Easy and delicious: Spinach and artichoke stuffed portobellos
FoodGourmet vegetarian fare

Easy and delicious: Spinach and artichoke stuffed portobellos

Just add a side of pasta for a complete meal.

Spinach and artichoke stuffed portobello (Photo by Jessica Grann)
Spinach and artichoke stuffed portobello (Photo by Jessica Grann)

These stuffed portobello mushrooms are just the thing when you’re craving a gourmet vegetarian dinner and are pressed for time.

I typically experiment a lot before I publish recipes, but this one was perfect on day one. I knew this recipe would be a hit when my husband (my resident taste-tester) took one bite to try it and asked to finish the entire piece on the spot.

I served this with a side of cheese ravioli, but any simple pasta like orzo would be a perfect addition to the meal.

Spinach and artichoke stuffed portobellos

6 portobello mushrooms
2 tablespoons olive oil
½ of a medium onion, diced
2-3 garlic cloves, minced
1 8-ounce bag of washed fresh spinach
1 14-ounce can of artichoke hearts, sliced into quarters
¾ cup of ricotta cheese
¼ cup plus 1 tablespoon of Parmesan cheese, divided
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon breadcrumbs or matzo meal (optional)

Set the oven to 375 F and place the rack in the middle.

Remove the stems and scoop out the gills of the mushroom.

Place a large sauté pan over medium heat and add the olive oil and diced onions. Sauté for 8 to 10 minutes, until the onions are soft and translucent.

Add the fresh spinach, stirring regularly until the leaves are wilted but still bright green.

Add the minced garlic to the pan and sauté for 1 or 2 minutes, until fragrant, being careful not to burn the garlic.

Remove the pan from the heat and allow it to cool for 5 to 10 minutes.

Drain and rinse the artichokes and cut each heart into quarters.

Add the artichokes, ricotta cheese, ¼ cup of the Parmesan cheese, salt, pepper and breadcrumbs to the pan and mix well. If you’re avoiding gluten, you can skip the breadcrumbs, but I like to add a small amount to hold the cheese filling together.

Fill the mushrooms with the cheese stuffing and sprinkle the tops with the remaining tablespoon of Parmesan cheese.

Place the stuffed mushroom caps into a baking dish and bake for 35 to 40 minutes. The mushrooms should be firm but still fork-tender. Insert a sharp knife into the flesh of a mushroom; if it feels too firm, bake it for an additional 5 minutes.

It doesn’t get easier than this. Boil some pasta or ravioli while the mushrooms are cooking and serve with a garden or Caesar salad. Enjoy and bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.

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