Spinach Artichoke Stuffed Portobellos

Name: Spinach Artichoke Stuffed Portobellos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed; 1 cup fresh spinach, chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup cream cheese, softened; 1/2 cup sour cream; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper, to taste; Olive oil, for drizzling

Highlighted under: Comfort Food

I absolutely love making Spinach Artichoke Stuffed Portobellos for a delightful appetizer or a satisfying main dish. The earthy flavors of the portobello mushrooms paired with the creamy spinach and artichoke filling create a perfect harmony that never fails to impress my family and friends. Each bite is a burst of flavor, and the best part is how easy they are to prepare. Whether you're hosting a dinner party or enjoying a cozy night in, these stuffed mushrooms are a crowd-pleaser that will leave everyone wanting more.

Created by

Freya Cooper

Last updated on 2026-01-07T11:10:17.190Z

During one of our weekend gatherings, I decided to try something a little different with the classic spinach-artichoke dip we love. I thought, why not stuff it into portobello mushrooms? The result was a stunning and delicious hit! The texture of the mushrooms paired beautifully with the creamy filling, enhancing the overall experience.

While experimenting with the ingredients, I discovered that adding a sprinkle of lemon juice not only brightens the dish but also cuts through the richness, balancing the flavors perfectly. This has become my go-to for entertaining, and my guests always ask for the recipe!

        Why You'll Love This Recipe
        Earthy portobello mushrooms that soak up all the flavors
Creamy spinach and artichoke filling that's irresistible
Easy to prepare and perfect for any gathering

      

Choosing the Right Mushrooms

When selecting portobello mushrooms, look for ones that are firm with a smooth, unblemished surface. Larger caps are ideal as they provide ample space for stuffing, but be mindful of their weight; heavier mushrooms usually indicate more moisture and flavor. Avoid any that feel slimy or have dark spots, as these can suggest spoilage.

After removing the stems, consider gently scraping the gills with a spoon if you prefer a cleaner presentation and a less 'earthy' flavor. This also allows the filling to sit more securely and makes for an aesthetically pleasing dish once baked.

Perfecting Your Filling

The balance of flavors in the creamy spinach and artichoke filling is crucial. Be sure to fully combine the cream cheese and sour cream to avoid any lumps that could disrupt the texture. When adding the spinach and artichoke, make sure they are thoroughly drained and chopped; excess moisture can lead to a soggy filling that won’t hold its shape when baked.

If you're looking to enhance the flavor profile, consider adding a pinch of red pepper flakes or a touch of nutmeg for warmth. These subtle additions can elevate the dish without overwhelming its core flavors.

Ingredients

Gather the following ingredients to make your delicious stuffed portobellos:

For the Stuffed Portobellos

4 large portobello mushrooms, stems removed
1 cup fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper, to taste
Olive oil, for drizzling

Now that you have everything, let’s move on to the cooking!

Instructions

Follow these simple steps to make your Spinach Artichoke Stuffed Portobellos:

Prepare the Mushrooms

Preheat your oven to 375°F (190°C) and clean the portobello mushrooms with a damp cloth. Drizzle them with olive oil and place them on a baking sheet, gill side up.

Make the Filling

In a mixing bowl, combine the cream cheese, sour cream, mozzarella, Parmesan, garlic, and lemon juice. Fold in the chopped spinach and artichokes. Season with salt and pepper to taste.

Stuff the Mushrooms

Fill each mushroom cap generously with the spinach and artichoke mixture, pressing down gently to pack it in.

Bake

Bake in the preheated oven for 25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

Serve

Let the stuffed portobellos cool slightly before serving. Enjoy them warm as an appetizer or main dish!

These stuffed portobellos are best enjoyed fresh, but they can also be stored in the refrigerator for up to 3 days.

Pro Tips

For an extra boost of flavor, feel free to add some chopped sun-dried tomatoes or a pinch of crushed red pepper flakes to the filling for a little heat.

Storing and Reheating

If you have leftovers, store the stuffed portobellos in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving as this can make the mushrooms rubbery and the filling lose its creamy consistency.

For a make-ahead option, prepare the mushroom caps and filling separately, and store them in the fridge. When you're ready to serve, simply stuff the mushrooms and bake them, ensuring they are fresh and warm.

Creative Variations

Feel free to experiment with different cheeses in your filling; feta or goat cheese can add a tangy twist that pairs perfectly with the creamy elements. Additionally, you could incorporate cooked minced bacon or sausage for extra depth and flavor, turning this appetizer into a heartier main dish.

Try swapping out the spinach for other greens, such as kale or Swiss chard, to introduce new textures and tastes. These alternatives will still offer a nutritious boost and complement the artichoke beautifully.

Questions About Recipes

→ Can I make these stuffed mushrooms ahead of time?

Yes! You can prepare the filling and stuff the mushrooms a day in advance. Just cover them and refrigerate. Bake them just before serving.

→ Can I substitute other cheeses?

Absolutely! You can use cream cheese or ricotta cheese, and try different types of shredded cheese like cheddar or gouda for a unique twist.

→ What other vegetables can I use?

You can customize the filling by adding in chopped bell peppers, mushrooms, or even zucchini for extra flavor and nutrition.

→ Are these vegan-friendly?

To make this recipe vegan, substitute the cream cheese and sour cream with plant-based alternatives and ensure the cheese is dairy-free.