Spinach and Artichoke Stuffed Portabellas Recipe

Name: Spinach and Artichoke Stuffed Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 5 medium portabella mushroom caps; salt & freshly ground black pepper; 2 tablespoons balsamic vinegar; 1 tablespoon extra virgin olive oil; 3 garlic cloves, chopped; 1 small yellow onion, chopped; 1 lb fresh spinach, coarsely chopped; 1 (15 ounce) can water-packed artichoke hearts, drained well on paper towels; salt & freshly ground black pepper; 4 -6 sprigs fresh thyme, chopped, about 2 tablespoons; 3 slices Italian bread, toasted and chopped into small cubes; ½ cup canned chicken stock or ½ cup vegetable stock; ¼ cup grated parmigiano-reggiano cheese

Servings: persons

2 teaspoons extra virgin olive oil
5 medium portabella mushroom caps
salt & freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
1 lb fresh spinach, coarsely chopped
1 (15 ounce) can water-packed artichoke hearts, drained well on paper towels
salt & freshly ground black pepper
4 -6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
½ cup canned chicken stock or ½ cup vegetable stock
¼ cup grated parmigiano-reggiano cheese

1
Preheat oven to 375 degrees F.
2
Heat a large nonstick skillet over medium high heat.
3
Add about 2 teaspoons of oil and the portobello caps.
4
Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
5
Add balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps.
6
Transfer balsamic glazed caps to a cookie sheet.
7
Return pan to the stove and add oil, garlic and onion.
8
Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
9
Coarsely chop artichoke hearts in the food processor and add to the spinach.
10
Season veggies with salt and pepper and thyme.
11
Add chopped toast and dampen stuffing with chicken or vegetable stock.
12
Combine stuffing and sprinkle in a little grated cheese.
13
Top each mushroom with 1/5 of the filling.
14
Set mushrooms in oven for 5 minutes to set the filling.
15
Cut each mushroom into 4 pieces and transfer to a serving dish.
16
Enjoy!

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 teaspoons extra virgin olive oil, 5 medium portabella mushroom caps, salt & freshly ground black pepper, 2 tablespoons balsamic vinegar, and more.

Yes, Spinach and Artichoke Stuffed Portabellas 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.

Spinach and Artichoke Stuffed Portabellas

How did you like this recipe?

Frequently Asked Questions