Creamy Spinach and Artichoke Stuffed Portobellos

• 4 large portobello mushrooms, stems removed
• 1 cup spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Clean the mushrooms with a damp paper towel and place them on a baking sheet.
3. 3 In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
4. 4 Add spinach and artichokes; cook until spinach is wilted.
5. 5 In a bowl, mix mozzarella, Parmesan, sour cream, mayonnaise, thyme, salt, pepper, and red pepper flakes if using.
6. 6 Stir the spinach and artichoke mixture into the cheese mixture.
7. 7 Stuff each mushroom cap generously with the mixture.
8. 8 Bake for 20 minutes, or until mushrooms are tender and filling is bubbly.
9. 9 Let cool slightly before serving.

Equipment

• Baking sheet
• Skillet
• Mixing bowl

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Use Greek yogurt for a lighter alternative to sour cream.

Substitutions

• Use Daiya cheese for a vegan option.
• Substitute mayonnaise with vegan mayo for a dairy-free version.

Pairings

• Garlic bread
• Mixed greens salad

Nutrition

Tips

• For extra flavor, marinate the mushrooms in olive oil and garlic for 30 minutes before stuffing.
• Feel free to use frozen spinach and artichokes to save time—just ensure they're well-drained.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed portobellos freeze well for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of garlic bread or a crisp green salad.
• Pairs wonderfully with a glass of Chardonnay.

FAQ