Spinach Artichoke Stuffed Portobellos

Spinach Artichoke Stuffed Portobellos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.
  • Servings
    4 Servings
  • Serving size
    2 mushroom caps
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 mushroom caps
  • Amount per serving Calories 240

  • Total Fat 12g
    • Saturated Fat 3.9g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 420mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 18g
  • Phosphorus 550mg

Choices/Exchanges: 3 Nonstarchy vegetable, 2 Lean protein, 1 1/2 Fat



  • Portobello mushrooms (stems removed and gills scraped out)
    8 large
  • Extra Virgin Olive Oil (divided)
    2 tbsp
  • garlic (minced)
    2 clove
  • yellow onion (small diced)
  • frozen spinach (thawed, drained, and squeezed)
    10 oz
  • jarred artichoke hearts in brine (drained)
    4 oz or 1/2 cup
  • fat free cream cheese
    6 oz
  • water
    1/4 cup
  • mozzarella cheese (shredded)
    4 oz


  1. Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.

  2. Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.

  3. Place mushrooms in the oven and bake for 10 minutes.

  4. Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.

  5. Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.