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–+ servings
Stuffed mushrooms on a parchment paper.

Spinach Artichoke Stuffed Mushrooms

These stuffed mushrooms are made with portobello mushrooms and stuffed with spinach artichoke dip. Ready in less than 30 minutes.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 33
Carbs 10
Protein 9
Yield 4

Ingredients

  • 4 large portobello mushrooms stem removed
  • 1.5 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

Filling

  • ¼ large yellow onion
  • 2 cloves garlic minced
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 cup chopped canned artichoke
  • 1 cup fresh spinach packed
  • 2 oz. cream cheese softened
  • ½ cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 400ºF and set a wire rack on a baking sheet. Place the mushrooms open-side up on the wire rack. Drizzle the mushrooms with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the mushrooms.
    Hallowed out mushrooms on a baking sheet.
  • Place the mushrooms into the oven and bake them for 12-15 minutes or until they begin to soften and release moisture.
  • Remove the mushrooms from the oven and let them rest while you prepare the filling.
  • Heat a large skillet over medium/high heat and add olive oil to the skillet. When the olive oil is fragrant add the onion to the skillet with a pinch of salt and sauté the onion for 2-3 minutes. Add the garlic and sauté for an additional minute.
    Sauteed onions in a skillet.
  • Add the artichoke to the skillet and season with salt and pepper. Toss all the ingredients together and sauté for 1-2 minutes.
    Artichokes in a skillet.
  • Turn the heat to medium heat and add the fresh spinach to the skillet and toss. Let the spinach cook down and wilt for about 1-2 more minutes.
    Spinach and artichoke in a skillet.
  • Next, add the cream cheese to the skillet and use a spatula to stir all of the ingredients together until the cream cheese melts and the whole mixture becomes thick and creamy.
    Spinach artichoke dip in a skillet.
  • Add about ¼ cup of the spinach artichoke mixture to the well of each portobello mushroom. The mixture should be a mound of filling. If your mushrooms don’t have a well in the middle, that’s okay! You can still scoop the filling on top of the mushroom.
    Mushrooms with spinach and artichoke in the middle.
  • Turn the heat on the oven to broil.
  • Sprinkle mozzarella cheese over the top of each mushroom and place the mushroom snack into the oven for 2-3 minutes or until the cheese has melted and begins to brown. Check your mushrooms after 1 minute as each oven is different.
    Stuffed mushrooms topped with mozzarella.
  • Remove the mushrooms from the oven and enjoy.
    Stuffed mushrooms with broiled mozzarella on top.

Tips & Notes

  • Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
  • Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.

Nutrition Facts

Calories: 352kcal | Carbohydrates: 10g | Protein: 9g | Fat: 33g | Fiber: 4g | Sugar: 4g