My spinach and artichoke stuffed portabella mushrooms are so easy and so delicious. Perfect for a party or as a main dish, just pair with a salad or grain and you have a hearty meal! Plus you can prepare them the day before, store in the refrigerator, and bake when ready to eat.
Jump to RecipeÂ Â Â Â Â Â
*This post may contain affiliate links. If you click on the link and make a purchase I make a small commission at no extra cost to you. I only recommend products I love and use on a regular basis*
Clean Your Mushrooms
Cleaning your mushrooms is so important! They are always dirty, and nothing will ruin your beautiful meal more than someone biting into a clump of mushroom grit. Luckily, they are super easy to clean if you know how to do it.
First, remove the stems of the portabella caps, you need to make room for the stuffing. Don’t throw the stems away. You can chop them up and cook with them, or save them in the freezer to make vegetable stock at a later date.
All you have to do to clean the mushrooms is wipe them down with a wet paper towel. Don’t ever run mushrooms under water. They are absorbent, and you don’t want them sucking up water before you cook with them (the water will come back out of the mushrooms while cooking causing a watery mess).
Now that your portabella caps are clean place them on a greased baking tray (rounded side down). Drizzle them with a little olive oil, salt and pepper, and set aside.
Chop The Artichokes
Open and drain the can of artichoke hearts. I also rinse them to get rid of any excess salt that was added to the can. Artichoke hearts aren’t the easiest thing in the world to cut up with a knife, so I skip that entirely! Toss all of the artichoke hearts into a food processor and pulse 4-6 times until they are finely chopped.
Do not run the food processor on high, the artichokes will turn to a paste if processed for too long. Just pulse a few times to chop them up. If you need a great food processorÂ Click HereÂ to buy the one I use on a daily basis. It’s not over priced and it’s more than strong enough for a home cook. I’m not lying when I say that I love mine, and use it all the time. Plus you can toss all the parts in the dishwasher for easy clean up!
Put your chopped artichokes in a bowl and set aside while you prepare your spinach.
Prepare The Spinach
Measure out 2 cups of your frozen spinach. It’s important that you measure it while it is still frozen, once thawed and drained it will be much smaller. Put the spinach in a bowl and microwave it for 1 minute to thaw. Grab a clean dish towel (preferably one that you don’t mind getting stained) and put the thawed spinach on top. Wrap the dish towel around the spinach and squeeze over the sink. You want to get all of the excess liquid out of the spinach. The water will squeeze out through the towel and your spinach will remain safely inside. This step is important because we don’t want all of that water in our mixture.
Once you’ve squeezed out all of the extra liquid break the spinach back up and toss it in the bowl with your artichokes.
Combine All Ingredients and Bake
In the bowl with the artichokes and spinach add all of the remaining ingredients and stir to combine.
Grab the baking tray with your mushroom caps. Divide the mixture evenly among the portabella caps and stuff them full. Sprinkle each one with a little extra Parmesan cheese and bake them at 400 degrees for 25 to 30 minutes.
If you try this recipe (and I hope you do!) please comment and let me know how you liked it. Also, sharing is caring! Please share on Pinterest, Facebook, and Twitter!!
Spinach and Artichoke Stuffed Portabella Mushroom Caps
These creamy stuffed mushrooms are perfect for a party or as a main dish. Quick, easy, inexpensive, and healthy, just pair with a salad or grain for a hearty meal.
- 4 Large Portabella Mushroom Caps Stems Removed and Cleaned
- Olive Oil
- 1 14-ounce Can Artichoke Hearts
- 2 Cups Frozen Chopped Spinach Measure While Still Frozen
- 2 Cloves Garlic Minced
- 1/4 Cup Parmesan Cheese, Grated Plus Extra For Sprinkling
- 1/4 Cup Coconut Milk
- 1/2 tsp. Onion Powder
- 1/4 tsp. Paprika
- 1/4 tsp. Salt
- 1/8 tsp. Pepper
Preheat your oven to 400 degrees
Clean the mushrooms and remove the stems. Place (rounded side down) on a greased baking tray. Drizzle with Olive Oil and sprinkle with salt and pepper. Set aside.
Drain and rinse artichokes. Place in food processor and pulse 4-6 times, until finely chopped. Place in a large bowl.
Put spinach in a bowl and microwave for 1 minute to thaw. Squeeze out excess water with a clean dish towel and add the spinach to the artichoke hearts.
Add garlic, cheese, coconut milk, and seasonings. Stir to combine. Split the mixture evenly among the mushroom caps and stuff them. Sprinkle with a little extra Parmesan cheese.
Bake for 25 -30 minutes.