Skip to main content

« Back

Spinach and Artichoke Stuffed Portobello Mushrooms

Oct 6, 2014

Spinach and Artichoke Stuffed Portobello Mushrooms


  • 4 portobello mushrooms, washed with stems and gills removed
  • 1 cup ricotta cheese
  • 1 tablespoon minced garlic
  • 10 - 16 ounces frozen chopped spinach, thawed and drained well
  • 14 ounce can artichoke hearts, drained and chopped
  • salt and pepper, to taste
  • 1/2 cup shredded parmesan cheese
  • 4 ounces mozzarella cheese, shredded and divided
  • 1/4 cup panko bread crumbs


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Place portobello mushrooms on baking sheet, top side down.
  2. In a medium bowl, mix together ricotta, garlic, spinach, artichokes, most of the mozzarella (reserve a small amount to top each mushroom), Parmesan cheese, and salt and pepper. Divide mixture between the mushrooms. Sprinkle with bread crumbs and top with the remaining mozzarella cheese.
  3. Bake until cheese is melted and bread crumbs are browned and filling is hot.


--I use 16 ounces of frozen spinach, but if your grocery store sells only 10-12 bags, feel free to use that. It will be less spinach than what I used, but it will still be enough for the mushrooms.


Schedule a complimentary fit evaluation so we can get to know you and your goals and build you a customized training program to reach them.