Spinach Artichoke Stuffed Portobellos

Name: Spinach Artichoke Stuffed Portobellos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms; 1 cup fresh spinach, chopped; 1 cup artichoke hearts, drained and chopped; 1 cup cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/4 cup sour cream; 2 cloves garlic, minced; 1 teaspoon lemon juice; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Comfort Food

I absolutely love making Spinach Artichoke Stuffed Portobellos for gatherings or a cozy night in. The hearty portobello mushrooms make for a perfect vessel for the rich and creamy filling. Each bite is a delightful combination of flavors, and I often find myself sneaking a few before they even make it to the table! The roasted mushrooms introduce a savory depth, while the spinach and artichokes bring a vibrant freshness. It’s a simple recipe that always impresses friends and family alike, and I can’t wait to share it with you!

Created by

Imogen Price

Last updated on 2026-01-07T10:13:10.894Z

When I first experimented with stuffing portobello mushrooms, I was amazed at how they could hold up to such a rich filling. The combination of spinach, artichoke, and cream really enhances the umami flavor of the mushrooms. It’s a dish that not only looks great but tastes even better!

I also learned that pre-roasting the mushrooms for just a few minutes helps them retain their shape and allows the filling to meld perfectly. Don’t skip this step! Trust me, your taste buds will thank you.

        Why You'll Love This Recipe
        Hearty portobello mushrooms filled with a creamy, savory mixture
A delightful blend of spinach and artichokes creates a fresh flavor
Perfect for parties, appetizers, or a comforting meal

      

Understanding the Ingredients

The choice of portobello mushrooms is essential for this recipe. Their large size and meaty texture not only provide a robust base for the filling but also enhance the overall flavor. Look for mushrooms that are firm and have a darker color, which indicates they are fresh. Cleaning them with a damp cloth instead of washing them under water prevents them from becoming soggy, ensuring a perfect texture post-bake.

Cream cheese is the cornerstone of the stuffing, providing a creamy base that binds the spinach and artichokes together. It's essential to use softened cream cheese for easier mixing. If you're looking for a dairy-free alternative, consider using vegan cream cheese or a blended tofu mixture as a substitute, which will still yield a creamy texture while maintaining the flavors of the dish.

Baking and Texture Tips

When baking the stuffed portobellos, monitor them closely after the 20-minute mark. The mushrooms should be tender, and the filling should be bubbling and turning golden brown. If during baking you notice the filling isn't browning sufficiently, you can switch your oven to broil for the last 2-3 minutes. Just be sure to watch them closely to prevent burning, as the filling can go from golden to charred quickly under high heat.

Allowing the mushrooms to cool for a few minutes after baking is crucial. This resting period helps the filling set slightly, making each portobello easier to serve and enjoy. When plated, consider garnishing with additional grated Parmesan or fresh herbs like parsley or basil to enhance not only the taste but also the visual appeal of your dish.

Ingredients

Ingredients for Spinach Artichoke Stuffed Portobellos

4 large portobello mushrooms
1 cup fresh spinach, chopped
1 cup artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup sour cream
2 cloves garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste
Olive oil for drizzling

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Mushrooms

Gently clean the portobello mushrooms with a damp cloth and remove the stems. Drizzle them with olive oil and season with salt and pepper. Place them gill side up on a baking sheet.

Make the Filling

In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, sour cream, minced garlic, and lemon juice. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste.

Stuff the Mushrooms

Generously fill each portobello cap with the spinach artichoke mixture.

Bake

Bake in the preheated oven for about 25 minutes, or until the mushrooms are tender and the filling is golden brown.

Serve

Remove from the oven, let cool for a few minutes, and serve warm.

Pro Tips

For an extra crispy topping, consider sprinkling a bit of breadcrumbs or more cheese on top before baking.

Make-Ahead and Storage

These Spinach Artichoke Stuffed Portobellos make a fantastic make-ahead appetizer. You can prepare the mushrooms and filling separately, and they can be stored in the refrigerator for up to a day before baking. Just be sure to stuff the mushrooms shortly before baking to retain their moisture and flavor.

If you have leftovers (though that’s rare!), they can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave briefly, though this may affect the texture.

Serving Suggestions

These stuffed portobellos can be served as a delightful appetizer or a satisfying main dish. Pair them with a side salad or some crusty bread to soak up the creamy filling. For a fancier presentation, you can plate with a drizzle of balsamic reduction or a light vinaigrette that complements the richness of the stuffed mushrooms.

For a vegetarian feast, consider serving these alongside other stuffed vegetables or a charcuterie board featuring cheeses, olives, and seasonal fruits. This combination not only enhances the meal but also creates an inviting atmosphere perfect for entertaining guests or family gatherings.

Questions About Recipes

→ Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms up to a day in advance. Just bake them when you’re ready to serve.

→ What can I serve with Spinach Artichoke Stuffed Portobellos?

These stuffed mushrooms pair wonderfully with a side salad or can be served as appetizers with toothpicks!

→ Can I use frozen spinach and artichokes?

Absolutely! Just be sure to thaw and drain the frozen vegetables thoroughly before adding them to the mixture.

→ Are there any substitutions for cream cheese?

You can substitute cream cheese with a dairy-free alternative or ricotta cheese for a lighter version.