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!
Let’s stuff some mushrooms!
How To Make Creamy Spinach Artichoke Stuffed Mushrooms
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 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 it 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 with salt and pepper, to taste.
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.
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.
Other Vegetarian Mushroom Recipes
- Portobello Mushroom Cap Pizzas
- Mushroom Flatbread Pizzas
- Mushroom Spinach Soup
- Healthy Mushroom Pot Pies With Cauliflower Sauce
- Mushroom Spinach Quiche
- Kale Wild Rice and Mushroom Casserole
- Roasted Mushroom Cheese Toasts
Creamy Spinach Artichoke Stuffed Mushrooms
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 freshly 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
- ⅓ 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.
Cheryl "Cheffie Cooks" Wiser says
Nice-like any type of mushrooms, stuffed with everything you can imagine! Winner-Winner. They certainly would make a nice appetizer too!
The Mountain Kitchen says
Thanks Cheryl! 🙂
Anna Buckley says
Love artichokes, these mushrooms look delicious. Will most definitely try them as an appetizer. Great to see you back.
The Mountain Kitchen says
Thank you, Anna! These are so tasty. I got hungry making the post.
Dana @ IveGotCake says
Oh my goodness Debbie!!
Debbie, this is so fn awesome.
And before I completely forget, LOVE the new site!
I particularly love the logo, I mean that’s just brilliant!!
The Mountain Kitchen says
You are too good to me! I really appreciate your compliments. You are one of my blogger idols, so I take your comments to heart! xoxo
Rachel says
I am SO THRILLED you are back! The site is beautiful & so are these lil babies. HOORAY!!!
The Mountain Kitchen says
Hey Rachel!
Sorry for the delay in responding to your comment. Apparently, I am having an issue with my spam blocker… Thank you so much for the compliment! I am glad to be back. Still have lots of work to do, but feels good to be able to have a blog again. 🙂
Happy Hump Day!
Debbie