Turn spinach artichoke dip into a satisfying meal or side dish with these stuffed portobello mushrooms.
I have always had an affinity for spinach and artichoke dip. If it's on the menu at a popular chain restaurant, I'm all in. If it's served at a party, you'll find me by the snack table!
The mushrooms are meaty and satisfying. The filling is creamy and cheesy. Together they are delicious as both a main dish and a side dish.
- Portobello mushroom caps are large and are perfect for filling. Portobellos have a meaty texture which makes them satisfying for both meat-eaters and vegetarians alike.
- Artichoke hearts - Use canned or frozen artichoke hearts. If using frozen, thaw and drain before adding to the recipe. Skip the jarred marinated artichokes - instead, save these for a meat and cheese platter.
- Swiss cheese - Use freshly shredded cheese for the best taste and melting quality. Fontina, Gruyere, and Monterey Jack are also great options.
- Creamed spinach - I love using frozen creamed spinach. It provides just the right amount of creaminess and is a great staple ingredient to keep on hand. Green Giant is my go-to for cream spinach.
Please see the recipe card for complete instructions and ingredient amounts.
Preparing portobello mushrooms
- Use a damp paper towel to brush off any dirt from the surface of the mushrooms.
TIP: Mushrooms should never be washed because they will absorb too much water and become soggy.
- To clean the underside of the mushrooms, twist off the stem and, using a spoon, scrape out the gills. (Image 1)
- Place them stem side down on a parchment-lined baking sheet. Brush the outside of the mushroom caps with oil. (Image 2)
- Bake for 10-15 minutes until softened, but not collapsed. We want the mushroom caps to retain their shape to hold the filling.
- Drain any liquid that was released during the cooking process and blot dry.
- Place the mushrooms stem-side up on a clean baking sheet or baking dish. Set aside.
Preparing the filling
- In a small bowl, combine the breadcrumbs and Parmesan cheese.
- In a large skillet over medium-low heat, melt the butter. Pour half of the butter into the breadcrumb mixture. Toss to combine. Set aside.
- To the remaining butter in the skillet, add the shallots and artichoke hearts. Cook for 3-4 minutes until softened. (Image 3)
- Add the creamed spinach and cook for 1-2 minutes until warmed through. Add the cheese. (Image 4)
- Stir until the cheese is melted. Add the lemon juice, cayenne, and salt and pepper to taste. (Image 5)
- Spoon the mixture into the mushroom caps. Top with the breadcrumb mixture. (Image 6)
- Bake until bubbly and golden brown.
While the gills are technically edible, most prefer to remove them because they can have a bitter taste. The dark color of the gills will often turn the rest of the dish a muddy brown color, which isn't very appetizing.
Always clean mushrooms with a damp cloth. If washed with water, they act like sponges and will become waterlogged.
Secondly, pre-bake mushrooms to release some of their moisture before adding the stuffing.
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Spinach Artichoke Dip Stuffed Portobello Mushrooms
- 6 medium-large portobello mushroom caps
- 1½ tablespoons unsalted butter
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 shallot (minced)
- 1 box (10 ounces) frozen creamed spinach (thawed)
- 14 ounces canned artichoke hearts (rinsed, drained, and chopped)
- 1 cup shredded Swiss cheese
- juice of half a lemon
- 1 pinch cayenne pepper
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon salt (or to taste)
- Preheat oven to 425 degrees.
- Clean the mushrooms using a slightly damp paper towel to brush off any dirt. On the underside of the mushrooms, twist off the stem and scrape out the gills. Place on a parchment-lined baking sheet, stem side down. Brush the outside of the mushrooms with oil.
- Bake for 10-12 minutes until softened. Drain any liquid released during the baking process. Pat the mushrooms dry. Place stem side up on a clean baking sheet or in a baking dish. Set aside.
- In a small bowl, combine the breadcrumbs and Parmesan cheese. Set aside.
- Heat a large skillet over medium-low heat. Add the butter to melt. Pour half of the butter over the breadcrumb mixture. Toss to combine. Set aside.
- To the remaining butter in the skillet, add the shallots and artichokes. Cook for 3-4 minutes until softened.
- Add the spinach and cook for 1-2 minutes until warmed through. Add the cheese and stir until melted.
- Add in lemon juice, cayenne pepper, salt and pepper. Stir to combine.
- Spoon the filling into the mushroom caps. Top with the breadcrumb mixture. Bake for 15-20 minutes until golden brown. Serve immediately.
- To prevent soggy mushrooms, brush the dirt off of the mushrooms with a damp paper towel. Avoid washing them under water.
- If using frozen artichoke hearts, thaw and drain before adding to the filling.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.