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; 1/2 cup shredded mozzarella cheese; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Comfort Food

I absolutely love making Spinach Artichoke Stuffed Portobellos because they are not only delicious but also a delightful way to incorporate vegetables into my meals. The meaty texture of the portobello mushrooms pairs perfectly with the creamy spinach and artichoke filling. I discovered that roasting the mushrooms first really enhances their flavor and creates a tender bite that complements the stuffing beautifully. This dish is perfect for entertaining, and every time I serve it, I receive compliments and requests for the recipe.

Created by

Jenna Rowland

Last updated on 2026-01-10T01:10:16.009Z

When I first experimented with Spinach Artichoke Stuffed Portobellos, I was pleasantly surprised by how well the flavors melded together. The rich, creamy filling is offset by the earthy mushrooms, and the result is simply irresistible. I found that adding a hint of garlic and a squeeze of lemon juice really brightens the dish, making each bite pop with flavor.

Over the years, I've perfected this recipe, and one tip I always share is to allow the stuffed mushrooms to rest for a few minutes after baking. This helps the filling set slightly, ensuring a perfect scoop every time!

        Why You'll Love This Recipe
        Rich and creamy filling bursting with flavor
A beautiful presentation that's perfect for gatherings
Easy to customize with your favorite ingredients

      

Choosing Your Mushrooms

When making Spinach Artichoke Stuffed Portobellos, the choice of mushrooms is essential. I recommend selecting large, firm portobellos to ensure that they can hold the filling generously. Look for mushrooms with a deep, dark color and no signs of moisture or blemishes. This not only affects the flavor but also the texture, as fresh mushrooms will provide a sturdy base for the stuffed filling.

I've found that smaller portobello caps might not hold enough filling, so opting for larger varieties is key. If you want to experiment, baby portobello or cremini mushrooms can also work, but you'll have to adjust cooking times and reduce the filling amount accordingly, so each mushroom is adequately stuffed.

Perfecting Your Filling

The filling for these stuffed mushrooms is what truly shines in the dish. Using fresh spinach instead of frozen not only provides better texture but also enhances the flavor profile, as fresh spinach has a mild, bright taste that really pairs well with the creamy elements. Be sure to carefully chop the spinach into small pieces to evenly distribute its flavor throughout the filling.

For added depth, consider roasting the artichoke hearts in a bit of olive oil before adding them to the mixture. This step brings out their natural sweetness and adds a slight caramelization that elevates the overall taste. Additionally, if you prefer a touch of heat, a sprinkle of red pepper flakes can add a delightful kick to the creamy filling.

Ingredients

For the 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
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
Olive oil for drizzling

Instructions

Prepare the Portobello Mushrooms

Preheat the oven to 375°F (190°C). Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out the gills using a spoon.

Prepare the Filling

In a medium bowl, mix together the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, lemon juice, salt, and pepper until well combined.

Stuff the Mushrooms

Place the portobello mushrooms cap-side up on a baking sheet. Generously fill each mushroom with the spinach artichoke filling.

Bake

Drizzle a little olive oil over the stuffed mushrooms and bake in the preheated oven for 25 minutes, or until the mushrooms are tender and the filling is heated through.

Serve

Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional Parmesan cheese if desired.

Pro Tips

For added flavor, try sprinkling some red pepper flakes over the top before baking or adding your favorite herbs to the filling.

Storage and Make-Ahead Tips

These stuffed portobellos can be made ahead of time, making them a great option for entertaining. You can prepare the filling a day in advance and store it in the refrigerator, allowing the flavors to meld together. Just remember to stuff the mushrooms right before baking to avoid sogginess, as mushrooms can release moisture over time.

If you're looking to store leftovers, simply place them in an airtight container in the fridge for up to three days. To reheat, place them back in the oven at 350°F (175°C) for about 10 minutes until they're warmed through, allowing the filling to regain creaminess without overcooking the mushrooms.

Serving Suggestions

I love serving Spinach Artichoke Stuffed Portobellos with a side salad for a complete meal. A light, citrusy vinaigrette can complement the richness of the stuffing beautifully. You could also serve them alongside grilled vegetables to enhance the low-carb aspect of this dish while adding color and texture.

Another fun serving idea is to use these stuffed mushrooms as appetizers. Slice them into bite-sized pieces and serve with toothpicks. This makes them easy to eat and a hit at parties. For more flair, add a sprinkle of fresh herbs like parsley or chives just before serving to bring a fresh element to the plate.

Questions About Recipes

→ Can I use frozen spinach?

Yes! Just make sure to thaw and drain it well before adding it to the filling.

→ What can I substitute for cream cheese?

You can use Greek yogurt or ricotta cheese for a lighter alternative.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make these ahead of time?

Absolutely! You can prepare the stuffed mushrooms and refrigerate them before baking. Just add a few extra minutes to the baking time.