushroom-delicious!
Carolyn says
You’re right, it’s perfect for meatless monday! 🙂
Emma says
Oooo, this is the perfect thing to make for an upcoming brunch! There’s no Whole Foods where I live, though. Can you tell me approximately how much dip is in a container?
Carolyn says
I can, because I have another in my fridge! Says it’s 8 ounces. That’s like a brick of cream cheese, for reference.
Emma says
Thanks Carolyn! Am making these tomorrow. So excited!!
Emma says
I made these as planned and they were delicious!! Unfortunately when I pre-baked the caps, they totally spread out and were not bowl-shaped anymore… but I improvised and popped them into greased ramekins and then filled them. They turned out just fine that way too!
Carolyn says
Smart move! That is weird, though. Both times I made this, my mushroom caps stayed in their basic shape. They did shrink a tiny bit.
Mushrooms Canada says
This is an ingenious idea! Such a wonderful taste profile to this dish. Thanks for sharing…
-Shannon
JulieD says
I love these soooo much! You combined two of my favorite things, portabellas and spin artichoke dip!
Dorothy @ Crazy for Crust says
These are gorgeous – and OMG I’d eat the whole pan. Mushrooms + quiche? Amazing.
Jeanette | Jeanette's Healthy Living says
What a fun idea Carolyn. Whole Foods has some great products for quick and easy meals. I hear you on keeping things simple during the holidays. I tend to over do and have to remind myself that it’s not all about the food (hard to do when you’re a foodie ;)). Hope you’re doing well.
Regan @ The Healthy Aperture Blog says
What a cool idea. I never thought about using dip as the base for quiche. Love it.
Carolyn says
Thanks Regan! They are pretty great…I saw it done at a winery tour in Seattle and could hardly wait to try it myself!
Kim - Liv Life says
Oh my goodness!! I love that you made it in the mushroom…
My husband has recently taken a more vegetarian turn, I’m printing this recipe for him!
Carolyn says
Hi Kim! So perfect for vegetarians!
Jan says
These look great, but I would have to make the spinach artichoke dip myself since the closest Whole Foods to me is hundreds of miles away I don’t think that would be a big problem though since I love spinach artichoke dip 🙂
Carolyn says
They’d be good with homemade dip, of course!
Arthur in the Garden! says
Yummy!
Kalyn says
LOVE this idea!