• Connar McLeod

Spinach & Artichoke Portobellos

If there is one thing you should know about me, it is that I love goat cheese. Actually, that’s a lie. I love all cheese, but since the main ingredient in this filling is goat cheese we can talk about my love for chevre.

Spinach and artichoke dip is always a crowd pleaser, but I decided to amp it a little and stuff these bad boys with a goat cheese-based spinach and artichoke dip. The creaminess of the goat cheese makes it a great substitute for the heavier cream cheese bases. Not to mention, the amazing flavor goat cheese naturally has. Suddenly a dip with 3 dairy products is simplified… and equally as good.

The recipe itself is so quick and simple to prepare and feels like you have made a five-star entrée. Okay that may be a little dramatic, but you will not be disappointed in this dish. We sure weren’t. Enjoy!


Connar Ruth

Spinach & Artichoke Portobellos


4 Portobello Mushrooms

2 Tablespoons Butter

2 Tablespoons Olive Oil

3 Cloves Garlic, minced

8 Ounces Goat Cheese

6 Ounces Fresh Spinach

2 Tablespoons Olive Oil

3 Cloves Garlic, minced

1-8 Ounce Jar of Marinated Artichoke Hearts, diced

1 Teaspoon Chili Powder

Salt & Pepper to taste


Preheat oven to 425.

Wash mushrooms. With a spoon, gently scrape out the gills of the mushroom and remove the stem. Pat dry with a paper towel.

In a pan, melt butter and heat olive oil. Once hot, sauté garlic for about 30 seconds until lightly brown and fragrant. Remove from heat.

Using a brush, spread garlic butter on cleaned mushrooms. Place mushrooms face down on wire rack in a pan. This will help ensure the mushrooms roast evenly and don’t retain the moisture lost. Place in oven for 20 minutes until mushrooms brown.

While the mushrooms are roasting, begin preparing the filling. Heat olive oil over medium high heat in a medium skillet. Add garlic and spinach. Sauté until lightly wilted.

Once the spinach is finished cooking, place on a cutting board and chop.

In a small bowl, combine goat cheese, spinach and diced artichoke hearts.

When the mushrooms are browned and have lost moisture, remove from oven and turn face up. Divide filling evenly into the mushroom caps. Sprinkle with red pepper flakes.

Bake in oven for 10-15 minutes until warmed through.

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