Spinach & Artichoke Stuffed Mushrooms

I basically like spinach and artichoke stuffed anything, so this dish was a no brainer. I was in the mood for stuffed portabello mushrooms and I had no idea what I was going to stuff it with until I got a light bulb idea. I had some chopped artichokes from a pizza I made last night and some fresh spinach. Well that was easy. I think maybe I love the idea of spinach and artichokes because the sauce is rich and creamy. Actually this combo would be great with some pasta also. I guess kind of like the mac and cheese I made. Feel free to use frozen spinach also. Just squeeze out the water after it cooks. This is something you can put together fast so it is a perfect weeknight meal!


If you don't like spinach and artichoke you can stuff these mushrooms with anything. Bacon and cheese, veggies, or even make it into a pizza. The larger the mushroom the better. That way you can fill them enough for a meal. If they are smaller, then serve two per person.  I added some panko bread crumbs to the top of these for some textural crunch. Feel free to omit or add another topping of your choice!

 I made a basic cream sauce first (saute flour and butter then whisk in milk and let thicken) while I roasted the mushrooms in the oven on 350.

I then added the spinach and artichokes and a splash of white wine. Everything is better with wine right?

Take portabellos out of the oven and stuff with filling. Top with cheese and bread crumbs.

Turn oven to broil ( low) and melt cheese and toast bread crumbs!