Dinner For Two: Spinach-Artichoke Stuffed Portobellos


My husband was out of town most of last week.  (I’m telling you about it now instead of last week, because I’m still afraid of internet murderers).

When left alone, I quickly revert to my single girl ways:  lots of vegetarian dinners with wine as my appetizer and my dessert.  When making my meal plan for the week, I recalled my love for a variety of appetizers instead of an entree for dinner.  I added ‘stuffed mushrooms’ and ‘spinach and artichoke dip’ to the list.  Due to a slight argument with a bottle of Cabernet one night (yes, I can defeat you alone in one sitting!), I skipped dinner on Thursday.  This lovely picture I’m painting will surely make my parents proud.  But who do you think taught me how to drink wine?

Anyway, I had ingredients to make both appetizers, but I decided to combine the two recipes.  Is there anything better than garlic-rubbed sauteed mushrooms stuffed with the greatest dip known to mankind:  creamy spinach and artichoke?  I found the answer to that question for you, and it’s a definitive ‘no’.  There’s nothing better.

I scaled down spinach and artichoke dip for two, and stuffed it inside two large portobellos. One portobello makes a great single girl dinner with a side salad.  It might take both portobellos to feed the average guy, but maybe not if you slip a steak underneath it.

If you are not a fungus fan, eliminate the portobello and use this as an appetizer dip for two.


Dinner For Two: Spinach-Artichoke Stuffed Portobellos
Makes 2 stuffed portobellos
  • ½ teaspoon neutral-flavored oil
  • 1½ cups packed raw baby spinach
  • 6-oz. can of marinated artichoke hearts
  • 2 oz. softened cream cheese
  • 2 tablespoons mayonnaise
  • 3 tablespoons shredded Parmesan cheese
  • ¼ teaspoon garlic powder
  • pinch of red pepper flakes
  • 2 large portobello mushrooms
  • 1 clove garlic, cut in half
  • ¼ cup shredded mozzarella cheese
  1. Preheat the oven to 350.
  2. In a small skillet, heat the oil over medium heat. Add the baby spinach and saute for 2-3 minutes, or until very wilted. Drain the can of artichoke hearts and add the artichokes to the skillet. Saute for 1 minute or so, just to combine, and then remove from the heat. Set the skillet aside, but do not wipe it out---you will need it again.
  3. Combine the sauteed spinach and artichokes in a bowl with the cream cheese, mayonnaise, Parmesan, garlic powder and red pepper flakes. Resist the urge to add salt--it does not need it.
  4. Next, wipe the portobellos with a damp cloth, and remove the stem and gills from underneath the mushroom using the edge of a spoon. Rub the mushrooms all over with the split raw garlic clove and then place them gills-up in the same skillet that the spinach and artichokes were sauteed in. Turn the heat back on to medium and saute for 4-5 minutes on the first side. They should brown slightly and release some liquid. Flip the mushrooms and saute for 2-3 minutes on the gills side. Remove from heat and pat dry.
  5. Stuff the mushrooms with the spinach and artichoke mixture, top with the mozzarella, and then bake on a greased sheet pan for 15 minutes. Serve hot.



  1. says

    Ha – you too! I am also afraid of internet murders! My husband was in Kenya for the last 5 weeks and I didnt say a peep – just in case! Too funny! But true! This looks awesome! This is not only a great single girl meal – and it will double up as a treat yo self meal :)

  2. says

    Love this!! Stuffed mushrooms have become my new favorite thing and spinach and artichoke dip? YUM!! What a great, quick and easy and healthy meal!

  3. says

    I am the same way — no advertising the husband is gone until he’s back and I”m safe from killers.

    This sandwich. I need. My husband won’t eat mushrooms because he has mental problems, so it’s the perfect “My husband is gone and I’m probably going to get killed” meal.

    • says

      If we’re going to be murdered while our husbands are gone, I’d like a nice deathbed meal. These mushrooms + anything from your site would be great :)

  4. says

    As awesome as the men-folk are, it can be so nice when they’re out of town for if for no other reason than cooking for just yourself. LOVE these stuffed mushrooms! Wine and vegetarian meals are my go-to, as well when the man’s outta the house. Let’s send our men away on vacation together and you and I can veggie and wine it up ;)

  5. says

    Daaaaaaannnnnnngggg girl. My salivary glands are working overtime right now! I love spinach and artichoke dip and mushrooms are at the top of my list, especially portobellos. I feel like the problems of the world could be solved over this meal and alongside a bottle (or 5) of red wine. Swoon.

  6. says

    Oh baby! I am all about easy vegetarian foods when mike is not home. If it weren’t for the whole pregnant thing I could match your wine arguing skills pretty easily. Sigh, I miss wine. I must wallow into this dip filled fungus!

  7. avis says

    Love the recipe and can’t wait to try it!
    The instructions don’t say but do you just put the mozzarella on top after you stuff and before you bake the mushrooms?

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