If you’re looking for a simple yet satisfying dish, Spinach and Cheese Stuffed Portobello Mushrooms are the way to go. Juicy, meaty mushrooms filled with a creamy, cheesy spinach mixture make for an easy appetizer, side dish, or even a light main course. With just a handful of ingredients, this recipe brings big flavor while keeping things effortless.
Why You’ll Love This Recipe?
- Rich and satisfying – Hearty mushrooms filled with creamy, cheesy goodness.
- Quick and easy – Minimal prep and a short bake time make this a fuss-free dish.
- Low-carb and nutritious – Packed with vitamins, fiber, and protein.
- Versatile – Enjoy as a side, main, or even a meatless burger alternative.
Ingredients
You’ll find the full list of ingredients below, but here’s a quick look at what you’ll need:
- Large Portobello mushrooms (stems removed for stuffing space)
- Fresh spinach (sautéed for extra flavor)
- Cream cheese and shredded mozzarella (for a rich, melty filling)
- Garlic and onion (to add depth)
- Olive oil and seasonings (to enhance the flavors)
How to Make Spinach and Cheese Stuffed Portobello Mushrooms
Prep the Mushrooms
Clean the Portobellos with a damp cloth, remove the stems, and gently scrape out the gills with a spoon. Brush with olive oil and season lightly.
Sauté the Spinach Mixture
Cook garlic and onion in olive oil until fragrant. Add the spinach and cook until wilted. Stir in cream cheese and shredded mozzarella until smooth and creamy.
Fill and Bake
Spoon the cheesy spinach mixture into each mushroom cap. Top with extra mozzarella and bake at 375°F (190°C) for 15–18 minutes, or until bubbly and golden.
Serve and Enjoy
Let them cool slightly before serving. These taste amazing fresh out of the oven!
Expert Tips and Tricks
- Don’t soak mushrooms in water – They absorb moisture and become soggy.
- Pre-bake for firmer mushrooms – Bake empty caps for 5 minutes before stuffing.
- Use different cheeses – Try feta, goat cheese, or Parmesan for a flavor twist.
- Add a crispy topping – Sprinkle breadcrumbs on top for extra crunch.
Recipe Variations and Substitutions
- Make it spicy – Add red pepper flakes for a kick.
- Go dairy-free – Use cashew cream or dairy-free cheese alternatives.
- Protein boost – Mix in cooked bacon bits or shredded chicken.
- Herb it up – Add fresh basil or thyme for extra aroma.
Serving and Pairing Suggestions
These stuffed mushrooms pair beautifully with grilled meats, roasted veggies, or a fresh green salad. For a heartier meal, serve them over quinoa or rice.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for 2–3 days.
- Reheat in the oven at 350°F for about 10 minutes to keep them firm.
- Avoid microwaving – It makes the mushrooms watery.
- Freeze unbaked mushrooms – Stuff them, freeze, then bake straight from frozen.
FAQs
Can I use frozen spinach?
Yes! Just thaw it first and squeeze out excess moisture.
Can I grill these instead of baking?
Absolutely! Grill over medium heat for about 10 minutes, until the cheese is melted.
What mushrooms work best?
Portobellos are ideal, but large cremini mushrooms work for smaller portions.
Can I make these ahead of time?
Yes! Prep and stuff the mushrooms ahead, then bake when ready to serve.
Conclusion
These Spinach and Cheese Stuffed Portobello Mushrooms are rich, cheesy, and packed with flavor. Whether you serve them as a side or a meatless main, they’re always a hit. Try them today and enjoy a simple yet delicious dish
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Cheesy Spinach-Stuffed Portobello Mushrooms: A Flavorful Veggie Delight
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 stuffed mushrooms (Serves 4) 1x
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Italian, Vegetarian
- Diet: Vegetarian
Description
These spinach and cheese stuffed Portobello mushrooms are a delicious and healthy dish perfect as a side or main course. The savory combination of sautéed spinach, creamy cheese, and perfectly roasted mushrooms creates a rich and satisfying meal. Ideal for vegetarians or anyone looking for a flavorful low-carb option.
Ingredients
- 4 large Portobello mushrooms, stems removed and gills scraped
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Brush the Portobello mushrooms with olive oil on both sides and season with salt and pepper. Place the mushrooms on a baking sheet, gill side up.
- Cook the Spinach: In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute. Add the spinach and cook until wilted, about 3 minutes. Remove from heat.
- Make the Filling: In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper. Stir until well mixed.
- Stuff the Mushrooms: Spoon the spinach and cheese mixture into the mushroom caps, pressing gently to pack the filling.
- Bake: Place the stuffed mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped fresh parsley and serve immediately.
Notes
- You can add a bit of cooked bacon or sausage to the stuffing for extra flavor.
- If you prefer a dairy-free version, swap out the cheeses for plant-based alternatives.
- For an extra crispy top, broil the mushrooms for 2-3 minutes at the end of baking.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
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