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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Spinach and Artichoke Stuffed Portabellos Cooking View

Every once in a while I’ll be flipping through a magazine or cookbook and a recipe will stop me dead in my tracks.  That’s what happened the moment I laid eyes on this recipe.  Roasted portabello mushroom caps topped with a spinach and artichoke filling.  Are you kidding me?!  There was no doubt in my mind that we would love this meal and of course, we did.  What I did not love, however, were the awful photos that resulted from my first attempt at this dish.  It was late, I was tired from work, and I had no time or energy to achieve decent lighting.  They did not do the meal justice in the slightest.  Thankfully this meal is so wonderful we were happy to enjoy it a second time in the same week in order to get some proper photos.

So, what’s not to love here?  We’ve got a hearty roasted portabello cap, a creamy spinach and artichoke filling, and a crisp topping of breadcrumbs and Parmesan.  Another plus is that you can have the whole thing on the table in under 30 minutes from start to finish.  I haven’t tried it yet, but I’m thinking the mayo in the filling could be easily substituted with Greek yogurt to lighten it up a bit.  Both times I’ve been able to stuff five large portabello caps with the filling mixture.  With three of us eating them for dinner, that makes two portions of excellent leftovers.  In fact, guess what I’m having for lunch today?


Spinach and Artichoke Stuffed Portabellos

Ingredients

  • 3 tbsp. olive oil, divided
  • 3 cloves garlic, minced, divided
  • 4-5 medium-large portabello mushrooms, wiped clean and stems removed
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. cream cheese, at room temperature (reduced fat is fine)
  • 3 tbsp. mayonnaise (reduced fat is fine)
  • 1½ tsp. minced fresh thyme leaves, divided
  • 9-10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, patted dry and coarsely chopped
  • ½ cup coarse breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
Cooking View

Directions

  • Preheat the oven to 450˚ F.  In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic.  Scrape the gills from the inside of the mushroom caps.  Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture.  Season with salt and pepper.  Bake for 10 minutes.

  • Meanwhile, mix the filling.  Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, and the spinach in a medium bowl.  Stir together until evenly blended.  Gently stir in the artichokes.  Season the mixture with salt and pepper to taste.  Spoon the filling mixture over the roasted mushroom caps.

  • In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme.  Stir with a fork to blend.  Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom.  Bake for 10 more minutes or until golden and warmed through.  Serve immediately.

Source

  • Jenn V

    Made these last night and they were delicious! I used 12 baby portabellos instead (my store didnt have the large ones) and a scoop made filling them super easy. I will be making these often! Thanks for sharing this awesome recipe!

  • Jenn V

    Made these last night and they were delicious! I used 12 baby portabellos instead (my store didnt have the large ones) and a scoop made filling them super easy. I will be making these often! Thanks for sharing this awesome recipe!

  • Stephanie

    Hey Annie :) I always experiment in the kitchen, and last night I experimented with portabello mushrooms in a variety of ways, one of them was your fabulous recipe for the stuffed portabellos. (Although my kitchen adventures can be hit or miss so we tend to have the delivery menus close at hand hehehe) But my attempts were a success and the stuffed mushrooms were the big hit, they were great! I used Panko bread crumbs which really added a nice crunchy texture to all that yummy warm goodness.

  • Stephanie

    Hey Annie :) I always experiment in the kitchen, and last night I experimented with portabello mushrooms in a variety of ways, one of them was your fabulous recipe for the stuffed portabellos. (Although my kitchen adventures can be hit or miss so we tend to have the delivery menus close at hand hehehe) But my attempts were a success and the stuffed mushrooms were the big hit, they were great! I used Panko bread crumbs which really added a nice crunchy texture to all that yummy warm goodness.

  • http://www.acouplecooks.com Sonja

    Yum, stuffed portabellos are one of our favorite things ever! We had the same problem with photos though when we made them a while back, and didn’t ever get around to retaking the photos. Your post was a good reminder – thanks! :)

  • http://www.acouplecooks.com Sonja

    Yum, stuffed portabellos are one of our favorite things ever! We had the same problem with photos though when we made them a while back, and didn’t ever get around to retaking the photos. Your post was a good reminder – thanks! :)

  • Jenny Boling

    Made these the other night and loved them! Thanks for the great recipe…I’ll be saving it! :)

  • Sac3002

    this was amazing! My 5 year old even ate it right up:)

  • Sac3002

    this was amazing! My 5 year old even ate it right up:)

  • Afoodieaffair

    These look great! I know what you mean about the photos. Happy Holidays!

  • Laura Fletcher

    We’re having these for our Christmas Eve dinner – can’t wait!

  • Ann Wilson

    Annie – I just made these for dinner! They were incredible :). I will definitely make them again in the near future. Thanks for creating such amazing recipes!

  • Julie

    Just made these. Crazy good!

  • Lauren Ochoa

    Made these for dinner and I ROCKED them! I even made my husband look at your picture on my iPad right next to his plate so he could see how much they looked like yours. Needless to say, while almost always tasty and delicious, my results don’t always look as beautiful as yours:-). I only had 3 portabellos to stuff so I filled a small baking dish with the leftover filling and topping and we dipped our baguette slices in it.

  • Anonymous

    That is awesome! I’m sure your food looks better than you think, but it is always nice to knock one out of the park :)

  • Heidi

    You think these would reheat okay for lunches or be a little soggy? I’m making them tonight and debating making 2 tonight for us saving half the filling and doing the other 2 tomorrow?

  • Heidi

    I read the whole thing through, including comments just to make sure you hadn’t mentioned leftovers… and you had. Sorry – you can disregard my comment. I am eating lunch and looking over my recipe for dinner in the 5 minutes I got both kids actually napping at the same time.

  • http://www.facebook.com/profile.php?id=100000421401477 Michelle Tiemann

    We cannot find frozen artichokes for anything in our area…any subs? thanks
    looks fantastic!

  • annieseats

    Canned artichokes work just fine.

  • Catrancher

    Looks like a great recipe. I’m having trouble with your “print friendly” button. It only prints the directions, but leaves out the ingredients. This is happening consistently.

  • annieseats

    It should be fixed now. Please let me know if you continue to have trouble.

  • http://buttoni.wordpress.com/ Buttoni

    These sound delicious! I’m having company for dinner Sunday and may use this recipe for my side dish. THANKS!