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Stuffed Portabellas with Artichokes, Crab and Spinach



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6 portabella mushrooms, stems removed
2 cups Balsamic vinaigrette
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 cup fresh Parmesan cheese, shredded, plus grated as needed for garnish
13 1/2 oz. artichoke hearts, canned, drained and finely chopped
12 oz. shredded crab
1 cup chopped frozen spinach, thawed and drained
1/2 cup chopped oyster mushrooms
1 medium red pepper, diced
1 medium red onion, diced
3 cloves fresh chopped garlic
1 tbsp. fresh dill weed
Olive oil, as needed
Chopped garlic, as needed


  1. 1
    Clean Portabella mushrooms and marinate 1/2 hour in balsamic vinaigrette.
  2. 2
    Blend together mayonnaise, cream cheese and Parmesan cheese. Stir in next 8 ingredients.
  3. 3
    Place marinated Portabella mushrooms gill side up on baking sheet. Brush with olive oil and chopped garlic. Stuff with artichoke mixture and top with additional grated Parmesan cheese. Bake at 400°F for 10 minutes. Serve hot.


Recipe by: Omar Ferpen, Executive Chef; The Kohler Grand Hotel, Rochester MN

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cuisines North & South American, Other North American
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