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Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

[heart_this] · Feb 2, 2012 · 33 Comments

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.

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

Portobello Mushrooms Stuffed with Spinach and Artichoke Dip

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

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

ingredients
  • 2 tablespoons oil
  • 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 cheese, shredded
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tablespoon butter, melted (or oil)
  • 1/2 cup panko bread crumbs (gluten-free for gluten-free)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
directions
  1. Brush the mushrooms with oil and roast in a preheated 450F/230C oven, 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 in a preheated 350F/180C oven until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.
Nutrition Facts: Calories 469, Fat 36g (Saturated 10g, Trans 0), Cholesterol 48mg, Sodium 531mg, Carbs 25g (Fiber 9g, Sugars 6g), Protein 15g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Food, Gluten-free, Low-carb, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Nancy says

    February 2, 2012 at 12:35 am

    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!

    Reply
  2. Yadsia @ShopCookMake says

    February 2, 2012 at 1:44 am

    I'm officially salivating!

    Reply
  3. Nicole, RD says

    February 2, 2012 at 2:48 am

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

    Reply
  4. Melinda @cookingalamel says

    February 2, 2012 at 3:38 am

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

    Reply
  5. Girlie Blogger says

    February 2, 2012 at 3:48 am

    Looks super yummy. Definitely something I would attempt.

    http://www.thegirlieblog.com

    Reply
  6. Selen says

    February 2, 2012 at 4:08 am

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

    Reply
  7. MegSmith @ Cooking.In.College says

    February 2, 2012 at 5:34 am

    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!

    Reply
    • Madeline says

      January 19, 2023 at 6:20 pm

      Can I use store bought spinach and advacado dip ?

      Reply
      • Madeline says

        January 19, 2023 at 6:22 pm

        Sorry I meant spinach and artichoke dip(store bought.?

        Reply
  8. Jan says

    February 2, 2012 at 7:06 am

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

    Reply
  9. Greta says

    February 2, 2012 at 7:58 am

    This looks so simple but very delicous.

    Reply
  10. Emilia says

    February 2, 2012 at 11:11 am

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

    Reply
  11. Joanne says

    February 2, 2012 at 11:23 am

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

    Reply
  12. Bee (Quarter Life Crisis Cuisine) says

    February 2, 2012 at 2:27 pm

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

    Reply
  13. anniebakes says

    February 2, 2012 at 6:39 pm

    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: http://www.anniebakes.net

    Reply
  14. Anonymous says

    February 2, 2012 at 7:22 pm

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

    Reply
  15. Twin Tables says

    February 2, 2012 at 7:56 pm

    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!

    Reply
  16. Jen @ My Kitchen Addiction says

    February 2, 2012 at 8:29 pm

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

    Reply
  17. Jill says

    February 2, 2012 at 9:21 pm

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

    Reply
  18. Helene says

    February 2, 2012 at 11:35 pm

    Another of your amazing recipes Kevin.

    Reply
  19. Kevin says

    February 3, 2012 at 11:01 am

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

    Reply
  20. Margherita says

    February 4, 2012 at 8:22 am

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

    Reply
  21. Jennifer @ Jennifer Cooks says

    February 7, 2012 at 1:57 am

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

    Reply
  22. Tanvi, a.k.a. The Hathi says

    February 19, 2012 at 12:35 am

    This is GENIUS!

    Reply
  23. A. Stacey 1234 says

    February 21, 2012 at 1:13 am

    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.

    Reply
  24. Betsy says

    March 2, 2012 at 3:47 am

    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

    Reply
  25. marcus says

    July 12, 2012 at 2:00 am

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

    Reply
  26. Anonymous says

    December 23, 2012 at 1:22 am

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

    Reply
  27. Jenna White says

    February 2, 2014 at 3:27 am

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

    Reply
  28. Anonymous says

    October 13, 2015 at 3:31 am

    HI KEVIN, CAN I STUFF SMALL MUSHROOMS WITH THIS STUFFING ? I would like to make them more bite size for an appetizer party. Thanks, Suzanne

    Reply
  29. Fra Son says

    May 5, 2017 at 9:48 am

    NICE POST.

    Reply
  30. Fra Son says

    May 8, 2017 at 10:58 am

    i like it.

    Reply
  31. Joan says

    August 11, 2021 at 4:27 pm

    Sorry Kevin, although your recipe looks good, the comments are worthless.

    I want to hear from people who have ACTUALLY MADE the recipes!

    Reply

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