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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.
5 from 6 votes
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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.

Nutrition

Calories: 432kcal | Carbohydrates: 6g | Protein: 15g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 892mg | Fiber: 2g | Sugar: 2g