Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

With the big football game coming up I have been thinking about snacks a lot lately and dips have been getting almost all of the attention. As I reminisced about how great artichoke dip baked in bread is, I remembered wanting to try roasted portobello mushrooms stuffed with spinach and artichoke dip. I had made a portabella mushroom stuffed with a creamy chicken mixture a long time ago and I figured that the classic combination of spinach and mushrooms would be even better; but who are we kidding, it was the perfect excuse to make some more hot cheesy spinach and artichoke dip!

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

I kept things nice and easy and I went with my favourite spinach and artichoke dip and I simply stuffed it into some portobello mushrooms. I do not normally remove the gills from portobello mushrooms but I wanted to be able to get as much of the dip in as I could so I removed them this time. I also pre-roasted the mushrooms a bit to ensure that they were nice and tender by the time they were done because you want to be able to easily cut through them with your fork when eating them. The final touch was to top the spinach and artichoke dip with panko bread crumbs that turn a beautiful golden brown and get all nice and crispy while baking.

When you make these with the portobello mushrooms they can make for a really nice light meal but you could also make them in button or cremini mushrooms if you prefer finger food for snaking during the big game or as appetizers for your next social gathering.

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Roasted portobello mushrooms stuffed with a cheesy spinach and artichoke dip and topped with a crunchy panko breadcrumb topping.


Servings: make 4-8 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 2 tablespoons oil
  • 6-8 medium sized portabella mushrooms, stems and gills removed
  • 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup mozzarella
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmigiano reggiano (parmesan), grated
Directions
  1. Brush the mushrooms with oil and roast in a preheated 450F oven on a baking sheet with the inside facing up until tender, about 10-15 minutes.
  2. Meanwhile mix the spinach, artichokes, cream cheese, mayo, mozzarella, garlic, salt and pepper.
  3. Mix the oil, breadcrumbs and parmesan.
  4. Divide the filling between the mushrooms and sprinkle on the bread crumbs.
  5. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.

Similar Recipes:
Hot Spinach and Artichoke Dip
Artichoke Bread
Grilled Portobello Mushroom in a Porcini Cream Sauce
Creamy Stuffed Portabella Mushrooms
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Spinach and Artichoke Hummus

27 comments:

Nancy said...

I will be making these! I think I will stuff the smaller portobellos so it doesn't seem like I am eating so much! I can make a meal out of a portobello! Thanks Kevin, sounds delish!

Yadsia @ShopCookMake said...

I'm officially salivating!

Nicole, RD said...

Wow-wee-wow-wow! These look amazzzzing. I love everything about spinach and artichoke dip...and portabellos!

Melinda @cookingalamel said...

This is definitely a stuffed portobello I would LOVE to try. Great idea - I'll have to try this soon!

Girlie Blogger said...

Looks super yummy. Definitely something I would attempt.

www.thegirlieblog.com

Selen said...

This recipe excites me! I have all the ingredients at home except mayonnaise, but I guess I can skip that. yay!

MegSmith @ Cooking.In.College said...

This sounds great! I like to stuff portobellos with basil pesto and top with panko. So delicious!

Definitely going to have to try this version!

Jan said...

Oooh I'll one of those please - They look seriously good!

Greta said...

This looks so simple but very delicous.

Emilia said...

Seriously, I cannot wait to try this! A combination of three of my favorite foods, mushrooms, artichokes and spinach? Yes please!

Joanne said...

I love spinach and artichoke dip, so this is the perfect way to eat it without totally overindulging!

Bee (Quarter Life Crisis Cuisine) said...

Yum! Stuffed mushrooms are delish, and I love the idea of making them into party snacks! :)

anniebakes said...

great idea! I made your pork appetizer stop by and see it and my new blog! You may have to clear your cache but it's the same address: www.anniebakes.net

Heidi Loebig said...

This looks amazing! I'm thinking this will be on tap this weekend! Thanks for sharing.

Twin Tables said...

My uncle requested stuffed mushroom for Super Bowl so maybe I can add the crab he loves to this and make him eat more veggies! Yum!

Jen @ My Kitchen Addiction said...

I love spinach artichoke dip and stuffed mushrooms... So, naturally, I think your combination of the two is brilliant!

Jill said...

Just found your blog. You are making it VERY difficult to stay on my diet!

Helene said...

Another of your amazing recipes Kevin.

Kevin said...

Twin Tables: Crab meat goes really well in a spinach and artichoke dip: Hot Cheesy Crab, Spinach and Artichoke Dip

Margherita said...

These look unbelievable! Gonna make then tomorrow night for SuperBowl!

Jennifer @ Jennifer Cooks said...

YUM! I'm doing a low card diet right now and these are perfect for a light lunch or dinner!

Tanvi, a.k.a. The Hathi said...

This is GENIUS!

A. Stacey 1234 said...

Just made these tonight and they were great! The panko topping I think was my favorite. I love a little crunch anyhow. The dip itself has great flavor.

Betsy said...

GREAT idea! Totally genius. We just launched the all new seasonalpotluck.com and March is artichoke month. If you'd like to link up your recipe, we'd love to have you! http://bit.ly/zRfNjo

marcus said...

The most wonderful melt i ever made.
thank you!!!

Anonymous said...

Cool I have Portobellos and artichokes in the fridge. I know what to make now.. Thanks

Jenna White said...

Thanks for the recipe! These gems were a total hit at my dinner party:)

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