Side dishe for 6
Spinach Artichoke Portobello Mushrooms
$3.33for 445 minServes 6
These baked portobello mushrooms hold a creamy spinach, artichoke, ricotta, and cheese filling with browned tops.
Photo: runningtothekitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Mushrooms$0.40/oz typical | 5.25 oz | $2.10Typical price |
| Spinach$0.35/oz typical | 1.5 oz | $0.52Typical price |
 | Milk$0.04/oz typical | 13 oz | $0.51Typical price |
| Mozzarella$0.30/oz typical | 2 oz | $0.60Typical price |
| Parmesan$0.55/oz typical | 1 oz | $0.48Typical price |
 | Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical | 1.5 oz | $0.27Typical price |
| Onions$1.29/lb typical | 0.2 lb | $0.26Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Total for the servings shown | $5.00 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Mozzarella for Cheddar and shredded cheeseabout the same price
- Swap Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
- 45 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianLow-carbBudgetSide dishesSpring
Typical price
$0.83 per serving$3.33 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 6 large portobello mushroom caps
- 1 1/2 cups chopped baby spinach
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- 14 oz canned artichoke hearts in water
- 1/4 cup sun dried tomatoes
- 1/2 onion
- 2 cloves garlic
- extra virgin olive oil
- salt & pepper
- breadcrumbs (optional)
Steps
- Heat the oven to 400 F and place the mushroom caps in a lightly oiled 9-by-13-inch baking dish.
- Heat cooking oil in a skillet over medium heat and cook the onion and garlic for 5 minutes.
- Stir in the spinach and cook for 2 minutes, then remove the skillet from the heat.
- Mix the spinach mixture, chopped artichokes, sun-dried tomatoes, ricotta, mozzarella, Parmesan, salt, and pepper in a bowl.
- Fill the mushroom caps with the mixture and bake for 20 minutes, until tender and hot.
- Rest the mushrooms for 5 minutes before serving.
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