Stuffed Portobello Mushrooms

A close-up of a cheesy stuffed portobello mushroom on a white plate. It's garnished with chopped spinach and breadcrumbs. A fork is lifting a bite from the mushroom, with garlic cloves in the background.

4.60 from 5 votes

Stuffed portobello mushrooms filled with spinach, artichokes, sun-dried tomatoes, and a creamy cheese blend. A simple, flavorful low-carb option for a meatless main or an easy appetizer.

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes

Cuisine: American

Keyword: stuffed portobello mushrooms

Servings: servings

Author: Gina Matsoukas

Ingredients

6 large portobello mushroom caps cleaned and stems removed
1 1/2 cups chopped baby spinach
1 1/2 cups whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
14 ounces canned artichoke hearts in water drained & coarsely chopped
1/4 cup sun dried tomatoes chopped
1/2 medium onion diced
2 cloves of garlic minced
extra virgin olive oil
salt & pepper
breadcrumbs optional

Instructions

Preheat oven to 450°F.
Arrange mushroom caps on a greased baking sheet and drizzle with olive oil and season with salt and pepper.
Roast the mushrooms for about 20 minutes.
While mushrooms are roasting, combine spinach, all the cheeses, artichokes and sun dried tomatoes in large bowl.
Sauté the onion and garlic with the olive oil in a skillet over medium heat until softened, then add to bowl.
Mix to combine all the ingredients and season to taste with salt and pepper.
Once the mushrooms are done roasting, drain any excess water and generously fill the caps with the prepared stuffing.
Return the stuffed mushrooms to the oven and bake for another 10 minutes.
If choosing to top with breadcrumbs, do so in the last 1-2 minutes.
Remove from the oven and let rest a few minutes before serving.

Nutrition