Spinach and Artichoke Stuffed Mushrooms Recipe

Name: Spinach and Artichoke Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 portobello mushroom caps; 2 tablespoons balsamic vinegar; 3 garlic cloves, finely diced; 1 onion, finely diced; 150 g spinach, finely chopped; 1 (8 ounce) can artichokes; fresh thyme, 2 tablespoons; 3 slices bread, toasted and cut to small pieces; ½ cup vegetable broth; ¼ cup parmesan cheese

Servings: persons

1
Preheat oven to 375 F.
2
Heat skillet over medium heat.
3
Add oil and mushroom caps, season with salt and pepper.
4
Saute about 3 minutes on each side.
5
Add balsamic vinegar and allow to cook 3-4 more minutes (until absorbed).
6
Transfer to cookie sheet.
7
Heat oil in pan, add onions and garlic.
8
Saute 3 minutes.
9
Add spinach.
10
Allow to wilt, 3 minutes.
11
Coarsely blend artichoke in food processor.
12
Add to spinach mix.
13
Add thyme and allow to warm.
14
Mix in bread, dampen with broth.
15
Add cheese.
16
Spoon mixture into caps.
17
Bake 5-10 minutes or until crisp on top.

260

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 portobello mushroom caps, 2 tablespoons balsamic vinegar, 3 garlic cloves, finely diced, and more.

Yes, Spinach and Artichoke Stuffed Mushrooms 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!

Spinach and Artichoke Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions