Spinach and Artichoke Stuffed Portabellas

Elevate your appetizer game or enjoy a satisfying vegetarian main dish with these decadent Spinach and Artichoke Stuffed Portabellas. Juicy portabella mushroom caps serve as the perfect vessel for a rich, creamy filling made from sautéed fresh spinach, tangy artichoke hearts, and a luscious blend of cream cheese, Parmesan, and mozzarella. Enhanced with garlic and a touch of paprika, the filling is topped with a crunchy breadcrumb-Parmesan mixture and finished with golden, bubbly mozzarella for an irresistible finish. Ready in under 45 minutes, this recipe is a crowd-pleaser that's ideal for dinner parties or weeknight indulgence. Serve these savory stuffed mushrooms warm and watch them disappear!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large portabella mushroom caps
• 4 cups baby spinach, fresh
• 1 cup artichoke hearts, chopped
• 4 oz cream cheese, softened
• 1 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup breadcrumbs
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp paprika

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills using a spoon to create space for the filling.

Step 3

Brush the mushroom caps with 1 tablespoon of olive oil on both sides. Sprinkle with a pinch of salt and black pepper, then place them on the prepared baking sheet gill side up.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and stir in the chopped artichoke hearts.

Step 6

In a mixing bowl, combine the softened cream cheese, 1/2 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, cooked spinach and artichoke mixture, salt, black pepper, and paprika. Mix until well combined and creamy.

Step 7

Spoon the spinach and artichoke filling evenly into the mushroom caps, mounding it slightly.

Step 8

In a small bowl, combine the breadcrumbs and the remaining 1/2 cup of Parmesan cheese. Sprinkle this mixture evenly over the stuffed mushrooms.

Step 9

Top each mushroom with the remaining shredded mozzarella cheese.

Step 10

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden and bubbly.

Step 11

Remove from the oven and allow to cool for 5 minutes before serving.

Step 12

Serve warm as a main dish or appetizer and enjoy!

Nutrition Facts

Serving size	(1291.5g)

Amount per serving	% Daily Value*
Calories	1967.6

Total Fat 123.5g	0%
Saturated Fat 59.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 293.5mg	0%
Sodium 5712.1mg	0%
Total Carbohydrate 142.8g	0%
Dietary Fiber 25.2g	0%
Total Sugars 24.5g
Protein 98.8g	0%

Vitamin D 28.0IU	0%
Calcium 2045.3mg	0%
Iron 12.7mg	0%
Potassium 3050.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 19.0%

Carbs: 27.5%