Side Dish

Spinach and Artichoke Stuffed Portobellos

Name: Spinach and Artichoke Stuffed Portobellos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 servings
Ingredients: 2 tablespoons balsamic vinegar; 4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons; 3 cloves garlic, chopped; 3 slices Italian bread, toasted and chopped into small cubes; 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 2 teaspoons extra-virgin olive oil, a drizzle; 1 small yellow skinned onion, chopped; 1/4 cup grated Parmigiano-Reggiano, a handful; 5 medium portobello mushroom caps; Salt and freshly ground black pepper; 1 pound fresh spinach, coarsely chopped; 1/2 cup packaged or canned chicken or vegetable stock; 1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels

24 September 2026

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Total Time25 Mins

Serves20

Per Serving$0.64

Spinach and Artichoke Stuffed Portobellos requires roughly 25 minutes from start to finish. One serving contains 48 calories, 2g of protein, and 3g of fat. For 64 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 20.

Side Dish Onions Cheese Mushroom Spinach

Method:

1
Preheat oven to 375 degrees F.
2
Heat a large nonstick skillet over medium high heat.
3
Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
4
Add balsamic to the pan and allow the vinegar to cook away as it coats the caps.
5
Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion.
6
Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme.
7
Add chopped toast and dampen stuffing with chicken or vegetable stock.
8
Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling.
9
Cut each mushroom into 4 pieces and transfer to a serving dish.