Spinach Artichoke Stuffed Portobello Mushrooms

• 4 large portobello mushroom caps
• 1 cup marinated artichoke hearts, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Gently clean mushroom caps with a damp cloth and remove stems.
3. 3 In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
4. 4 Add spinach and cook until wilted. Stir in artichokes, breadcrumbs, cheeses, oregano, salt, and pepper.
5. 5 Stuff the mixture into each mushroom cap.
6. 6 Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• skillet
• baking sheet

Variations

• Add diced sun-dried tomatoes for an extra burst of flavor.

Substitutions

• Use panko breadcrumbs for a lighter texture.
• Substitute feta with mozzarella for a milder flavor.

Pairings

• A glass of Chardonnay complements the creamy filling nicely.

Nutrition

Tips

• For extra flavor, brush the mushroom caps with olive oil before stuffing.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: These mushrooms do not freeze well due to the moisture content in the filling.

Serving Suggestions

• Pair with a fresh green salad and crusty bread for a hearty meal.

FAQ