Best 6 Artichoke Stuffed Portobellos Recipes

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**Savor the Delightful Fusion of Portobello Mushrooms and Artichokes: A Culinary Journey Awaits**

Embark on a culinary adventure with our tantalizing artichoke-stuffed portobello mushrooms, a symphony of flavors that will captivate your taste buds. These hearty and versatile mushrooms, paired with the delectable artichoke hearts, create a symphony of textures and flavors that will leave you craving more. Our diverse collection of recipes caters to various dietary preferences, ensuring that every palate can indulge in this culinary delight. Whether you prefer a classic vegetarian option or a protein-packed feast with chicken or crab, we have the perfect recipe for you. Get ready to explore a world of culinary possibilities as you dive into our artichoke-stuffed portobello mushroom extravaganza.

Here are our top 6 tried and tested recipes!

SPINACH AND ARTICHOKE STUFFED PORTOBELLOS



Spinach and Artichoke Stuffed Portobellos image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 20 pieces of stuffed portobell

Number Of Ingredients 14

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

Steps:

  • 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.

SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS



Spinach & Artichoke-Stuffed Portobello Mushrooms image

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Provided by Carolyn Casner

Categories     Healthy Vegetarian Mushroom Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
½ teaspoon ground pepper, divided
⅛ teaspoon salt, divided
4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
1 (5 ounce) package baby spinach, roughly chopped
1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
2 ounces reduced-fat cream cheese, softened
¼ cup grated Parmesan cheese, plus more for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  • Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 14.2 g, Cholesterol 11.9 mg, Fat 10.7 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 491 mg, Sugar 3.3 g

STUFFED ARTICHOKES



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Steps:

  • Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  • In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  • Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  • Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS



Chicken, Artichoke, and Spinach-Stuffed Portobellos image

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breasts, chopped
1 (15 ounce) jar Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
1 teaspoon red pepper flakes
1 (6 ounce) package shredded Parmesan cheese, divided
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
  • Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
  • Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
  • Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD



Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

Steps:

  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
  • Preheat grill to medium-high and oven to 425 degrees F.
  • Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
  • Remove mushroom caps from grill.
  • To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
  • Serve 2 caps with a pile of salad alongside, if desired, per person.

Tips:

  • Choose the right portobello mushrooms. Look for large, flat mushrooms with intact gills. Avoid any mushrooms that are bruised or have blemishes.
  • Trim the portobello mushrooms. Remove the stems and use a spoon to scrape out the gills. Rinse the mushrooms under cold water and pat them dry.
  • Marinate the portobello mushrooms. This will help them to absorb flavor and stay moist during cooking. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs.
  • Stuff the portobello mushrooms. You can use a variety of fillings, such as artichoke hearts, spinach, cheese, or vegetables. Get creative and experiment with different flavors.
  • Cook the portobello mushrooms. You can grill, bake, or sauté the mushrooms. If you are grilling the mushrooms, preheat your grill to medium-high heat. Brush the mushrooms with olive oil and grill them for 5-7 minutes per side, or until they are tender.
  • Serve the portobello mushrooms. You can serve the mushrooms as a main course or as a side dish. They are also great for appetizers or party food.

Conclusion:

Artichoke stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed in a variety of ways. They are easy to make and can be tailored to your own taste preferences. With their hearty flavor and meaty texture, portobello mushrooms are a great alternative to meat. So next time you are looking for a healthy and satisfying meal, give artichoke stuffed portobello mushrooms a try.

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