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Spinach Artichoke Stuffed Portobellos

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!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 432kcal
Author Cathy Trochelman

Ingredients

  • 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

Instructions

  • 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.