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Spinach, Bacon + Artichoke Stuffed Portobellos

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  • 12 baby portobello mushrooms, stems removed
  • 2 slices thick-cut bacon, chopped
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6-ounce) bag of fresh spinach
  • 1 (12-ounce) jar of marinated artichokes, drained and chopped
  • 1/2 cup mascarpone cheese
  • 6 ounces white cheddar cheese, freshly grated
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/2 cup panko bread crumbs


  • Preheat oven to 400 degrees F.
  • Prepare breadcrumbs first by heating a small saucepan over medium-low heat and adding 2 tablespoons of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
  • Heat a large skillet oven medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet, add in onion and garlic with salt and pepper, cooking for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in mascarpone cheese. Once melted, add in bacon, 4 ounces of the cheddar cheese and all of the parmesan. Stir well until combined and melted, then turn off heat.
  • Place the mushrooms stem side up on a baking sheet. Stuff each with an equal amount of the spinach mixture, then top each with the remaining grated cheddar. Top that with the garlic butter breadcrumbs. Bake for 20-25 minutes, until cheese is bubbly and golden. Serve immediately.

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