Spinach Artichoke Stuffed Portobello Mushrooms

Elevate your appetizer game with these delicious Spinach Artichoke Stuffed Portobello Mushrooms. These hearty mushrooms are filled with a creamy spinach and artichoke mixture, topped with cheese, and baked to perfection. Perfect for a special occasion or a delightful dinner starter, they combine rich flavors with a satisfying texture.

Ingredients:

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 cup of drained and chopped canned or jarred artichoke hearts
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons breadcrumbs (optional for topping)

Instructions:

1. Prepare the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Clean the portobello mushrooms by wiping them with a damp cloth and remove the stems and gills.
   • Brush the mushrooms with olive oil on both sides and place them on a baking sheet.
2. Cook the Filling:
   • In a large skillet, heat the remaining olive oil over medium heat.
   • Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
   • Add the chopped artichoke hearts and cook for another 2 minutes.
3. Combine the Filling Ingredients:
   • Remove the skillet from the heat and stir in the softened cream cheese, grated Parmesan cheese, and shredded mozzarella cheese.
   • Mix until all ingredients are well combined and the cheese is melted.
   • Season with salt, pepper, and red pepper flakes (if using).
4. Stuff the Mushrooms:
   • Spoon the spinach artichoke mixture evenly into the prepared portobello mushrooms.
   • If using, sprinkle the breadcrumbs over the top for an added crunchy topping.
5. Bake:
   • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Serve:
   • Remove the mushrooms from the oven and let them cool slightly before serving.
   • Serve warm as an appetizer or a side dish.

Conclusion

Spinach and Artichoke-Stuffed Portobello Mushrooms offer a delightful blend of the robust taste of portobello mushrooms with a decadent, cheesy filling. Perfect for entertaining or a special family meal, these stuffed mushrooms are sure to wow your guests and elevate any occasion. Enjoy them at your next get-together or cozy dinner!