Spinach & Artichoke Stuffed Portobello Mushrooms

Portobello Mushrooms get filled with a creamy combination of spinach, artichoke hearts and spices to create a filling meatless meal idea that everyone will love. Check out how we made this Spinach and Artichoke Stuffed Portobello Mushrooms below.

I know this isn’t the majority opinion but I’ve always loved mushrooms. As a kid, my mom would always make a veggie tray with ranch dip and little button mushrooms were always my favorite from the tray. Sorry carrots.

As I got a bit older and started venturing out to restaurants on dates and stuff, I remember that if stuffed mushrooms were an option, I would always order them. One of my absolute favorite mushroom recipes are these Garlic Sautéed Mushrooms that were inspired by a dish I had at a restaurant in Seattle many years ago.

Aside from just loving the flavor, mushrooms can add a lot to a healthy diet –

• rich in B vitamins (nervous system function, help provide energy)
• fat and cholesterol free
• leading source of selenium, which is a powerful antioxidant
• lots of research related to mushrooms and depression, reduced risk of certain cancers, etc

Mushrooms can be a great meat substitution during meatless meals. They have a texture that can be similar to beef, especially ground beef when they are finely chopped.

Mediterranean Diet Tip – we love substituting half ground beef in a recipe with finely chopped mushrooms in dishes like meatloaf, taco meat or burgers.

Mushrooms can release a lot of water while they are cooked, so I like to cook them on top of a rack, over a lined sheet pan. It helps so that the mushrooms don’t just sit in the juices while cooking.

The spinach and artichoke stuffing can be made in advance and added to the mushroom caps when you are ready to cook them.

I like adding to stems back into the mushroom stuffing after chopping them. Less food waste and you get more mushroom into the recipe.

Cottage cheese may seem like a strange addition but it gives the stuffed mushrooms a creamy filling and also adds a bit of protein.

If you try this recipe, let us know by commenting below or tagging us on social media (the_domestic_dietitian). Hope you enjoy.

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Spinach & Artichoke Stuffed Portobello Mushrooms

Portobello Mushrooms get filled with a creamy combination of spinach, artichoke hearts and spices to create a filling meatless meal idea that everyone will love.

Course dinner

Cuisine Mediterranean

Keyword mushroom

Prep Time 8 minutes minutes

Cook Time 25 minutes minutes

Servings 2 mushrooms

Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

• 2 large portobello mushrooms, cleaned and stems removed (save stems!)
• 1 tsp olive oil or cooking spray
• 1/2 cup cottage cheese
• 1/3 cup shredded mozzarella cheese
• 1/2 cup spinach, roughly chopped
• 1/4 cup artichoke hearts, well drained and chopped
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• Chopped stems you removed from portobello mushroom caps

Instructions

• Preheat oven to 400 degrees F
• Liine a large baking sheet with parchment paper and place oven safe baking rack over sheet pan
• Lightly brush outside of portobello mushroom caps with olive oil and place on prepared baking sheet rack, with the stem removed side facing up
• In a medium bowl, combine cottage cheese, shredded mozzarella, chopped spinach leaves, well drained and chopped artichoke hearts, garlic, black pepper and red pepper.
• Add the chopped stems from the mushrooms into the mixture and stir until well combined
• Spoon the mixture into the caps of the mushrooms, they can be overfilled
• Place in center rack of oven and bake for about 25 minutes, until mushrooms are tender and cheese is melted.