Portabello Mushrooms w/Spinach-Artichoke dip

WVU-Egg

My Mother-in-law, a Vegetarian, wanted me to cook her something on the egg. I had only cooked meat to this point which she won't even look at.[p]So I took some huge portabello mushrooms and shelled them out. Then I put in some spinach artichoke dip that I fixed. Then a huge slice of tomato then topped them off in the last few minutes with a huge THICK slice of mozzarella cheese. [p]Before putthem on the pizza stone I had brushed them with basil olive oil and then again, 1/2 way through.[p]I also had thrown in some wine barrel chips and these shrooms came out PERFECT. Mother-in-law wants me to fix them again for her! Not sure if that's a good thing or bad thing.[p]No pictures.......but will take some next time I fix them.

QBabe

WVU_Egg,[p]Direct or indirect? Time and temp? Recipe for artichoke dip? [p]Inquiring minds want to know! Sounds fantastic...[p]Tonia
:~)

WVU-Egg

QBabe,[p]Here is the recipe for the artichoke dip....Used the oven to fix this. I've added bacon to this before when the Mother-In-Law hasn't been here. It's an easy dip that is awesome. I'm going to try it once in the egg and see how the dip comes out being in the egg.[p]INGREDIENTS:
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise [p]

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[p]DIRECTIONS:
Preheat oven to 400 degrees F
Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. [p]
Once slightly cooled down I scooped this into the mushrooms with a thick sliced tomato on top. I cooked indirect with a pizza stone at a temp of 275. They were taking a little longer than I had expeced so I bumped up the temp to about 350 and that seemed to work better.[p]What I didn't know is if I should have maybe skipped the pizza stone since I had the plate setter, inverted, in there. I was thinking maybe that is what took me a little longer to cook. Any thoughts from those who have done big mushroom caps before?[p]But they took about 20 minutes or so to become tender.

QBabe

WVU_Egg,[p]Thanks a bunch! Sounds great...[p]Tonia
:~)