Overstuffed Portabella Mushrooms

Recipe Courtesy of Mr. Food®


Meaty, flavorful portabella mushrooms stuffed with cheesy artichoke and spinach make for a filling-yet-light lunch or dinner.

Yield: 6 stuffed mushrooms

Serving Size: 1 Stuffed Portabella Cap

Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy artichoke spinach stuffing. As an appetizer or even a light lunch, our Overstuffed Portabellas are delicious!


6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup quartered artichokes, drained
1/4 cup chopped onion
1/4 cup Italian bread crumbs
1 cup shredded mozzarella cheese
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet and set aside.

In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.

Bake 30 to 35 minutes, or until heated in center.

NOTE: For a complete meal, we suggest serving with a side of angel hair pasta tossed with olive oil and garlic.

Nutrition Facts

Calories: 90; Total Fat: 4.5g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 250mg; Protein: 8g; Carbohydrate: 8g; Dietary Fiber: 2g


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