Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump portobello mushrooms stuffed with a savory blend of sun-dried tomatoes, artichokes, and herbs, roasted to perfection for a show-stopping vegetarian main. This mediterranean-inspired vegetarian (vegetarian, gluten-free) ready in about 42 minutes pairs large portobello mushrooms, oil-packed, chopped sun-dried tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 22 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Remove mushroom stems and gills, then brush caps with 1 tbsp olive oil. Place on a parchment-lined baking sheet, gill-side up.
  2. Step 2: In a bowl, combine 1/4 cup chopped sun-dried tomatoes, 1/2 cup chopped artichoke hearts, 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper.
  3. Step 3: Spoon mixture evenly into mushroom caps, pressing gently to pack. Drizzle with remaining 1 tbsp olive oil.
  4. Step 4: Bake for 20-22 minutes until mushrooms are tender and filling is heated through, with edges slightly golden.

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Frequently asked questions

How long does Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms take to make?

Total time is about 42 minutes (20 min prep + 22 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 Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms?

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 Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms?

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 Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms 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 Sun-Dried Tomato & Artichoke Stuffed Portobello Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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