Spinach and artichoke stuffed portobello mushrooms

Ingredients

• 8 wholelarge portobello mushroom caps, 10–13 cm (4–5 inches) wide, stems and gills removed
• 0.5 g (2 sprays), dividednon-stick cooking spray
• 2 cloves, mincedgarlic
• ½ medium, finely dicedyellow onion
• 283 g (10 oz), thawed, drained and squeezed dryfrozen spinach
• 113 g (4 oz or ½ cup), drainedartichoke hearts packed in brine
• 1.25 ml (¼ tsp)kosher salt
• 113 g (4 oz)light cream cheese
• 60 ml (¼ cup)water
• 28 g (¼ cup), shreddedpart-skim mozzarella

Instructions

1. 1

   Prepare the mushrooms

   Preheat the oven to 200°C. Line a baking tray with foil, arrange the mushroom caps stem-side down and spray them with cooking spray.

2. 2

   Bake the caps

   Bake the mushrooms for 10 minutes.

3. 3

   Soften the aromatics

   Meanwhile, heat a large frying pan over medium heat and spray it with cooking spray. Add the garlic and onion, stirring occasionally, and cook for 3–4 minutes until the onion has softened.

4. 4

   Make the filling

   Add the spinach, artichokes, salt, cream cheese and water to the pan. Stir until the spinach mixture is creamy and smooth.

5. 5

   Fill the mushrooms

   When the mushroom caps are tender, remove them from the oven and fill them with the spinach mixture. Sprinkle with the grated mozzarella.

6. 6

   Melt the cheese

   Return the filled mushrooms to the oven and bake for 10 minutes more, until the cheese has melted.

What are spinach and artichoke stuffed portobello mushrooms?

Portobello mushrooms are large, mature mushrooms with broad caps that can be filled and baked. This Italian-inspired version pairs them with the familiar combination of spinach, artichokes and creamy cheese.

Pre-baking the caps gives them a head start, while the filling is prepared separately on the hob. Removing the gills also suits cooks who find their flavour too bitter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 6g protein, 9g carbs, 4g fat.

The spinach, artichokes and onion provide most of the carbohydrates, while the cream cheese and mozzarella contribute fat and some protein. The mushrooms add bulk, and serving a cap with a green salad or extra vegetables makes a balanced plate.

Preparing the portobellos

Clean caps: Wipe the mushrooms gently and remove the stems and gills before baking. Their hollow centres will then have room for the filling.

First bake: Cook the caps stem-side down for 10 minutes at 200°C. This softens them before they are filled.

Getting the filling creamy

Dry spinach: Thaw the spinach, drain it and squeeze out as much water as possible. Excess moisture can make the filling loose.

Melt the cheese: Stir the cream cheese and water into the spinach and artichokes until the mixture looks smooth and creamy. If the artichokes are packed in brine, drain them before adding.

Checking texture and doneness

Tender caps: The mushrooms should soften during their first 10 minutes in the oven, but still hold their shape when filled.

Melted topping: After the second bake, the mozzarella should be melted over the filling. The recipe gives 10 minutes for this final stage.

Keeping the cooking on schedule

Start the filling while the mushrooms bake for their first 10 minutes. The onion takes 3–4 minutes to soften, after which the spinach mixture can be stirred together.

Fill the softened caps, add the mozzarella and bake for the final 10 minutes. The stated total cooking time is 40 minutes.

Serving the mushrooms

Serve the caps warm as a vegetarian side dish or arrange them on a platter for a party. Their creamy filling pairs well with a crisp green salad or roasted vegetables.

For a more substantial meal, serve them with a grain such as rice or quinoa. Add any accompanying sides separately so the mushrooms stay easy to handle.

Recipe notes & tips

• Squeeze the thawed spinach thoroughly so the filling stays creamy rather than watery.
• Drain the artichokes well before mixing them into the filling.
• Remove the mushroom gills before cooking if you prefer a milder flavour.
• Use a large pan so the filling ingredients are easy to stir together.
• Arrange the caps stem-side down for their first bake, as directed.

Variations

• Add herbs: Stir chopped parsley into the filling for a fresh note.
• Use fresh spinach: Cook it until wilted, then drain and squeeze it well before adding the other filling ingredients.
• Change the cheese: Replace the mozzarella with another good melting cheese.
• Add chilli: Mix a pinch of chilli flakes into the filling for gentle heat.
• Serve with grains: Pair the mushrooms with cooked rice or quinoa for a more filling meal.

Common mistakes to avoid

• Wet spinach: Squeeze it dry after thawing so the filling does not become watery.
• Undrained artichokes: Drain the hearts before mixing them in to avoid excess liquid.
• Skipped gill removal: Scrape out the gills if you find their flavour bitter.
• Overbaking the caps: Check that they are tender after the first 10 minutes so they can still hold the filling.
• Crowded filling: Divide the mixture between all 8 caps so each one is filled evenly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven until hot throughout; the mushrooms may soften further after storage.

Frequently asked questions