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Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad Recipe

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

Rachael Ray

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Sounds Appetizing

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on February 04, 2011

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    Really yummy! I used half of the filling for mushrooms and then used the rest a couple of days later in a veggie lasagna. Two great meals from one great filling!

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  • on November 22, 2010

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    I tried this filling in chicken breast. Split the breast and pound flat, add a slice of ham and the filling to one side. Pull the other half over the top and secure with toothpicks. Bake at 325 for about 40 minutes.

    I did add extra garlic as well a shredded swiss cheese and as everyone has said chop up the artichocks and taste for salt and pepper.

    I also tried this as a hot dip with crackers. Pretty good option. Cooks up kind of like a souffle. This version I also added the swiss cheese.

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  • on November 18, 2010

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    I liked it very much

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  • on January 12, 2010

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    And they were wonderful! Healthy and tasty :D

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  • on January 09, 2010

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    I am a good cook and love stuffed mushrooms.... This was a disappointment :(

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  • on January 09, 2010

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    I thought this was a great idea but decides on varying the recipe a bit.

    Roasted the portabellos at 425 for 20 minutes with EVOO and balsamic, turning them cap up in the last 5 minutes.

    For the filling I used chopped marianated artichoke hearts (drained instead of the plain variety.

    I doubled the amount of garlic - I use a press, which I like better than grating.

    I used 2 tsp. of salt and upped the parmesan.

    When I filled them, I put them back in the oven at 400 for 10 minutes.

    DELICIOUS. Would totally make this again.

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  • on January 07, 2010

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    Definitely add some parm to the stuffing and chop the artichokes a bit. Also, when RR says "salt and pepper to taste," she really means it. Keep adding salt, especially, until the flavor of the cheeses come out. The same is true of the garlic. Add some, let it sit for a while, and then taste it. The dish needs salt and just enough garlic especially to bring out the flavors of the other ingredients. I used garlic powder, BTW. My Italian grandmother would turn over in her grave, but it beats grating garlic.

    This dish reminded me of a cross between spinach lasagna and an eggplant parm with the added flavor and firm texture of the portobellas. Brilliant concept that requires your attention to the seasoning. You've done it again, RR!

    Tom B.

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  • on July 12, 2009

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    I love to try new recipes and generally have good luck with things rated 4 or 5 stars. Not so with this one. Wouldn't make it again or recommend it to anyone. Stuffing was nasty. Very disappointed.

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  • on April 02, 2009

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    I decided to try this after seeing her make this on a show yesterday. I thought, hmm what a great idea, but after reading the reviews I decided to alter it. Instead of grilling the mushrooms, I baked them in the oven. I coated the baking dish with a little EVOO and sprayed the inside of each cap with butter. Sauteed up some onion & garlic in EVOO, added the spinich and chopped artichokes. Mixed in the ricotta and parm cheese. Taste tested and added a little bit of salt. Then I filled the mushrooms caps and added a little bit of mozz cheese and baked several more minutes til the cheese had melted. Big hit with dh and the kids!

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  • on March 24, 2009

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    I love to cook and am pretty good at it. I love mushrooms and spinach artichoke dip. This was the most horrid thing EVER! It stunk the kitchen up cooking and tasted just as bad. The mushrooms ended up being bland and after I managed to add a ton of salt to enhance the flavor, the flavor was still bad. I will never make this again and DO NOT RECOMMEND. Now I have to go make something else for dinner. Big disappointment!

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