Looking for a delicious, low-carb dinner option that’s packed with flavor? These Spinach Artichoke Stuffed Portobellos are exactly what you need. I’ve combined two beloved favorites – creamy spinach artichoke dip and meaty portobello mushrooms – to create a dish that’s both satisfying and nutritious. Whether you’re following a keto diet or simply love good food, these stuffed mushrooms will become your new go-to recipe.
Ingredients
- 4 large portobello mushroom caps
- 8 oz cream cheese, softened
- 1 (10 oz) package frozen spinach, thawed and well-drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese, plus extra for topping
- 3 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills using a spoon. Brush both sides with olive oil.
- In a medium bowl, combine the softened cream cheese, drained spinach, chopped artichokes, Parmesan, mozzarella, minced garlic, mayonnaise, salt, and pepper. Mix until well combined.
- Place the mushroom caps gill-side up on the prepared baking sheet. Fill each cap generously with the spinach-artichoke mixture.
- Sprinkle additional mozzarella cheese on top of each stuffed mushroom.
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4
Recipe Notes
- Make sure to thoroughly drain the spinach to prevent your filling from becoming watery. I recommend squeezing it in a clean kitchen towel.
- You can prepare the filling up to 24 hours in advance and store it in the refrigerator.
- For extra flavor, marinate the mushroom caps in balsamic vinegar for 10 minutes before stuffing.
- If you prefer a lighter version, use light cream cheese and reduced-fat mayonnaise.
- These stuffed portobellos reheat well in the microwave or oven, making them perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a crispy top, broil for the final 2-3 minutes, watching carefully to prevent burning.
Spinach Artichoke Stuffed Portobellos
Looking for a delicious, low-carb dinner option that's packed with flavor? These Spinach Artichoke Stuffed Portobellos are exactly what you need. I've combined two beloved favorites – creamy spinach artichoke dip and meaty portobello mushrooms – to create a dish that's both satisfying and nutritious. Whether you're following a keto diet or simply love good food, these stuffed mushrooms will become your new go-to recipe.
Ingredients
- 4 large portobello mushroom caps
- 8 oz cream cheese softened
- 1 10 oz package frozen spinach, thawed and well-drained
- 1 14 oz can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese plus extra for topping
- 3 cloves garlic minced
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills using a spoon. Brush both sides with olive oil.
- In a medium bowl, combine the softened cream cheese, drained spinach, chopped artichokes, Parmesan, mozzarella, minced garlic, mayonnaise, salt, and pepper. Mix until well combined.
- Place the mushroom caps gill-side up on the prepared baking sheet. Fill each cap generously with the spinach-artichoke mixture.
- Sprinkle additional mozzarella cheese on top of each stuffed mushroom.
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden brown and bubbly.
