Portobello Mushrooms Stuffed with Spinach and Artichoke Dip from Closet Cooking

Roasted portobello mushrooms stuffed with a cheesy spinach and artichoke dip and topped with a crunchy panko breadcrumb topping.

Servings: make 4-8 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 2 tablespoons oil
  • 6-8 medium sized portabella mushrooms, stems and gills removed
  • 1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup mozzarella
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmigiano reggiano (parmesan), grated
  1. Brush the mushrooms with oil and roast in a preheated 450F oven on a baking sheet with the inside facing up until tender, about 10-15 minutes.
  2. Meanwhile mix the spinach, artichokes, cream cheese, mayo, mozzarella, garlic, salt and pepper.
  3. Mix the oil, breadcrumbs and parmesan.
  4. Divide the filling between the mushrooms and sprinkle on the bread crumbs.
  5. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.