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!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
Spoon the spinach and artichoke filling evenly into the mushroom caps, mounding it slightly.
In a small bowl, combine the breadcrumbs and the remaining 1/2 cup of Parmesan cheese. Sprinkle this mixture evenly over the stuffed mushrooms.
Top each mushroom with the remaining shredded mozzarella cheese.
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.
Remove from the oven and allow to cool for 5 minutes before serving.
Serve warm as a main dish or appetizer and enjoy!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 24.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2045 mg | 157% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3050 mg | 65% | |
*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.
