Stuffed Portobello Mushrooms with Spinach & Artichoke

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

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.

Ingredients

0/9 Ingredients
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Instructions

0/6 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.

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