Creamy Spinach Artichoke Stuffed Mushrooms {A Meatless Monday Recipe

Creamy Spinach Artichoke Stuffed Mushrooms {A Meatless Monday Recipe

While we were away, I tried out a few new Meatless Monday recipes. This creamy spinach artichoke stuffed mushrooms recipes was one of my favorites!

These creamy spinach artichoke stuffed mushrooms take ordinary stuffed mushrooms over the top. Spinach and artichoke dip in vegetarian main course meal!

Here’s my take on a Fine Cooking recipe I stumbled across online:

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

Position a rack in the center of the oven and heat the oven to 450 degrees F.

In a small bowl, combine 2 tablespoons of the oil and about two-thirds of the minced garlic. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms with the opening side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

While the mushrooms are roasting, heat 1 tablespoon of the olive oil in a saute pan and add a handful of spinach at a time. Cook each hand full of spinach down before adding the next. Cook the spinach until most of the moisture has cooked out, about 3 to 5 minutes. Dump the spinach in a sieve to drain out the remaining liquid and allow to cool, slightly.

In a medium bowl, mix the ricotta cheese, and 1 teaspoon of the thyme with a spatula.

Drain and chop up the artichokes.

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

Stir in the spinach and artichokes and season with salt and pepper, to taste.

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

In another small bowl, combine the remaining garlic, 1 tablespoon olive oil, and 1 teaspoon thyme with the breadcrumbs and parmesan cheese. Spoon the artichoke mixture evenly into the mushroom caps, then top each mushroom with the breadcrumb mixture.

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

Bake until the crumbs are golden-brown and the filling is hot; about 10 minutes. Serve immediately.

This recipe combines the flavors of stuffed mushrooms, spinach and artichoke dip all into a main course meal that will knock your socks off. | TheMountainKitchen.com

Yes, these creamy spinach artichoke stuffed mushrooms are as good as they look! You could even use smaller mushrooms and turn these into an appetizer for your next party.

Creamy Spinach Artichoke Stuffed Mushrooms

These creamy spinach artichoke stuffed mushrooms take ordinary stuffed mushrooms over the top. Spinach and artichoke dip in vegetarian main course meal!
Course Appetizer, Main Course
Cuisine Meatless Monday, Vegetarian
Keyword Artichoke, creamy, spinach, stuffed mushrooms
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 345kcal

Ingredients

  • 4 tablespoons extra virgin olive oil (divided)
  • 3 medium garlic cloves minced (divided)
  • 4 medium Portobello mushrooms stemmed and gills removed
  • Kosher salt and fresh cracked black pepper
  • 4 ounces ricotta cheese
  • 1 ½ teaspoon dried thyme (divided)
  • 10 ounces fresh spinach
  • 6 ounces canned artichokes patted dry, and chopped
  • ½ cup fresh breadcrumbs
  • cup parmesan cheese fresh grated

Instructions

  • Position a rack in the center of the oven and heat the oven to 450 degrees F.
  • In a small bowl, combine 2 tablespoons of the oil and about two-thirds of the minced garlic. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms with the opening side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
  • While the mushrooms are roasting, heat 1 tablespoon of the olive oil in a saute pan and add a hand full of spinach at a time. Cook each hand full of spinach down before adding the next. Cook the spinach until most of the moisture has cooked out, about 3 to 5 minutes. Dump the spinach in a sieve to drain out the remaining liquid and allow to cool, slightly.
  • In a medium bowl, mix the ricotta cheese, and 1 teaspoon of the thyme with a spatula.
  • Drain and chop up the artichokes.
  • Stir in the spinach and artichokes and season to taste with salt and pepper.
  • In another small bowl, combine the remaining garlic, 1 tablespoon olive oil, and 1 teaspoon thyme with the breadcrumbs and parmesan cheese. Spoon the artichoke mixture evenly into the mushroom caps, then top each mushroom with the breadcrumb mixture.
  • Bake until the crumbs are golden-brown and the filling is hot; about 10 minutes. Serve immediately.

Notes

Recipe adapted from Fine Cooking

Nutrition

Calories: 345kcal | Carbohydrates: 19g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 482mg | Potassium: 766mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7275IU | Vitamin C: 29.5mg | Calcium: 274mg | Iron: 3.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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