Spinach and Artichoke Stuffed Portobellos

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Party Light Bites

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
15 min
Level:
Easy
Yield:
20 pieces of stuffed portobell

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. 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. Add chopped toast and dampen stuffing with chicken or vegetable stock. 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. Cut each mushroom into 4 pieces and transfer to a serving dish.

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Comments & Reviews

recipe Spinach and Artichoke Stuffed Portobellos
Lindsey Kaufman, TX 11-12-2009
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Yum!! Made various changes due to lack of ingrediants
Rated: 4 stars out of 5

I made this recipe because its getting close to thanksgiving and my mom always makes an amazing spinach & artichoke... casserole...and Ive been having a hankering. I made this recipe, however I did not have whole portobellos. They were sliced so I threw them in the spinach. I also used breadcrumbs because I did not want huge peices of bread since I ate this with spaghetti. I also forgot to get stock so I excluded that from my recipe.However, I knew that my mom put a bit of milk and sour cream so I used that to get it some stick and "juice". So I guess I changed this recipe up a bit. I really enjoyed it and while it wasnt my mom's creamy recipe, it was decent. Worth making again, but next time I will try the whole portobellos & follow to recipe as calls and review again. Read more
recipe Spinach and Artichoke Stuffed Portobellos
Kellyann Tarpon Springs, FL 02-23-2009
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Pretty Good
Rated: 4 stars out of 5

I followed the recipe exactly - it turned out pretty good. I prefer my mushrooms grilled and will probably use less oil and... less bread (maybe 1 - 1.5 slices) next time. I can't say it was really missing anything but I would imagine I'll add some spice to kick it up a notch next time.Read more
recipe Spinach and Artichoke Stuffed Portobellos
sarah walnut creek, CA 12-09-2008
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Makes a great side dish!
Rated: 5 stars out of 5

I made these as a side dish for Thanksgiving. I tripled the recipe since I was cooking for a large crowd. I ended up having... left over stuffing, so I served it on the side. Trust me you could serve the stuffing by itself it's so good! These were a definite hit, wouldn't change a thing!Read more
recipe Spinach and Artichoke Stuffed Portobellos
Tomasa Chula Vista, CA 10-20-2008
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Delicious Vegetarian Dish
Rated: 4 stars out of 5

My husband and I love to eat mushrooms. This dish is absolutely delicious. This recipe makes a good appetizer, vegetable... dish, or main dish. I didn't have Italian bread, so I used Italian Bread Crumbs, I think they gave the mushrooms added flavor. I will make this recipe again and again.Read more
recipe Spinach and Artichoke Stuffed Portobellos
Yesha Buena Park, CA 02-22-2008
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much love from a novice cook!!
Rated: 5 stars out of 5

I recently made this recipe for a group of friends for Valentines Day and it turned out amazing!!! From someone who is still... figuring out the basics of cooking, this was a definitely doable. I made a few alterations to the recipe: I used vegetable broth and instead of the bread I substituted it with italian flavored croutons. The croutons give it an additional flavor with less work. I also added in a few tomatoes and used red onions instead of white, it gives the stuffing more color. Unlike other reviewers I did not feel that the portebellos over powered the rest of the recipe nor the balsamic vinegar. With the vinegar follow the measurement to a T and you shouldn't have any problems. Also, I followed the measurements for the stuffing as stated in the recipe, except I used it to stuff 8 mushrooms rather than the 5 the recipe calls for. The stuffing came out in perfect proportions - no leftovers and each mushroom was piled high with yumminess!! Thank you! Enjoy! :)Read more
recipe Spinach and Artichoke Stuffed Portobellos
valerie pomona, CA 02-06-2008
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EXCELLENT!
Rated: 5 stars out of 5

This was so delicious! Very rich and a great side to any dish. We loved it!