Description
These creamy spinach artichoke stuffed mushrooms transform ordinary mushrooms into a delicious vegetarian main course inspired by classic spinach artichoke dip. With a savory ricotta filling, tender cooked spinach and artichokes, topped with a crispy parmesan breadcrumb crust, they make a perfect appetizer or light meal.
Ingredients
Mushroom Preparation
- 4 medium Portobello mushrooms, stemmed and gills removed
- 4 tablespoons extra virgin olive oil (divided)
- 3 medium garlic cloves, minced (divided)
- Kosher salt and freshly cracked black pepper
Filling
- 4 ounces ricotta cheese
- 1 ½ teaspoons dried thyme (divided)
- 10 ounces fresh spinach
- 6 ounces canned artichokes, patted dry and chopped
Topping
- ½ cup fresh breadcrumbs
- ⅓ cup parmesan cheese, freshly grated
Instructions
- Preheat Oven and Prepare Mushrooms: Position a rack in the center of the oven and heat to 450 degrees F. In a small bowl, combine 2 tablespoons of olive oil and about two-thirds of the minced garlic. Brush the inside and outside of the mushroom caps with this garlic oil and season generously with kosher salt and freshly cracked black pepper. Place the mushrooms on a rimmed baking sheet opening side up.
- Roast Mushrooms: Roast the prepared mushroom caps until just tender, approximately 10 minutes. This softens the mushrooms and enhances their flavor.
- Cook Spinach: While mushrooms roast, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the spinach in batches, cooking down each handful before adding the next. Continue until most of the moisture evaporates, about 3 to 5 minutes. Drain the cooked spinach in a sieve to remove excess liquid and allow cooling slightly.
- Prepare Filling Mixture: In a medium bowl, stir together ricotta cheese and 1 teaspoon dried thyme. Chop the drained artichokes and add them along with the cooled spinach. Season the mixture with salt and pepper to taste, combining well.
- Make Topping: In a separate small bowl, mix the remaining minced garlic, 1 tablespoon olive oil, 1 teaspoon dried thyme, fresh breadcrumbs, and grated parmesan cheese until combined.
- Stuff Mushrooms and Add Topping: Divide the spinach and artichoke mixture evenly among the roasted mushroom caps. Top each filled mushroom with the breadcrumb and parmesan topping.
- Final Bake: Return the stuffed mushrooms to the oven and bake until the breadcrumb topping is golden brown and the filling is heated through, about 10 minutes. Serve immediately for best flavor and texture.
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent watery filling.
- Fresh breadcrumbs and parmesan cheese create a nice crunchy topping but you can substitute panko breadcrumbs for extra crispiness.
- These mushrooms are best served hot right out of the oven.
- Recipe adapted from Fine Cooking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
