Stuffed Portobello Mushrooms with Spinach & Artichoke
Portobello mushrooms are renowned for their meaty caps and deep umami flavor, making them the perfect vessel for this delicious stuffing. Combined with earthy spinach and the salty brininess of artichokes, the result is a satisfying and well-balanced dish that can be enjoyed as an appetizer or a side.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
30
mins
Total Time:
40
mins
Ingredients
-
4
large Portobello mushrooms
-
6
oz
(170 g) fresh baby spinach
(chopped)
-
2
tbsp
(30ml) olive oil
-
2
cloves garlic
(minced)
-
1
(14-ounce/396 g) can artichoke hearts
(drained and chopped)
-
1/2
cup
(4 oz/113 g) cream cheese
(softened)
-
1/2
cup
(4 oz/113 g) shredded mozzarella cheese
(divided)
-
1/4
cup
(0.8 oz/22 g) grated Parmesan cheese
-
1/2
tsp
(0.8) garlic salt
Instructions
-
Preheat your oven to 375°F (190°C).
-
Clean the Portobello mushrooms and carefully remove the stems. Using a spoon, gently scrape out the gills to create more room for the stuffing.
-
Blanch the spinach leaves in a large pot of boiling water for a minute. Transfer the spinach to a bowl and squeeze out any excess liquid afterward. Stir in garlic, artichokes, cream cheese, 2 oz of mozzarella cheese, Parmesan cheese, and garlic salt. Mix well to combine.
-
Brush the mushrooms with olive oil. Put the Portobello mushrooms on a baking sheet and bake for about 10 minutes.
-
Divide the filling evenly among the mushrooms, pressing it down gently. Sprinkle the remaining mozzarella cheese over the stuffed mushrooms.
-
Place the baking sheet in the preheated oven and bake for about 15-18 minutes or until the mushrooms are tender, and the cheese is melted and bubbly. Remove the stuffed mushrooms from the oven and let them cool slightly.