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Stuffed Portobello Mushroom

Stuffed portabella with Artichokes Hearts and Goat Cheese

Artichoke hearts and goat cheese


  • 12 stuffing mushrooms

  • Frozen spinach (5 oz chopped, thawed and squeeze dried)

  • 5 oz Artichoke hearts (canned or frozen- but thawed)

  • Shallot or onion

  • 2 cloves Garlic

  • Fresh breadcrumbs (1 handful)

  • 2 tbsp Lemon juice

  • 2-3 oz Goat cheese

  • 1/3 cup Parmesan cheese

  • Salt and Pepper

  • Olive oil

  1. Preheat the oven to 375 degrees. Line a baking sheet with foil.

  2. Heat a small saute pan with a tablespoon of olive oil, and saute the shallot and garlic until soft and fragrant (about 5 minutes). Let cool down a bit before adding to the other stuffing ingredients.

  3. Combine the stuffing ingredients in a bowl along with the sauteed garlic and shallots.

  4. Clean the mushrooms by wiping them with dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling.

  5. Fill the mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle the mushrooms with a little more grated parmesan cheese and drizzle with extra virgin olive oil.

  6. Bake for about 10 minutes.

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