Overstuffed Portabella Mushrooms

By Denise Edmister

Overstuffed Portabella Mushrooms


Mr. Food


Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty stuffings like this cheesy artichoke spinach filling. As an appetizer or even a light lunch, our Overstuffed Portabella Mushrooms are delicious.

Yields: 6

Cooking Time: 30 min

  • 6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towels
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/2 cup quartered artichokes, drained
  • 1/4 cup chopped onion
  • 1/4 cup Italian bread crumbs
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on baking sheet and set aside.
  2. In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide spinach mixture on top of each mushroom cap and mound with a spoon.
  3. Bake 30 to 35 minutes, or until heated in center.


  • For a complete meal, we suggest serving your portabellas with a side of angel hair pasta tossed with olive oil and garlic.
  • We're picturing a platter of these gorgeous stuffed mushrooms and a savory bowl of Greek Pasta Salad as a light and delicous meal! What do you think?
  • For lots of tasty mushroom recipes and tips, click here.


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