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spinach artichoke dip stuffed portobello mushrooms

Spinach Artichoke Stuffed Portobello Mushrooms

Spinach artichoke stuffed portobello mushrooms are a delicious, easy, vegetarian dinner that takes 20 minutes to prep making it great for busy weeknights!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 360kcal


  • 4 large portobello mushrooms, stems removed
  • 1 tsp. oil I used avocado oil
  • 1 medium onion, chopped about 1 cup
  • 1 tsp. minced garlic
  • 10 oz. baby spinach about 6 cups
  • 8 oz. low fat cream cheese don't use non-fat
  • 3/4 cup plain Greek yogurt don't use non-fat, I used Fage 2% or Nancy's
  • 14 oz. can quartered artichoke hearts
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup finely shredded parmesan cheese
  • 1 Tbsp. Chopped fresh parsley to garnish optional


  • Preheat oven to 400° F (205° C).
  • Heat oil over medium-high heat in a large rimmed skillet.
  • Add onion and sauté 5-6 minutes until softened and starting to turn translucent.
  • Add garlic and sauté 1-2 minutes longer.
  • Reduce heat and add spinach slowly. Cook down for about 2 minutes until mostly wilted (don't cook too long).
  • Remove from heat and add cream cheese, yogurt, artichoke hearts, salt, pepper, and half of the parmesan cheese (1/4 cup) and stir to mix in.
  • Place portobello caps stem side up into a rimmed baking dish. Evenly stuff each with filling and sprinkle tops with parmesan cheese.
  • Place in a pre-heated oven and bake for 30 minutes until cheese on top is lightly browned and mushrooms are cooked through. Garnishing with fresh chopped parsley is optional. Serve immediately.


Calories: 360kcal | Carbohydrates: 20g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 1153mg | Potassium: 970mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8370IU | Vitamin C: 48.1mg | Calcium: 371mg | Iron: 3.5mg