Spinach Artichoke Stuffed Portobello Mushrooms

Spinach artichoke stuffed portobello mushrooms are a hearty, flavorful dish that combines creamy spinach artichoke dip with meaty mushroom caps. They’re rich, savory, and satisfying—perfect as a vegetarian main course or a standout side dish.

Why You’ll Love This Recipe

You’ll love this recipe because it’s comforting yet healthy, combining protein-rich Greek yogurt and Parmesan with nutrient-packed spinach and artichokes. The portobello mushrooms act as a built-in bowl, making the dish both elegant and easy to serve. It’s also versatile—ideal for weeknight dinners, holidays, or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large portobello mushrooms, stems removed
• 1 teaspoon oil (such as avocado oil)
• 1 medium onion, chopped (about 1 cup)
• 1 teaspoon garlic, minced
• 10 oz baby spinach (about 6 cups)
• 8 oz low-fat cream cheese (not non-fat)
• 3/4 cup plain Greek yogurt (2% recommended)
• 14 oz can quartered artichoke hearts, drained and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely shredded Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Directions

1. Preheat oven to 400°F (205°C).
2. Heat oil in a large skillet over medium-high heat. Add onion and sauté 5–6 minutes until softened and translucent.
3. Stir in garlic and cook for 1–2 minutes more.
4. Reduce heat and gradually add spinach, cooking until mostly wilted (about 2 minutes).
5. Remove skillet from heat. Stir in cream cheese, Greek yogurt, artichokes, salt, pepper, and 1/4 cup Parmesan until well combined.
6. Place mushroom caps, stem side up, in a baking dish. Stuff evenly with filling. Sprinkle remaining Parmesan on top.
7. Bake for 30 minutes, until cheese is golden and mushrooms are tender.
8. Garnish with parsley, if desired. Serve hot.

Servings and timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Add crushed red pepper flakes for a spicy kick.
• Swap Parmesan for mozzarella or Gruyère for a different cheese flavor.
• Mix in cooked quinoa or rice to make the filling more substantial.
• Use smaller portobellos to create appetizer-style stuffed mushrooms.
• Add sun-dried tomatoes for a Mediterranean twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. Freezing is not recommended, as the filling and mushrooms may release too much liquid.

FAQs

Can I make this recipe vegan?

Yes, substitute dairy-free cream cheese, yogurt, and Parmesan alternatives.

Do I need to remove the gills from the portobello mushrooms?

It’s optional, but removing them prevents the filling from becoming watery and gives more space.

Can I use frozen spinach?

Yes, thaw and drain it well before using to avoid excess liquid.

What should I serve with stuffed portobellos?

They pair well with a side salad, roasted vegetables, or crusty bread.

Can I prepare these ahead of time?

Yes, assemble the stuffed mushrooms up to a day in advance and bake when ready to serve.

How do I keep mushrooms from getting soggy?

Bake on a rimmed sheet or in a dish that allows moisture to evaporate, and don’t overcook.

Can I use baby bella mushrooms instead?

Yes, but you’ll need to reduce the baking time since they’re smaller.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I add protein to the filling?

Yes, mix in cooked chicken, turkey, or crumbled bacon.

Can I grill these instead of baking?

Yes, grill over medium heat (indirect) until mushrooms are tender and filling is hot, about 20–25 minutes.

Conclusion

Spinach artichoke stuffed portobello mushrooms are a flavorful, creamy, and hearty dish that’s easy to prepare yet elegant enough for entertaining. With their savory filling and golden Parmesan topping, they’re guaranteed to impress at the table. Whether served as a main dish or side, this recipe is a delicious way to enjoy classic spinach artichoke flavors.

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