Print

Spinach-Artichoke Stuffed Portobellos: 4 Perfect Bites

Spinach-Artichoke Stuffed Portobellos
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious Spinach-Artichoke Stuffed Portobellos, a hearty and satisfying vegetarian dish perfect for any meal. These mushrooms are baked to perfection and filled with a creamy, flavorful spinach and artichoke mixture.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed
  • 1 tbsp olive oil
  • 1 cup fresh spinach, chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/4 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp mayonnaise
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wipe the portobello mushrooms clean with a damp cloth.
  3. Brush the outside of the mushrooms with olive oil and place them gill-side up on a baking sheet.
  4. In a medium bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and minced garlic.
  5. Season the mixture with salt and pepper to your liking.
  6. Mix well until all ingredients are evenly incorporated.
  7. Spoon the spinach and artichoke mixture generously into each portobello mushroom cap.
  8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden.
  9. Serve hot and enjoy your delicious stuffed mushrooms!

Notes

  • For an extra kick, add a pinch of red pepper flakes to the filling.
  • You can substitute Greek yogurt for mayonnaise for a lighter version.
  • Freshly grated Parmesan cheese will provide the best flavor.
  • If you don’t have fresh spinach, you can use frozen spinach, thawed and squeezed dry.

Nutrition

Find it online: https://savorandpin.com/spinach-artichoke-stuffed-portobellos/