Stuffed Portobello Mushrooms (Best Ever!)
Ingredients
- 6 medium portobello caps
about 10 to 12 ounces
- 5 ounces frozen chopped spinach
- 2 tablespoons minced shallot
1 small
- 1 green onion
- 3/4 cup chopped canned artichokes
about 1/2 can or jar
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
plus more for topping
- 1/4 teaspoon each dried dill
garlic powder and kosher salt
- Fresh ground black pepper
- 1/3 cup Italian panko* or Italian breadcrumbs
- Paprika or smoked paprika
for topping, optional
Directions
- 1
Preheat the oven to 450 degrees Fahrenheit.
- 2
Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- 3
Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- 4
Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- 5
Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
Stuffed Portobello Mushrooms (Best Ever!)
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About this Recipe
Looking for an appetizer or a light main that truly impresses, without hours in the kitchen? These Stuffed Portobello Mushrooms, featuring a luscious spinach artichoke filling, are an absolute crowd-pleaser and ready in just 40 minutes.
This recipe works wonders by combining the earthy richness of portobello caps with a creamy, savory spinach artichoke mixture, all topped with crispy bread crumbs. The use of both Greek yogurt and mayonnaise in the filling ensures a perfect balance of tangy creaminess, providing a depth of flavor that feels both comforting and sophisticated.
Expect a delightful contrast of textures and tastes with every bite. The tender, meaty portobello mushroom perfectly complements the rich and savory spinach artichoke core, which is brightened by the delicate notes of dill and shallot. The golden, crispy topping of Italian panko or breadcrumbs adds an irresistible crunch, making this dish incredibly satisfying and hearty, despite its light feel.
Feel free to customize these stuffed portobellos to your liking. For an extra kick, a pinch of red pepper flakes can be added to the filling. If Italian panko isn't on hand, regular panko or standard breadcrumbs will work, though the Italian seasoned variety adds a convenient flavor boost. You can also experiment with different cheeses, though the Parmesan provides a classic, salty finish. A sprinkle of paprika, regular or smoked, gives a lovely visual appeal and a hint of extra flavor.
These Stuffed Portobello Mushrooms are perfect for entertaining guests, serving as an elegant appetizer, or as a flavorful vegetarian main course for a weeknight dinner. They pair beautifully with a simple green salad or a light pasta dish.