Favorite Stuffed Portobellos With Spinach and Artic

Name: Favorite Stuffed Portobellos With Spinach and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup olive oil; 2 tablespoons Worcestershire sauce; ½ cup balsamic vinegar; ⅓ cup reduced sodium soy sauce; 2 garlic cloves, pressed; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon thyme; 6 large portabella mushrooms; 1 (16 ounce) package frozen spinach; 1 (15 ounce) can artichokes; 2 tablespoons olive oil; 2 shallots, chopped finely; 3 garlic cloves, pressed; ¼ cup parmesan cheese, plus; 6 tablespoons finely grated parmesan cheese; 14-½ cup unseasoned dry breadcrumbs; 1 cup low-fat ricotta cheese; 1 cup lowfat mozzarella cheese; 1 teaspoon Worcestershire sauce; salt and pepper

Servings: persons

¾ cup olive oil
2 tablespoons Worcestershire sauce
½ cup balsamic vinegar
⅓ cup reduced sodium soy sauce
2 garlic cloves, pressed
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
6 large portabella mushrooms
1 (16 ounce) package frozen spinach
1 (15 ounce) can artichokes
2 tablespoons olive oil
2 shallots, chopped finely
3 garlic cloves, pressed
¼ cup parmesan cheese, plus
6 tablespoons finely grated parmesan cheese
14-½ cup unseasoned dry breadcrumbs
1 cup low-fat ricotta cheese
1 cup lowfat mozzarella cheese
1 teaspoon Worcestershire sauce
salt and pepper

1
For marinated mushrooms:.
2
Whisk first 6 ingredients in medium bowl for marinade.
3
Stir in thyme.
4
Drain and rinse artichokes.
5
Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish.
6
Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
7
For filling:.
8
Cook spinach according to package directions.
9
Drain; cool.
10
Using hands, squeeze excess water from spinach.
11
Place in small bowl.
12
Heat oil in heavy large skillet over high heat.
13
Add shallot; saute until beginning to brown, stirring often, about 3 minutes.
14
Add garlic and stir 30 seconds.
15
Add chopped artichokes, sprinkle with salt and pepper.
16
Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly.
17
Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly.
18
Season filling to taste with 1 teaspoon worchestershire, salt and pepper.
19
DO AHEAD: Can be made 2 hours ahead.
20
Cover filling and let stand at room temperature.
21
Preheat oven to 400F Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down.
22
Roast until beginning to soften, about 15 minutes.
23
Turn mushrooms over.
24
Divide filling among mushrooms.
25
Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15-20 minutes.

2403

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ¾ cup olive oil, 2 tablespoons Worcestershire sauce, ½ cup balsamic vinegar, ⅓ cup reduced sodium soy sauce, and more.

Yes, Favorite Stuffed Portobellos With Spinach and Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Favorite Stuffed Portobellos With Spinach and Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions