Spinach and Artichoke Stuffed Portobello Mushrooms

Mushrooms are one of my top favorite foods, with my favorite mushroom being big portobello mushrooms. I love them so many ways, but I particularly like stuffed mushrooms, such as this Spinach and Artichoke Stuffed Portobello Mushroom recipe.

And what a better time to share mushrooms? March is National Nutrition Month, with the theme for 2013 being “Eat Right, Your Way, Every Day”. I think mushrooms are a natural — and perfect — fit to this theme. I absolutely love their taste, but they are also a superfood that are fat-free, low-calorie and full of Vitamin D & B.

Mushrooms are extremely versatile too. They are easily one my top favorite foods, so I buy mushrooms quite frequently and use them in a variety of meals. Some of the most common ways our family enjoys mushrooms are:

• In pasta sauce — most of the time we have more mushrooms than meat in our favorite meat spaghetti sauce!
• In salads — I always load up my salads with plenty of raw, sliced mushrooms
• Stuffed with a variety of ingredients — like the recipe in this post
• Grilled on a skewer — sometimes with other veggies, sometimes just by themselves
• Used as a meat replacement — such as having a grilled portobello mushroom burger

While I probably buy white button mushrooms the most, portobello mushrooms are actually my favorite. I’ve been known to frequently substitute a portobello burger at restaurants instead of the usual beef patty and we’ve made them at home too. I also love how you can stuff them with so many different ingredients.

The Spinach and Artichoke Stuffed Portobello Mushrooms is pretty easy and they make an impressive and healthy side dish, or even a main dish. A mixture of ricotta, chopped spinach and artichoke hearts, and cheese is combined and filled into portobello mushroom cap. It’s then baked in the oven until browned.

When it’s done, you have this delicious, meat-less meal or side dish. My favorite time to enjoy Spinach and Artichoke Stuffed Portobello Mushrooms is for lunch.

Spinach and Artichoke Stuffed Portobello Mushrooms

Mushrooms are one of my top favorite foods, with my favorite mushroom being big portobello mushrooms. I love them so many ways, but I particularly like stuffed mushrooms, such as this Spinach and Artichoke Stuffed Portobello Mushroom recipe.

• Author: Brandie Valenzuela
• Category: Main Dish
• Method: Baking
• Cuisine: American

Scale 1x2x3x

Ingredients

• 4 portobello mushrooms (washed with stems and gills removed)
• 1 cup ricotta cheese
• 1 tablespoon minced garlic
• 10 – 16 ounces frozen chopped spinach (thawed and drained well)
• 14 ounce can artichoke hearts (drained and chopped)
• salt and pepper (to taste)
• 1/2 cup shredded parmesan cheese
• 4 ounces mozzarella cheese (shredded and divided)
• 1/4 cup panko bread crumbs

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Place portobello mushrooms on baking sheet, top side down.
2. In a medium bowl, mix together ricotta, garlic, spinach, artichokes, most of the mozzarella (reserve a small amount to top each mushroom), Parmesan cheese, and salt and pepper. Divide mixture between the mushrooms. Sprinkle with bread crumbs and top with the remaining mozzarella cheese.
3. Bake until cheese is melted and bread crumbs are browned and filling is hot.

Notes

–I use 16 ounces of frozen spinach, but if your grocery store sells only 10-12 bags, feel free to use that. It will be less spinach than what I used, but it will still be enough for the mushrooms.

Keywords: 8 ingredients,

Do you love mushrooms too?

Join the Mushroom Council Twitter Party!

If you love mushrooms like I do, you’ll want to be sure to attend the Mushroom Council Twitter Party, which is happening tomorrow, Wednesday, March 20^th from 8-9 PM EST.  Follow the hashtag #MushroomDish to talk all things mushrooms, from their versatility to their flavorful umami qualities.

Be sure to stay up-to-date with The Mushroom Council & The Mushroom Channel on Facebook, Twitter, and, yep…even Pinterest!  You can also find delicious mushroom recipes and nutritional information at mushroominfo.com.

Disclosure: This is a sponsored post on behalf of the The Mushroom Council. All opinions and the recipe are 100% my own.