These five ingredient Artichoke and Spinach Stuffed Portabellos take just 10 minutes to prepare. Meaty portobello mushroom caps are stuffed with artichoke spinach dip before being topped with french fried onions, fresh thyme and Parmesan cheese.
You know what I call the time between Thanksgiving and the Super Bowl? Appetizer season. And man, do I love appetizer season! This is the time when filling a plate full of small bites and calling it a meal seems just a bit more acceptable. You know what’s even better than a great appetizer? Combining two of your favorites into one epic recipe. That’s exactly what I’ve done here with my Artichoke and Spinach Stuffed Portobellos.
Meaty portobello mushroom caps are stuffed with artichoke spinach dip before being topped with french fried onions, fresh thyme and Parmesan cheese. It’s like Stuffed Mushrooms and Artichoke and Spinach Dip decided to get married and this recipe is the result of their beautiful relationship. Seriously amazing.
But it gets better! Thanks to a delicious shortcut, my stuffed mushrooms take just 10 minutes to prepare. Talk about perfect holiday appetizer! The Artichoke and Spinach Dip pooled within each mushroom cap happens to be from my friends at Robert Rothschild Farm. The subtle flavor of artichokes, aged Romano cheese, baby spinach and garlic is outstanding. This stuff is dangerous with a capital D. I may have licked the jar clean. Maybe. So rich, delicious and decadent. Can savory stuff be decadent? I’m saying yes.
- 4 portobello mushroom caps, stems removed
- 12 ounces Robert Rothschild Farm Artichoke Spinach Dip
- 1 cup french fried onions
- 1 teaspoon fresh thyme
- ½ cup grated Parmesan cheese
- Preheat oven to 450 degrees.
- With a spoon, gently remove gills from mushroom caps and place gill side up on a parchment lined baking sheet. Season with salt and pepper.
- Bake for 20 minutes.
- Remove mushrooms from oven and fill with Artichoke Spinach Dip. The amount required will depend on size of mushroom but will likely be 2-4 tablespoons per cap.
- Crumble french fried onions over mushrooms, dividing evenly over each.
- Sprinkle thyme and Parmesan cheese over mushrooms, dividing evenly over each.
- Bake an additional 5 minutes or until browned and cheese has melted.
- Serve whole mushrooms as a main or side dish or quarter caps to serve as an appetizer.
These five ingredient Artichoke and Spinach Stuffed Portobellos are sure to please anyone that they’re set in front of. They’re perfect quartered and served as an easy appetizer or served whole as a meatless main dish or side dish.
Looking for other great appetizer recipes?
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.