Cheesy Spinach Artichoke Portobello (Printable)

Portobello caps stuffed with creamy spinach, artichokes, and cheese, baked until golden and savory.

# Ingredient List:

→ Mushrooms

01 - 4 large Portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - 1 cup canned or jarred artichoke hearts, drained and chopped
07 - 1/2 cup cream cheese, softened
08 - 1/3 cup sour cream
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush both sides of the Portobello caps with olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
03 - In a large skillet over medium heat, add the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - In a medium bowl, combine the wilted spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, crushed red pepper flakes, salt, and black pepper. Mix until well blended.
05 - Spoon the spinach-artichoke mixture evenly into each mushroom cap, pressing gently to fill.
06 - Sprinkle the stuffed mushrooms with the topping mozzarella and Parmesan.
07 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It feels fancy enough to impress dinner guests but takes less than an hour from start to table.
  • Vegetarian, gluten-free, and packed with protein, so everyone at the table gets to enjoy it without compromise.
  • That moment when the cheese turns golden brown is pure satisfaction—you'll actually want to make these again.
02 -
  • If your mushrooms release a lot of liquid during cooking, tip the pan slightly to drain it away halfway through—too much moisture makes the filling slide around instead of staying creamy.
  • Don't skip removing the gills; they hold water and can make the whole thing soggy if left in.
  • Softened cream cheese mixes in smoothly, so take it out of the fridge while you're prepping everything else.
03 -
  • Use the largest mushroom caps you can find, and make sure they're firm with no soft spots—they're easier to fill and cook more evenly.
  • If your kitchen runs cold, let your cream cheese sit out for 15 minutes before mixing so it blends smoothly without lumps.

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