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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.


  • 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


  • 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.


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


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Reviews (13 reviews)

  • BeginnerCookLisa | 07/12/2020

    Was very nice and everyone liked it but I'd put an extra 1/2 tsp thyme in next time.

  • 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!

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