Aperol & Artichoke Stuffed Portobellos
Earthy portobello mushrooms filled with a vibrant Aperol-infused artichoke blend, baked to golden perfection. This vegetarian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs large portobello mushrooms, artichoke hearts, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large portobello mushrooms
- 1 cup artichoke hearts
- 1/4 cup Aperol
- 2 tbsp lemon juice
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Remove stems from 6 large portobello mushrooms and scrape out gills with a spoon.
- Step 2: In a bowl, combine 1 cup chopped artichoke hearts, 1/4 cup Aperol, 2 tbsp lemon juice, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan, and 1 tbsp olive oil. Mix until combined.
- Step 3: Spoon the mixture evenly into each mushroom cap, pressing gently to pack. Place on a baking sheet and bake for 20-25 minutes until mushrooms are tender and filling is golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol & Artichoke Stuffed Portobellos take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol & Artichoke Stuffed Portobellos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large portobello mushrooms from drying out.
Can I substitute ingredients in Aperol & Artichoke Stuffed Portobellos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol & Artichoke Stuffed Portobellos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol & Artichoke Stuffed Portobellos vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
