Sun-Dried Tomato & Artichoke Stuffed Portobellos
Plump portobello mushrooms stuffed with a savory blend of sun-dried tomatoes and artichokes, baked to perfection. This vegetarian dish is the best way to enjoy hearty flavors without meat. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs large portobello mushrooms, sun-dried tomatoes in oil, canned artichoke hearts 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
- 4 large portobello mushrooms
- 1/2 cup sun-dried tomatoes in oil
- 1/2 cup canned artichoke hearts
- 2 cloves garlic
- 2 tbsp olive oil
Instructions
- Step 1: Remove stems from 4 large portobello mushrooms and scrape out gills. Brush mushroom caps with 2 tbsp olive oil and place on a baking sheet.
- Step 2: Finely chop 1/2 cup sun-dried tomatoes (drained) and 1/2 cup canned artichoke hearts, then mince 2 garlic cloves. Mix together with 1/4 cup breadcrumbs.
- Step 3: Spoon the mixture into each mushroom cap, pressing gently to pack. Bake at 375°F for 20 minutes until mushrooms are tender and edges are slightly crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Artichoke Stuffed Portobellos take to make?
Total time is about 40 minutes (20 min prep + 20 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 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 Sun-Dried Tomato & 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 Sun-Dried Tomato & 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 Sun-Dried Tomato & Artichoke Stuffed Portobellos gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
