Stuff Your Portobello Mushrooms With Spinach and Artichokes, Because You're Worth It

At Thrillist, we firmly believe in the importance of eating your vegetables -- it's just that we prefer to throw some butter, mascarpone, and a whole lot of cheese into the mix too (it still counts. No, really, it does). Which is why BallisticBBQ's spinach and artichoke stuffed portobello mushrooms are right up our alley -- you get your fix of healthy produce like spinach, artichokes, and mushrooms, but you don't have to forego heavenly, sharp cheddar and Parmesan, garlic-obsessed breadcrumbs, or creamy mascarpone. Whether as an appetizer for a mellow family dinner or as part of a table spread while entertaining guests, these baby 'bellos boast robust, juicy flavor. 

Spinach & Artichoke Stuffed Portobellos

Total Time: 40 minutes
Yield: 12 mushrooms (serves 4)

  • 12 baby portobello mushrooms, stems removed
  • 2 slices thick-cut bacon, chopped
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 6-ounce bag of fresh spinach
  • 1 12-ounce jar of marinated artichokes, drained and chopped
  • ½ cup mascarpone cheese
  • 6 ounces white cheddar cheese, freshly grated
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • Preheat grill to 400°F, using indirect heat.
  • Add 2 tablespoons of butter to a small saucepan, melting on low-to-medium heat. Add minced garlic, cook for 30 seconds until fragrant, and add the breadcrumbs. Stir roughly for 1-2 minutes or until the mixture is well-incorporated and slightly golden. Remove from heat and set aside.
  • Heat a large skillet over medium heat, and add bacon slices. Stir often and cook until the fat is adequately rendered and the bacon is evenly crispy. Remove bacon with a slotted spoon, and let it rest on a paper towel to blot the oil out.
  • In the same skillet, combine onion, garlic, salt, and pepper, and cook for 2 minutes. Add the spinach and artichokes, stirring occasionally. Cook for 5-6 minutes, or until spinach is fully wilted.
  • Reduce heat to low and add mascarpone cheese. Stir until melted, and add bacon, 4 ounces of cheddar cheese, and all of the grated Parmesan. Continue stirring until the mixture is uniform, and remove from heat.
  • Place the mushrooms cap-side up on a baking sheet, brush with olive oil, and follow with 2-3 liberal pinches of salt.
  • Flip each mushroom stem-side up, and stuff each one with an equal amount of the spinach sauce. Top with the remaining 2 ounces of grated cheddar, and finish with the garlic butter breadcrumbs. 
  • Place the mushrooms on the grill, cover, and cook with indirect heat for approximately 20-25 minutes, until the cheese is bubbly and golden. Serve immediately.
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