Juicy Spinach and Cheese Stuffed Portobello Mushrooms Recipe

Succulent portobello mushrooms become extraordinary when filled with a creamy spinach and cheese stuffed portobello mushrooms blend that melts perfectly.

Bold flavors dance across your plate with this simple yet elegant dish.

These hearty mushrooms offer a delightful vegetarian option that satisfies even the most discerning palate.

Earthy portobello caps provide a robust foundation for the rich, cheesy filling.

Tender spinach adds a vibrant green burst of nutrition and color.

Each bite promises a harmonious balance of textures and tastes that will delight your senses.

You’ll want to savor every morsel of this irresistible recipe that transforms ordinary ingredients into something truly special.

Spinach Cheese Stuffed Portobello Mushroom Goodness

• Simplify Meal Prep: Easily create a gourmet dish with minimal chopping and straightforward cooking steps that require basic kitchen skills.
• Nutrient-Packed Powerhouse: Combine protein-rich cheeses with nutritious spinach for a delicious vegetarian meal that supports overall health and wellness.
• Versatile Entertaining Option: Perfect for dinner parties, potlucks, or casual gatherings where you want to impress guests with a sophisticated yet approachable vegetarian appetizer or main course.
• Low-Carb Friendly Choice: Portobello mushrooms serve as a fantastic alternative to bread or pasta, making this recipe ideal for those following keto or low-carbohydrate dietary plans.

Mushroom Stuffing Ingredients To Gather

• Portobello Mushroom Caps: Large, meaty mushrooms that serve as the perfect vessel for a delicious stuffing.
• Spinach: A nutritious leafy green that adds vibrant color and earthy flavor to the filling.
• Ricotta Cheese: A creamy cheese that provides a smooth and rich base for the stuffing.
• Mozzarella Cheese: A melty cheese that creates a golden, bubbly topping for the stuffed mushrooms.

• Garlic, Onion: Aromatic ingredients that build a flavorful foundation for the spinach mixture.
• Salt, Pepper, Nutmeg: Seasonings that add depth and complexity to the overall taste of the dish.
• Parmesan Cheese: A sharp, salty cheese that adds extra flavor both in the filling and as a garnish.

• Olive Oil: Used for brushing mushrooms and sautéing vegetables to prevent sticking and add richness.
• Parchment Paper: A non-stick surface that helps with easy cleanup and prevents the mushrooms from sticking to the baking sheet.

How To Make Stuffed Portobello Mushrooms

Step 1: Warm Up the Oven

Set your oven to a cozy 375F (190C).

Grab a baking sheet and cover it with parchment paper to prevent sticking.

Take your portobello mushrooms and lovingly brush both sides with olive oil.

Place them gill-side up on the prepared sheet, ready for their transformation.

Step 2: Pre-Cook Mushroom Bases

Slide the mushroom caps into the oven and let them bake for about 10 minutes.

Watch as they start to release their natural moisture, which helps keep your final dish from becoming soggy.

This quick pre-bake is a secret weapon for perfect texture.

Step 3: Create Flavor Foundation

Grab a large skillet and warm up some olive oil over medium heat.

Toss in minced garlic and diced onions, letting them dance and soften for 3-4 minutes.

Add fresh spinach and cook until it wilts beautifully, about 2-3 minutes more.

Remove from heat and let the mixture cool down slightly.

Step 4: Blend Creamy Filling

• Ricotta cheese
• Parmesan cheese
• Salt
• Pepper
• Nutmeg (optional)

Stir everything together until it becomes a harmonious, creamy blend.

Step 5: Load Up the Mushrooms

Carefully spoon the cheese and spinach mixture into each pre-baked mushroom cap.

Distribute it evenly, creating a delicious mound of goodness.

Top each mushroom with a generous sprinkle of shredded mozzarella cheese.

Step 6: Final Bake

Return the stuffed mushrooms to the oven and bake for 15-20 minutes.

Watch for the cheese to turn bubbly and golden brown, creating an irresistible crust.

Step 7: Serve and Enjoy

Finish with a sprinkle of extra Parmesan cheese on top.

Serve these delightful stuffed mushrooms while they’re warm and watch everyone’s eyes light up with excitement!

Pro Tips For Stuffed Mushrooms Delight

• Squeeze out excess moisture from cooked spinach to prevent watery filling and ensure a rich, creamy texture in your stuffed mushrooms.
• Select firm, unblemished mushroom caps with intact gills for the best presentation and flavor absorption.
• Experiment with different cheese combinations like goat cheese or feta to create unique flavor profiles while maintaining the dish's creamy consistency.
• Pre-baking mushrooms helps remove excess water, preventing soggy bottoms and maintaining a perfectly roasted texture.
• Don't be shy with herbs and spices like fresh basil, thyme, or red pepper flakes to elevate the overall taste of your stuffed mushrooms.

Mushroom Stuffing Mix And Match Ideas

• Keto-Friendly Version: Replace ricotta with cream cheese, use almond flour instead of breadcrumbs, and swap out high-carb cheeses for more low-carb options like cheddar.
• Vegan Adaptation: Substitute dairy cheeses with nutritional yeast, cashew cream, and plant-based mozzarella. Use tofu or tempeh as a protein-rich filling replacement.
• Gluten-Free Option: Ensure all cheese and ingredients are certified gluten-free. Double-check that no cross-contamination occurs during preparation.
• Mediterranean Spin: Add sun-dried tomatoes, chopped kalamata olives, and fresh herbs like oregano and basil to the spinach mixture for a Mediterranean flavor profile.

Serve Stuffed Portobellos As A Main

• Perfect Plate Partners: Pair these stuffed mushrooms with a crisp mixed green salad for a refreshing contrast.
• Protein Boost: Add grilled chicken or seared salmon alongside to create a complete, satisfying meal.
• Wine Companion: Select a light white wine like Pinot Grigio or Sauvignon Blanc to complement the creamy, earthy flavors of the dish.
• Elegant Appetizer Option: Slice the stuffed mushrooms into smaller portions for an impressive party finger food that guests will love.

Storage For Stuffed Portobello Mushrooms

• – Refrigerate Promptly store leftover stuffed mushrooms in an airtight container in the refrigerator within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• – Cool Completely allow mushrooms to cool to room temperature before storing to prevent condensation and soggy texture inside the container.
• – Consume Quickly eat refrigerated stuffed mushrooms within 3-4 days for optimal taste and food safety, checking for any signs of spoilage before reheating.
• – Reheat Carefully warm stuffed mushrooms in a preheated oven at 350F (175C) for 10-12 minutes to restore crispness and prevent mushrooms from becoming too watery or losing their original texture.

FAQs

• Are portobello mushrooms healthy?

Yes, portobello mushrooms are nutrient-dense with low calories, high fiber, and contain important vitamins like B and selenium. They’re great for weight management and provide good protein for vegetarian diets.

• Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and thoroughly drain frozen spinach to remove excess moisture. Squeeze out water using a clean kitchen towel before mixing with cheese to prevent a watery filling.

• Is this recipe gluten-free?

This spinach and cheese stuffed portobello mushroom recipe is naturally gluten-free. However, always double-check ingredient labels, especially for cheeses, to ensure no gluten-containing additives are present.

Spinach And Cheese Stuffed Portobello Mushrooms Recipe

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4.6 from 38 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Savory spinach and cheese stuffed portobello mushrooms deliver garden-fresh flavors with gourmet flair. Mediterranean-inspired ingredients create a mouthwatering vegetarian dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 large portobello mushroom caps, stems and gills removed
• 2 cups fresh spinach, roughly chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Supplemental Ingredients:

• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 2 tablespoons olive oil

Seasoning Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

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Instructions

1. Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Gently cleanse portobello mushroom caps and brush both surfaces with olive oil, positioning them gill-side upward on the prepared sheet.
2. Roast mushroom caps for approximately 10 minutes to encourage water release, which prevents potential sogginess in the final preparation.
3. Meanwhile, warm olive oil in a skillet over medium heat. Sauté minced garlic and diced onion until they become translucent and fragrant, roughly 3-4 minutes. Introduce fresh spinach and cook until completely wilted, about 2-3 minutes. Remove from heat and allow mixture to cool slightly.
4. Combine the sautéed vegetable mixture with ricotta, Parmesan, salt, pepper, and optional nutmeg in a mixing bowl. Blend ingredients thoroughly until a uniform consistency is achieved.
5. Carefully distribute the cheese and spinach mixture evenly across the pre-baked mushroom caps, ensuring complete coverage. Sprinkle shredded mozzarella on top of each stuffed mushroom.
6. Return stuffed mushrooms to the oven and continue baking for 15-20 minutes, monitoring until cheese melts completely and develops a golden-brown surface.
7. Remove from oven and garnish with additional grated Parmesan. Serve immediately while warm for optimal flavor and texture.

Notes

• Mushroom Selection Choose large, firm portobello mushrooms with clean, intact caps to ensure best texture and easy stuffing.
• Oil Brushing Technique Brush mushrooms generously with olive oil to enhance flavor and prevent sticking during baking.
• Moisture Reduction Pre-baking helps remove excess water from mushrooms, creating a firmer, less soggy final dish.
• Vegetarian Protein Boost Add quinoa or cooked lentils to the filling for extra protein and nutritional value.
• Dairy-Free Alternative Replace cheese with nutritional yeast or cashew cream for lactose-intolerant or vegan diets.
• Herb Enhancement Sprinkle fresh basil or thyme on top before serving to elevate the flavor profile and add aromatic complexity.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snacks, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 185
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 30 mg