These Spinach Artichoke Stuffed Portobellos make a delicious appetizer, side dish, or meatless main dish.
Loaded with a creamy blend of fresh spinach, artichoke hearts, sour cream, cheeses, and seasonings, these portobello mushroom caps are topped with brie cheese and baked to gooey perfection.
If you’re a fan of spinach artichoke dip, this recipe will take your love to the next level. They’re cheesy, gooey, and surprisingly satisfying. And best of all, they’re ready in just 30 minutes!
What is it about spinach artichoke dip that’s so incredibly addictive? It’s one of my favorite appetizers by far, and truthfully I love it any way I can get it. Hot or cold, with chips or bread. Heck….even by the spoonful. I’m not picky! And judging by how quickly it disappears at every party and family function, it appears that I’m not the only one.
There’s no denying that spinach + artichokes is a winning combo. And not just for dips! Spinach Artichoke Tortellini is one of my favorite pasta recipes ever….and my kids go crazy for Spinach Artichoke Mac & Cheese.
So once the thought of these Spinach Artichoke Stuffed Portobellos popped into my mind? I knew it would be a winner. Especially for summer! These portobellos can be baked or grilled and are perfect for summer entertaining. Whether you serve them as an appetizer, side dish, or even main dish….they’re guaranteed to be a hit!
They’re the perfect balance of comfort and elegance, and what I love about them most is how easy they are to make.
For this recipe I started with a variation of my go-to baked spinach artichoke dip recipe, using fresh spinach and our favorite Reese Quartered Artichoke Hearts.
We love Reese products because they’re simple, delicious, and incredibly versatile. They add tons of flavor to any recipe and are so easy to use. I love the fact that they force me out of my comfort zone while making everything taste better! Try Reese Artichokes for yourself….you’ll love them as much as we do. And right now you can find a special rebate offer on Reese products on the Ibotta app. Just go to http://bit.ly/LTD-Reese. You can also enter Reese Step Outside of Your Comfort Food Summer Sweepstakes here: http://bit.ly/ReeseSweeps18.
And…it’s not just the artichokes that I love. I used Reese Non Pareil Capers in this Easy Lemon Chicken Piccata and there’s no doubt they took it to the next level. Not to mention their Hearts of Palm on salads….yum!
Once I combined the spinach and artichoke hearts with the rest of the ingredients, these Spinach Artichoke Stuffed Portobellos basically made themselves. I simply cleaned the mushroom caps, brushed them with olive oil, stuffed them with the spinach artichoke mixture, and topped them with brie cheese.
Just 15 minutes in the oven, and these babies are transformed into the most deliciously cheesy, gooey appetizer or meal. Perfect for parties or for an easy weeknight dinner, and something that everyone is guaranteed to love!
HOW DO YOU CLEAN PORTOBELLO CAPS?
- Clean the mushroom caps using a damp paper towel to gently wipe away any dirt. (Avoid rinsing them with water, as it will cause them to absorb too much moisture.)
- Gently twist off or cut the stem.
- Holding the mushroom cap in one hand, use a spoon to scrape out all of the gills on the underside of the mushroom.
ARE PORTOBELLO MUSHROOMS HEALTHY?
Yes! Benefits of portobellos include high levels of B vitamins, antioxidants, phytonutrients like CLA and L-ergothioneine, selenium, copper, potassium, phosphorus, and even some plant-based protein.
Portobello mushrooms also contain many compounds and nutrients that have been scientifically proven to fight cancer such as grifolin, lectins, beta-glucans, and lentinan.
WHAT GOES WITH SPINACH ARTICHOKE DIP?
Spinach Artichoke Dip, or a variation of it, is one of the most versatile combinations. Not only is it delicious all on its own, but it makes a great addition to pizza, pasta, crepes, grilled cheese, casseroles, or even soup. The possibilities really are endless!
If you’re looking for more stuffed portobello recipes, be sure to check out these Caprese Stuffed Garlic Butter Portobellos. And for more recipe inspiration using Reese Artichokes, visit them on Facebook, Instagram, and Pinterest.
- 6 large portobello mushroom caps
- 2 Tbsp. olive oil
- 1 can Reese quartered artichoke hearts, drained & chopped
- 1 c. fresh spinach leaves, torn
- 1/2 c. shredded parmesan cheese
- 1/4 c. sour cream
- 1/4 c. mayo
- 3 oz. cream cheese
- 1 clove minced garlic
- 6 oz. brie cheese, rind removed
- Preheat oven to 400°.
- Clean portobello mushrooms; brush with olive oil and set aside.
- In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour cream, mayo, cream cheese, and minced garlic. Mix well.
- Spoon spinach artichoke mixture into mushroom caps; top with cubed brie cheese.
- Bake at 400° for 15 minutes or until mushrooms are tender and cheese is bubbly.
Amount Per Serving: Calories: 432 Saturated Fat: 14g Cholesterol: 66mg Sodium: 892mg Carbohydrates: 6g Fiber: 2g Sugar: 2g Protein: 15g