These baked portobello mushrooms are stuffed and piled high with a flavorful and nutrient-packed vegetarian filling: feta, white beans, spinach, artichokes, sun dried tomatoes, and even more goodness.
Plus, they’re super versatile: they work as a side dish, vegetarian main dish, or appetizer (if you slice them into pieces or use baby bella mushrooms).
Any way you eat them, they’re delicious. Everyone will be coming back for more!
Spinach Artichoke Stuffed Mushrooms
There’s a reason stuffed mushrooms are always a hit at parties – they’re so tasty!
I wanted to take the idea of stuffed mushroom appetizers and super-size it into a main dish, using large portobello mushrooms. And I love how these turned out!
It’s like a combination of stuffed mushrooms, spinach artichoke dip, and hearty white beans with melty cheese on top. You really can’t go wrong with a combo like that!
Plus, portobello mushrooms taste rich and ‘meaty’, so they’ll please even your most meat-loving family members.
That said, you can always add some cooked shredded chicken or ground turkey to the filling if you prefer.
Here are more tasty, healthy mushroom recipes to try!
Baked Portobello Ingredients
To make these baked portobello mushrooms, you’ll need:
- portobello mushrooms (medium to large in size)
- sun dried tomatoes
- canned artichoke hearts
- canned cannellini beans
- fresh spinach
- balsamic vinegar
- olive oil
- fresh thyme
- feta cheese
- parmesan cheese
- red pepper flakes (optional for added heat)
How to Make Stuffed Portobello Mushrooms
Start by preheating your oven to 400 degrees F.
Use a spoon to scoop out the gills underneath the mushroom caps. If the mushrooms have stems, cut them off, chop them up, and set aside.
Place the mushrooms cap-side up on a parchment-lined sheet pan. Sprinkle with salt and pepper and bake for around 15 minutes, until they’re tender.
While the mushrooms are roasting, pour olive oil (or oil from sun-dried tomatoes) in a skillet over medium heat.
Toss in the artichokes, sun dried tomatoes, and white beans. Cook about 2-3 minutes, until everything is heated.
Use the back of a wooden spoon to smash half of the beans. They should be lightly smashed (not pureed).
Next, add spinach, balsamic vinegar, and thyme leaves, and cook for 1-2 more minutes.
The spinach should be wilted and the liquid should have evaporated at this point. Then, stir in feta.
Back to the mushrooms: flip the caps over so they are cap side down on the baking sheet.
Fill each evenly with the spinach artichoke mixture, pressing down gently to pack.
Sprinkle parmesan over the top. Broil in the oven until the parmesan cheese is browned.
(If you don’t have a broil setting on your oven, just bake for 10-15 more minutes, watching for the cheese to melt.)
Lastly, place on a plate and serve warm!
What to Serve With Baked Portobellos
Before we get into side dish ideas, I want to mention that these stuffed portobello mushrooms actually make delicious veggie burgers!
Toss a stuffed mushroom into a ciabatta bun, throw together a side salad, and you’ve got a delicious meal.
Here are some more side dishes that would be great with these:
- Vegan Kale Caesar Salad
- Baked Sweet Potato Fries
- Herb & Garlic Roasted Vegetables
- Zesty Italian Pasta Salad
- Lemony Quinoa Salad with Spinach
I hope you enjoy these! You’ll find the full baked portobello mushrooms recipe at the bottom of this post.
What’s your favorite recipe with portobello mushrooms? Let me know in the comments!
Looking for more vegetarian meal ideas? Check these out:
- Sriracha Tofu Stir Fry
- Instant Pot Farro Risotto with Spring Veggies
- Vegan Stuffed Sweet Potatoes with Black Beans
- Black Bean Veggie Burgers with Pumpkin
- Instant Pot Spaghetti Squash & Vegan Bolognese
- Walnut and Mushroom Vegetarian Enchiladas
- Sweet Potato and Lentil Curry
- Jackfruit Carnitas Tacos
- 6 medium to large portobello mushroom caps (about 12 ounces)
- 1 tablespoon olive oil (or oil from oil-packed sun dried tomatoes)
- 1/3 cup chopped sun dried tomatoes (dry or oil-packed)
- 1 15-oz can artichoke hearts, drained and chopped
- 1 15-oz can cannellini beans, drained and rinsed
- 2 packed cups fresh spinach leaves, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1/3 cup crumbled feta cheese
- 2 tablespoons grated parmesan cheese
- salt, black pepper, and red pepper flakes to taste
- Heat oven to 400 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- Use a spoon to remove the gills from the underside of the mushroom caps. If your mushrooms have stem pieces, finely chop them and set aside.
- Place the mushrooms cap side up on the sheet pan. Sprinkle with salt and pepper and roast for about 15 minutes, until tender.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes, sun dried tomatoes, any extra mushroom stem pieces you have chopped, and white beans, and cook until heated through, about 2-3 minutes.
- Use the back of a spatula or wooden spoon to lightly smash about half of the beans, leaving the rest whole. You're looking for a textured mash, not a smooth puree.
- Add the spinach, balsamic vinegar, and thyme, and cook another 1-2 minutes, until the spinach is wilted and the liquid has cooked off. Stir in the crumbled feta.
- Flip the mushroom caps over so they're cap side down on the sheet pan. Divide the filling evenly between the mushroom caps and press down gently to pack the filling onto the mushrooms. Sprinkle the parmesan cheese over the top.
- Turn the oven to the broiler setting and broil the mushrooms until the parmesan cheese is browned and bubbly. If you don't have a broiler setting, continue baking the mushrooms for 10-15 minutes, until the cheese is melted.