Spinach Artichoke Dip Stuffed Portobello Mushrooms

Turn spinach artichoke dip into a satisfying meal or side dish with these stuffed portobello mushrooms.

white baking dish of breadcrumb topped stuffed 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!

So, to cure my cravings, I like incorporating these flavors into other dishes - such as risotto, pasta, or eggs - and now these spinach artichoke stuffed portobello mushrooms.

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.

Ingredients

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.

Step-by-step instructions

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)

sheet pan of cleaned mushrooms to be baked.

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.

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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)

skillet of shallots, artichokes, spinach, and cheese.

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)

pan of fillings and baking dish of stuffed mushrooms.

Bake until bubbly and golden brown.

close up of baked stuffed portobello mushrooms.

FAQs

Should you remove the gills of portobello mushrooms before cooking?

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.

How do I keep stuffed mushrooms from getting soggy?

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.

What do I serve with stuffed mushrooms?

As a main dish for lighter appetites: Serve with a green salad and garlic bread for dinner or pair with fruit salad for brunch.
As a side dish for hearty appetites: Serve alongside beef, chicken, pork, or fish.