Quick Answer
Spinach and Artichoke Stuffed Portobello Mushrooms is a delicious vegetarian dish that combines the flavors of stuffed mushrooms and spinach-artichoke dip. The recipe involves baking portobello mushrooms coated with olive oil and seasonings, while preparing a spinach-artichoke mixture with cream cheese and Parmesan. The mixture is then stuffed into the mushrooms and baked until hot and gooey. It’s a satisfying and flavorful option for a vegetarian dinner or appetizer.
Introduction
Spinach and Artichoke Stuffed Portobello Mushrooms: A Delicious Vegetarian Dish
If you’re looking for a flavorful vegetarian dish that is both satisfying and easy to make, then look no further than Spinach and Artichoke Stuffed Portobello Mushrooms. This recipe combines the rich earthiness of portobello mushrooms with the creamy goodness of spinach-artichoke dip, resulting in a mouthwatering combination that will leave your taste buds begging for more.
Whether you are following a low-carb diet or simply want to incorporate more vegetables into your meals, these stuffed mushrooms are sure to be a hit. Packed with nutrients from fresh spinach and artichokes, this dish not only tastes amazing but also provides essential vitamins and minerals.
In this blog post, we’ll provide an overview of the recipe along with step-by-step instructions on how to prepare it at home. We’ll also share some tips and variations so you can customize the dish according to your preferences. So let’s dive in!
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Spinach and Artichoke Stuffed Portobello Mushrooms: A Delicious Vegetarian Dish
If you’re looking for a flavorful vegetarian dish that is both satisfying and easy to make, look no further than Spinach and Artichoke Stuffed Portobello Mushrooms. This recipe combines the rich flavors of spinach-artichoke dip with hearty portobello mushrooms, creating a mouthwatering meal or appetizer option.
The combination of earthy portobellos, creamy spinach-artichoke filling, and melted cheese on top makes this dish truly irresistible. Whether you are following a vegetarian diet or simply want to incorporate more plant-based meals into your routine, these stuffed mushrooms will not disappoint.
Ingredients
- 4 large portobello mushroom caps
- Olive oil
- Garlic powder
- Salt
- Pepper
- 2 cups fresh baby spinach leaves
- 1 cup chopped artichoke hearts (canned or frozen)
- 8 ounces cream cheese (softened)
- ½ cup grated Parmesan cheese
Cooking Instructions
- Preheat your oven to 400°F (200°C). Clean the mushroom caps by gently wiping them with damp paper towels. Remove any stems from the mushrooms if necessary.
- In a small bowl, mix together olive oil, garlic powder, salt, and pepper. Brush each side of the mushroom caps generously with the mixture.
- Place the prepared mushrooms on a baking sheet lined with parchment paper. Bake until mostly soft, about 10 minutes.
- While waiting for the mushrooms to cook, heat water in a saucepan over medium heat. Add spinach leaves. Cook, stirring occasionally, until wilted. Drain excess liquid. Squeeze out remaining moisture using cheesecloth. Pat dry and chop coarsely. Set aside.
- In another mixing bowl, combine softened cream cheese, chopped artichokes, Parmesan cheese, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Once the mushrooms have baked for 10 minutes, divide the spinach-artichoke mixture evenly among the mushroom caps, filling each cap generously with the creamy filling.
- Return the stuffed mushrooms to the oven. Bake until hot, about 15-20 minutes.
- For a final touch of deliciousness, sprinkle mozzarella cheese on top of each mushroom during the last few minutes of baking time. Allow it to melt completely.
Nutritional Information
Each serving contains approximately 175 calories, 11g fat, 14g carbs, and 8g protein, making this recipe not only tasty but also nutritious.
Tips and Variations
Feel free to experiment with different variations by adding additional vegetables such as roasted red peppers or sun-dried tomatoes. Or you can even try using different types of cheeses like feta or goat cheese for added tanginess. The possibilities are endless when it comes to customizing this versatile dish according to your taste preferences.
Conclusion
In conclusion, Spinach and Artichoke Stuffed Portobello Mushrooms is a delicious vegetarian dish that combines flavorful spinach-artichoke dip with hearty portobellos. This easy-to-make recipe is perfect as a meal or simply as an appetizer option. Whether you’re following a vegetarian lifestyle or exploring more plant-based meals, this dish will definitely satisfy your cravings. Give it a try today and enjoy the delectable combination of flavors!
Recipe Overview
Spinach and Artichoke Stuffed Portobello Mushrooms is a delightful vegetarian dish that combines the flavors of stuffed mushrooms with spinach-artichoke dip. This recipe offers a delicious way to enjoy the earthy taste of portobello mushrooms while indulging in creamy, cheesy goodness.
The process begins by coating the portobello mushroom caps with a mixture of olive oil, garlic powder, salt, and pepper. The seasoned mushrooms are then baked until they become tender and release their savory aroma.
While the mushrooms bake, fresh spinach leaves are cooked until wilted before being drained thoroughly. Chopped artichoke hearts join forces with softened cream cheese for added richness. Grated Parmesan cheese adds depth to this flavorful filling along with additional seasoning from salt and pepper.
Once combined into an irresistible mixture, it’s time to stuff each mushroom cap generously using this delectable blend of ingredients. The filled caps return to the oven where they continue baking until heated through – allowing all those wonderful flavors meld together beautifully.
This Spinach and Artichoke Stuffed Portobello Mushroom recipe serves four people as either an appetizer or side dish option at your next gathering or family mealtime feast.
Ingredients
To make these delicious Spinach and Artichoke Stuffed Portobello Mushrooms, you will need the following ingredients:
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 cups fresh spinach leaves, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
These simple yet flavorful ingredients come together to create a mouthwatering dish that is sure to impress. Let’s move on to the cooking instructions!
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Start by preparing the portobello mushrooms. Clean them gently with a damp cloth or paper towel to remove any dirt, then carefully remove the stems.
- In a small bowl, combine olive oil, garlic powder, salt and pepper. Brush this mixture onto both sides of each mushroom cap.
- Place the prepared mushrooms on a baking sheet lined with parchment paper or aluminum foil and bake for about 10 minutes until they start to soften slightly.
- While the mushrooms are baking, prepare the spinach-artichoke filling. In a large skillet over medium heat, add some olive oil. Once hot, add in minced garlic. Cook, stirring frequently, until fragrant. Add chopped artichoke hearts and sauté well. Then add fresh baby spinach leaves. Stirring occasionally, cook down until wilted. Remove from heat and let cool completely.
- In another mixing bowl, combine softened cream cheese, Parmesan cheese, sour cream, and seasonings. Mix everything together thoroughly. Fold in the cooled cooked vegetables into the creamy mixture, stirring until well combined. Season again if needed.
- Take out the partially baked portobello mushrooms. Fill them up generously with the spinach-artichoke mixture inside each mushroom cap. Top off the filled caps evenly with grated mozzarella cheese.
- Bake at the same temperature for around 15-20 minutes more, until the cheese is melted and bubbly with a golden brown color.
- Serve immediately while still warm. Enjoy!
These Spinach and Artichoke Stuffed Portobello Mushrooms make an excellent appetizer or side dish that is sure to impress your guests!
Nutritional Information
Spinach and Artichoke Stuffed Portobello Mushrooms are not only delicious but also a nutritious vegetarian dish. Here is the breakdown of the nutritional information for this recipe:
Calories:
Each serving contains approximately 175 calories, making it a relatively low-calorie option.
Fat:
With about 11g of fat per serving, these stuffed mushrooms provide a moderate amount of healthy fats.
Carbohydrates:
The recipe includes around 14g of carbs per serving. However, most of these carbs come from fiber-rich ingredients like spinach and artichokes, resulting in a lower net carb count.
Protein:
These stuffed portobello mushrooms offer about 8g protein per portion.
This nutrient profile makes Spinach and Artichoke Stuffed Portobello Mushrooms an excellent choice for those looking to enjoy a flavorful meal while maintaining their health goals.
Remember that individual servings may vary depending on specific ingredient brands or variations made to the original recipe. It’s always advisable to double-check your own calculations if you have any dietary restrictions or preferences.
Next up, let’s explore some helpful tips and creative variations you can try when preparing this mouthwatering dish!
Tips and Variations:
1. Add some heat:
If you like a little spice, consider adding red pepper flakes or diced jalapenos to the spinach-artichoke mixture before stuffing the mushrooms. This will give your dish an extra kick of flavor.
2. Experiment with different cheeses:
While Parmesan cheese is commonly used in this recipe, feel free to get creative and try other types of cheese as well. Gruyere, feta, or even blue cheese can add unique flavors that complement the spinach and artichokes beautifully.
3. Make it gluten-free:
To make this recipe suitable for those following a gluten-free diet, simply ensure that all ingredients are certified gluten-free (especially cream cheese) and use gluten-free breadcrumbs if desired.
4. Serve as an appetizer or main course:
These stuffed portobello mushrooms work great as both an appetizer at parties or gatherings and also as a satisfying vegetarian main course option when served alongside a fresh salad or roasted vegetables.
5. Cook on the grill:
For added smoky flavor during warmer months, consider grilling these stuffed portobello mushrooms instead of baking them. Simply preheat your grill to medium-high heat then place prepared mushroom caps directly onto greased foil over indirect heat. Grill until tender, about 10-15 minutes.
6. Make-ahead option:
If you’re planning ahead for dinner guests, you can prepare these stuffed mushrooms up to one day in advance by completing steps 1-7 but not baking yet! Instead, cover tightly with plastic wrap and refrigerate overnight. When ready, bake according to instructions.