When I first tried spinach-artichoke dip, I wasn’t a huge fan. I think I just wasn’t a big fan of artichokes. But thankfully, tastes change every 7 years or so and I have since come to learn that even if I don’t love the dip, I love the spinach-artichoke combo whether it be on pasta or pizza, and even on mushrooms! This recipe has been circulating a lot of blogs lately, and it caught my eye every time. When I finally saw portobellos were on sale, I knew what I wanted to do with them! And thankfully, I had everything on hand already once I got the mushrooms. This is a very simple recipe, and there is something elegant seeming about stuffed portobellos. You can dress them up or dress them down, as needed. We even had stuffed portobellos at our wedding, and they were so good! I actually preferred that over the steak I requested, they were that good! But the point is, these spinach-artichoke stuffed portobello mushrooms are awesome and you should definitely make them soon!!Spinach-Artichoke Stuffed Portobello Mushrooms
Yield: 4 servings
3 tablespoons olive oil, divided
4 garlic cloves, minced and divided
4 medium portabello mushrooms, stems and gills removed
4 ounces cream cheese, softened
3 tablespoons sour cream
2 teaspoons fresh thyme, divided
Pinch of red pepper flakes
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (13.75 ounce) can artichoke hearts, drained and chopped
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese
Preheat the oven to 450 degrees F.
In a small bowl, combine 2 tablespoons olive oil and 2 cloves minced garlic. Brush the insides of the mushroom caps with the mixture and season with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 8 to 10 minutes. Use a paper towel to blot up and accumulated moisture in the mushroom caps.
Meanwhile, combine the cream cheese, sour cream, and 1 teaspoon thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.
In another medium bowl, combine the Panko, Parmesan cheese, 2 cloves minced garlic, 1 tablespoon olive oil, and 1 teaspoon thyme.
Spoon the artichoke mixture evenly into the mushroom caps and sprinkle generously with the breadcrumb mixture. Bake 10 to 12 minutes, until the crumbs are golden-brown and the filling is hot. Serve immediately.
Source: Slightly adapted from Pink Parsley
This is a yummy looking dish that I could make be my entire meal. Love mushrooms and all the goodies you put on top.
I love artichokes, mushrooms and spinach so these would be right up my alley.
They sound delicious.
Thank you for stopping by my blog.:-)
Jill | Dulce Dough said:
Yummy! These look so good! Love the way these are filled/topped!
I do love the dip version, so this sounds great in portobellos.
fati's recipes said:
These look delicious! 😀
What a lovely recipe, worthy of a wedding, that’s for sure. I have a recipe for stuffed mushrooms, but yours looks way better… I’ll have to give it a try 🙂
I agree that spinach and artichokes make a good pairing. Using them to stuff portobello caps is a great idea and sounds delicious.
love mushrooms period much less with all this goodness stuffed inside! Yum
The Hook said:
I HATE spinach, but I’d try these!
Geni - Sweet and Crumby said:
I can’t wait to make these for my book club! They’ll go crazy for these delicious little things! 🙂
What a tasty idea. Looks good, Stefanie!
Looking at these brought a tear to my eye. My God, they’re gorgeous! I have to make these or claw my way to your house.
So glad I met you!
I love portobello, this recipe looks good
Jesica @ Pencil Kitchen said:
I’m not a big fan of artichokes myself… I shall give this a try because i love spinach and mushrooms 🙂
This is such a great recipe! I havne’t stuffed a portobello yet, but keep meaning to do so. This recipe may just tip me over the edge! :p
Thanks for the great looking recipe! It gets my cooking juices flowing! Lol.
Brilliant combo!!! Would have loved to have this as an appetizer at our Super Bowl party! x
I love portobellos – they’re so meaty, it’s almost like eating a steak! – Beautiful looking recipe… I bet the thyme was a delicious addition! Thanks for sharing 🙂