Monday, April 16, 2012

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Do you like spinach artichoke dip? Well then you've GOT to try this delicious recipe. It's a great vegetarian option that makes you forget it's vegetarian!

You might be thinking that it's probably a 1000 calories too, right? Nope! Only 370 per 'shroom!

We served this beauty with a yummy side salad and the whole meal was delicious. We felt like we were getting a treat or being naughty but this is actually a very healthy meal.

The spinach is loaded with goodness and the artichokes are packed with vitamin C, folate and potassium! This is also a pretty quick meal.

We halved the recipe and baked it in our toaster oven. Try this healthier version of spinach and artichoke!

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Makes 4-6 stuffed mushrooms

3 tablespoons olive oil
3 medium garlic cloves, minced (about 1 tablespoon)
4-6 medium portabello mushrooms, stemmed
4 oz cream cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons minced fresh thyme
9-10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, lightly squeezed dry, and chopped
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano

Preheat oven to 450 F.

Stir 2 tablespoons of the olive oil and about two-thirds of the minced garlic together in a small bowl. Use a pastry brush to brush the garlic oil on the inside of the mushrooms then season generously with salt and pepper. Transfer the mushrooms, bottoms-up, to a rimmed baking sheet. Roast for about 10 minutes, or until tender.

Meanwhile, stir the cream cheese, mayo and 1/2 teaspoon of the thyme together in a medium bowl until well incorporated. Add the spinach and artichokes, stirring to combine, then season to taste with salt and pepper. To make the topping, combine the remaining garlic, remaining tablespoon of oil, remaining 1 teaspoon thyme, panko and cheese in a medium bowl.

Fill the mushrooms with the spinach-artichoke mixture then top with the breadcrumb mixture. Bake for about 10 minutes, or until the filling is hot, and the breadcrumbs are golden and crisp.

Calories (kcal): 370; Fat (g): 31; Protein (g): 11; Carbohydrates (g): 17; Fiber (g): 6;

Adapted by Tracey's Culinary Adventures


  1. These look fabulous! Can't wait to give them a try. I have never seen frozen artichokes, but you can bet I will be looking for them now.

    1. We found our's at Trader Joe's in the freezer section. Canned would work also.

  2. I found your link from the It's a Keeper blog hop. We eat Portobello's on a fairly regular basis so I'm *always* looking for new ideas. These are going on my list...SOON!

    1. We love Portobello's also! Such a great whole food meat substitute. Hope you enjoy it as much as we did.

  3. Artichokes, mushrooms and a lot of greens are in season in my area right now. I found your great recipe while looking for other ways to eat up some artichokes. I would love for you to link up this recipe on my Seasonal Eats May roundup <a href=">found here</a>, which highlights posts about using seasonal ingredients in great recipes.


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