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Spinach & Artichoke Portobello Mushroom

Try with Pinot Noir! Shop Now

The meaty mushroom and earthy cheeses will pair well with a robust red wine, such as our Pinot Noir.


  • 2 T. extra virgin olive oil
  • 4 portobello mushrooms, stems and gills removed
  • 1 pkg frozen shopped spinach, thawed and drained
  • 1  14oz. jar marinated artichoke hearts, drained and chopped
  • 4 cloves of garlic, minced
  • Zest of 1 lemon
  • 1 tsp. red pepper flakes
  • 4 oz. cream cheese, room temperature
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 tsp. sea salt
  • Freshly ground black pepper to taste

Cooking Instructions

  • Turn on oven to Broil, or heat grill to medium heat.
  • Brush the mushroom caps with olive oil.  Broil for 5 minutes each side, OR, grill for 3 minutes each side directly on grates.  Remove from oven or grill and allow to cool.
  • In a mixing bowl, combine spinach, artichokes, cream cheese, Parmesan and mozzarella (reserving a few tablespoons of the Parm and mozz for your topping!).  Mix in the garlic, lemon zest and pepper flakes, then stir in salt and pepper to taste.
  • Stuff the cooled mushroom caps, evenly distributing the filling.
  • Sprinkle the top of each mushroom with the remaining cheeses.
  • Bake at 375 degrees in the oven, or grill over medium heat until cheese is melty and bubbly.  (Broil for another minute, for toasty brown topping, if desired.