Artichoke Heart-Stuffed Portobello Mushrooms

    1 hour 45 minutes

    Portobello mushrooms stuffed with artichoke hearts and spinach and sprinkled with cheese, baked until tender. A great vegetarian side dish.

    61 people made this

    Serves: 4 

    • 1 cup (250ml) balsamic vinegar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 4 large portobello mushrooms, wiped clean and stems removed
    • 2 tablespoons olive oil
    • 1 small eggplant, peeled and diced
    • 1 cup frozen spinach
    • 60g grated mozzarella cheese
    • 2 roma tomatoes, diced
    • 1 (170g) jar artichoke hearts, drained and chopped
    • 1/4 cup (30g) grated parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. Stir the balsamic vinegar, garlic powder and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
    2. Heat the olive oil in a frypan over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
    3. Preheat oven to 180 degrees C. Lightly grease 20x30cm baking dish.
    4. Remove mushrooms from marinade, shake off any excess and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with parmesan cheese.
    5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

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    Reviews in English (64)


    I would have given this a 5, and next time I make this, with modifications, it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade, or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini, diced the mushroom stems, artichokes and fresh spinach. Great overall idea with many possiblilities, just watch that vinegar!  -  16 Mar 2010  (Review from Allrecipes USA and Canada)


    I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing.  -  24 Nov 2009  (Review from Allrecipes USA and Canada)


    Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender.  -  24 Feb 2008  (Review from Allrecipes USA and Canada)