These stuffed portobello mushrooms turn creamy, cheesy spinach artichoke dip into a delicious and satisfying meal.
I love spinach artichoke dip! It is one of my favorite go-to appetizers. Warm and gooey cheese with lots of spinach and artichokes – what’s not to love! So, it goes without saying that I am so excited about this recipe! I stuffed large portobello mushrooms with spinach artichoke dip, turning this popular dip into the main feature of your meal.
Portobello mushrooms are the perfect vehicle to hold this creamy dip. They are large and can hold lots of filling. Portobellos have a meaty texture which makes them satisfying for both meat-eaters and vegetarians alike.
Cleaning portobello mushrooms is quick and easy. Use a damp paper towel to brush off any dirt from the surface of the mushrooms. 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. The mushrooms are now ready to be stuffed.
This spinach artichoke dip starts with shallots, artichoke hearts, and spinach. Cream cheese and Swiss cheese add the creamy, cheesy components. Lemon juice adds the perfect balance of acidity. Spoon the filling into each portobello cap. Top with more Swiss cheese, Parmesan cheese, and breadcrumbs. Bake until mushrooms are tender and the filling is bubbly and golden brown.
Serve these stuffed mushrooms with a green salad for dinner or pair with a fruit salad for brunch. For hearty appetites, serve the mushrooms as a side dish with beef, chicken, pork or fish.
If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation!
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Large portobello mushrooms stuffed with creamy and cheesy spinach artichoke dip.
- 4 portobello mushrooms
- 2 teaspoons grapeseed oil or similar, divided
- 1 shallot, diced
- 6 ounces baby spinach
- 14 ounces artichoke hearts, drained and chopped
- 8 ounces cream cheese, cut into cubes
- 1 cup shredded Swiss cheese, divided
- juice of half a lemon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
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. Brush the outside of the mushrooms with one teaspoon oil. Place on a parchment-lined baking sheet with the underside facing up. Set aside.
Heat a large skillet over medium heat with one teaspoon oil. Add the diced shallots and saute for 1-2 minutes. Add in drained and chopped artichoke hearts. Saute for another 2 minutes. Add baby spinach and cook, stirring occasionally, until wilted, approx 2-3 minutes.
Next, add in cream cheese and stir together until cream cheese is melted. Add in one-half cup of Swiss cheese and stir to combine. Add in the lemon juice, salt, black pepper, and cayenne pepper. Stir to incorporate.
Spoon the filling into the portobello mushrooms. Sprinkle with the remaining Swiss cheese, the breadcrumbs, and the Parmesan cheese. Bake for 20 minutes or until the mushrooms are tender and the top is golden brown.