Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Scott Phillips

Servings: 4

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

Ingredients

  • 3 Tbs. olive oil 
  • 3 medium cloves garlic, minced (1 Tbs.) 
  • 4 medium portabello mushrooms, stemmed, gills removed
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. cream cheese, softened
  • 3 Tbs. mayonnaise  
  • 1-1/2 tsp. fresh thyme
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry 
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped 
  • 1/2 cup fresh breadcrumbs or panko  
  • 1/3 cup finely grated Parmigiano-Reggiano 

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 40
      Sodium (mg): 650
      Carbohydrates (g): 17
      Fiber (g): 6
      Protein (g): 11

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 
  • Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp.  thyme with the breadcrumbs and cheese. 
  • Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.

Looking for a side dish to go with? Try this Roasted Rosemary Butternut Squash.

Tip

If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Reviews

Rate or Review

Reviews

  • AntsyAndrea | 02/16/2016

    Disappointed with this recipe. Love all of the ingredients but the flavor of the garlic messed with the delicate flavors of the spinach, cream cheese, and artichokes. I'll make this again because I've had the spinach, cream cheese, and artichoke dip before and I love it...but I will not include the garlic in the next batch.

  • brava313 | 03/22/2014

    The bread crumbs make a nice, crunchy contrast to the creamy filling, but the spinach is tough and chewy.

  • Kohola | 11/11/2013

    DELICIOUS! Made this on it's own for Meatless Monday. Had some pickled beets on the side.Will definitely be on my vegetarian rotation...but will also make alongside a nice filet mignon too!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks