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A lighter take on the classic spinach and artichoke dip but stuffed in a giant portobello mushroom and baked in the oven for ooey gooey goodness!
These spinach and artichoke stuffed mushrooms are a great appetizer to make for your next gathering. They only require a handful of ingredients and are a synch to make! They’re an easy make ahead of time recipe that you can reheat in a flash right before the guests arrive!
How do I serve this dish? Giant portobello mushrooms stuffed with a lighter version of spinach and artichoke dip can be served as a baked dip alongside chips, crudite vegetables, or any crunchy vessel! Alternatively, you can serve this as a side dish accompanying your main course. Since we’ve lightened up the dip using greek yogurt instead of mayonnaise, it’s by no means indulgent to eat one or two of these giant stuffed mushrooms by yourself. If you want to eat all six, you do you!
These spinach and artichoke stuffed mushrooms are so simple and the presentation is so cute, they’re sure to be a crowd pleaser!
Ingredients in these Spinach and Artichoke Stuffed Mushrooms
Portobello Mushroom Caps: Go big and get the jumbo portobello mushroom caps.
Spinach & Artichoke Dip: Frozen spinach, thawed and chopped small, greek yogurt and parmesan cheese, and chopped artichoke hearts make up the filling for these stuffed mushrooms.
Spices & Herbs: Parsley, onion powder, minced garlic, salt and pepper, and optional red pepper flakes for topping!
Kitchen Tools Needed for this Recipe
- Baking tray
- Mixing bowl and large spoon
- Cutting board and knife
How to Make the Spinach and Artichoke Stuffed Mushrooms
Step One: Preheat the oven to 425° F and wash and de-stem 6 large mushroom caps. Carve out the insides of the mushrooms with a fork to make some room for the filling. Place on the baking tray, carved side up. Drizzle with a little bit of olive oil and a dash of salt and pepper. Bake for 15 minutes.
Step Two: While mushrooms are baking, in a small skillet, saute 1 tablespoon minced garlic on medium-high heat for 2-3 minutes until fragrant.
Step Three: In a large bowl, combine one 14 ounce can of artichoke hearts, 1 cup of chopped spinach, ½ cup of plain non-fat greek yogurt, ¼ cup of grated parmesan cheese, the tablespoon of sauteed garlic, ½ teaspoon of parsley, ¼ teaspoon of onion powder, and another dash of salt and pepper. Stir all the ingredients until well combined.
Step Four: When the mushrooms have finished pre-baking, remove from the oven and soak up any excess water using a paper towel (or baster!)
Step Five: Scoop approximately a ¼ cup of the filling into the carved opening of each baked portobello mushroom cap. Sprinkle red pepper flakes on top (optional). Bake in the oven for 8-10 minutes until the filling is gooey and appears slightly golden.