Spinach & Artichoke-Stuffed Portobello Mushrooms

This was easy to make and turned out great. I made exactly as recipe said. Loved it as did my husband. Will make again.

I probably should've put two and two together when I saw the only spice used is garlic - but these taste of just pure garlic to me. I'm not a garlic LOVER so I personally wouldn't make again, but my boyfriend scarfed his down and finished mine. Worth a try at the very least, and I do love the idea, so I might tinker around with it.

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

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!

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

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.

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

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