Spinach Artichoke Stuffed Portobello Mushrooms


Culinary Explorer
Hey everyone! 👋 Today, I'm thrilled to share one of my favorite recipes: Spinach Artichoke Stuffed Portobello Mushrooms. 🍄 These mushrooms are packed with flavor and goodness, making them a delicious and satisfying meal or appetizer. Trust me, once you try these, you'll be hooked! 🌿

Spinach Artichoke Stuffed Portob (1).jpg


  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon garlic powder, divided

  • ½ teaspoon ground pepper, divided

  • ⅛ teaspoon salt, divided

  • 4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)

  • 1 (5 ounce) package baby spinach, roughly chopped

  • 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped

  • 2 ounces reduced-fat cream cheese, softened

  • ¼ cup grated Parmesan cheese, plus more for garnish


  1. Preheat oven to 400 degrees F.

  2. Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

  3. Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.