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Cheesy Spinach and Artichoke Stuffed Portobello Mushrooms

A creamy, cheesy spinach and artichoke filling baked inside hearty portobello mushroom caps—perfect as a side dish or a vegetarian main!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4
Calories 326 kcal

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon for scooping and filling
  • Aluminum foil or parchment paper

Ingredients
  

  • 4 large portobello mushroom caps stems removed
  • 2 tablespoons olive oil
  • 1/2 cup cream cheese softened
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese plus extra for topping
  • 1/2 cup cooked spinach squeezed dry
  • 1/2 cup canned or jarred artichoke hearts chopped
  • 1 clove garlic minced
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
  • Brush the mushroom caps with olive oil on both sides. Arrange them on the baking sheet with the hollow side facing up.
  • In a mixing bowl, combine cream cheese, Parmesan cheese, mozzarella, spinach, artichoke hearts, garlic, onion powder, salt, and pepper. Mix until creamy and well-combined.
  • Spoon the mixture evenly into the mushroom caps, spreading it to fill the hollow.
  • Sprinkle extra shredded mozzarella over the top of each mushroom.
  • Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
  • Serve warm, garnished with fresh parsley if desired.

Notes

  • For a vegan option, use plant-based cream cheese and shredded cheese.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Serve over a bed of arugula for an elegant presentation.
Keyword baked mushrooms, easy side dish, spinach artichoke recipe, Stuffed mushrooms, vegetarian dinner
Nutrition Information Disclaimer

Nutritional information shared on this website is an estimate and may vary based on the exact ingredients or brands used, as well as portion sizes. These estimates are provided as a courtesy and should not replace the advice of a licensed dietitian or healthcare professional. For accurate nutrition details, I recommend calculating values based on the specific products and tools you use.

Medical Disclaimer

I am not a licensed medical professional, and the content shared on NanaGrams TidBits is not intended as medical advice. Always consult with a healthcare provider for questions or concerns about your health, diet, or specific conditions. The information on this site is meant to inspire and inform, not replace professional advice.

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