Spinach & Artichoke-Stuffed Portobello Mushrooms

Name: Spinach & Artichoke-Stuffed Portobello Mushrooms
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder, divided; ½ teaspoon ground pepper, divided; ⅛ teaspoon salt, divided; 4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip); 1 (5 ounce) package baby spinach, roughly chopped; 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped; 2 ounces reduced-fat cream cheese, softened; ¼ cup grated Parmesan cheese, plus more for garnish

6 Ratings
6 Reviews

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Carolyn Casner

Source: EatingWell.com, January 2020

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Read the full recipe after the video.

Recipe Summary test

active:

30 mins

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
½ teaspoon ground pepper, divided
⅛ teaspoon salt, divided
4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
1 (5 ounce) package baby spinach, roughly chopped
1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
2 ounces reduced-fat cream cheese, softened
¼ cup grated Parmesan cheese, plus more for garnish

Directions

Step 1
Preheat oven to 400 degrees F.

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Step 2
Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Step 3
Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

Tips

Tip: To prepare mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase mushroom caps rather than whole mushrooms.

Nutrition Facts

Serving Size: 1 mushroom

Per Serving:

175 calories; protein 7.8g; carbohydrates 14.2g; dietary fiber 4.4g; sugars 3.3g; fat 10.7g; saturated fat 3.1g; cholesterol 11.9mg; vitamin a iu 2639.2IU; vitamin c 17.9mg; folate 31.2mcg; calcium 102mg; iron 1.6mg; magnesium 39.8mg; potassium 418.3mg; sodium 491mg; thiamin 0.1mg.

Exchanges:

2 fat, 1 vegetable, 1/2 high-fat protein

6 Ratings

5 star values: 4
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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Newest Oldest

angiekk

05/22/2021

Honestly if I could give 10 stars i would! Of course i am a hug mushroom lover so this couldn’t have gone wring but mwah chefs kiss. I should probably mention i skipped the artichoke and instead diced the mushroom stem and some yellow pepper and added them to the mix

Caroline C

04/24/2021

I discovered this recipe during covid and made it more times then I can count. It’s a go to for me and always delicious!

Joy Marie Grinnell-Mccoy

12/31/2020

I think these where wonderful! Will definitely make these again would recommend!

karenfar

11/14/2020

I bought really nice fresh and firm mushrooms but the first round in the oven caused the mushrooms to flatten out, so maybe 5 minutes or maybe 400 degrees is too hot. I used frozen spinach and squeezed out the liquid. Good, easy and company worthy.

thecooper3

01/19/2020

Very easy and delicious! Tasted like spinach and artichoke dip!!!

MeganOS

01/06/2020

I love this combo of flavors and textures -- it's a great vegetarian dinner!

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Spinach & Artichoke-Stuffed Portobello Mushrooms

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Spinach & Artichoke-Stuffed Portobello Mushrooms

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Spinach & Artichoke-Stuffed Portobello Mushrooms

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Spinach & Artichoke-Stuffed Portobello Mushrooms