Spinach and Cheese Stuffed Portobello Mushrooms

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Spinach and Cheese Stuffed Portobello Mushrooms are a rich, comforting dish that feels indulgent while remaining simple and wholesome. Juicy portobello caps are generously filled with a creamy spinach and cheese mixture, then baked until tender and perfectly melted. With their meaty texture and savory flavor, these stuffed mushrooms work beautifully as a vegetarian main dish or an impressive appetizer for gatherings.

Ingredients

• 2 large portobello mushroom caps
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter
• 2 cups fresh spinach
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon crushed red pepper flakes (optional)

Instructions for Spinach and Cheese Stuffed Portobello Mushrooms

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the portobello mushrooms with a damp cloth. Remove the stems and gently scrape out the gills.
3. Place the mushroom caps gill-side up on the baking sheet. Brush with olive oil and season with garlic powder, salt, and black pepper.
4. Bake for 10 minutes to soften slightly, then remove from the oven.
5. Meanwhile, melt butter in a skillet over medium heat. Add spinach and cook until wilted, about 3–4 minutes.
6. Remove spinach from heat and squeeze out excess moisture once cooled.
7. In a bowl, mix ricotta, mozzarella, Parmesan, spinach, and crushed red pepper flakes.
8. Spoon the filling generously into each mushroom cap.
9. Return to the oven and bake for 12–15 minutes, until the cheese is melted and lightly golden.
10. Let rest for a few minutes before serving.

Pro Tips

• Remove excess moisture from spinach to prevent soggy mushrooms
• Use room-temperature cheese for smoother mixing
• Broil for 1–2 minutes for a crispier cheese topping

Why This Recipe Works

• Portobello mushrooms provide a hearty, meat-like texture
• The cheese blend creates a creamy, rich filling
• Baking enhances flavor without overpowering the ingredients
• Easy preparation with impressive presentation

Substitutions & Variations

• Swap ricotta with cottage cheese or cream cheese
• Use goat cheese or feta for a bolder flavor
• Add sautéed onions or garlic for extra depth
• Make it vegan using dairy-free cheese and olive oil

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare the filling up to 24 hours in advance
• Storage: Refrigerate leftovers in an airtight container for up to 3 days
• Reheating: Warm in the oven at 350°F for 10 minutes
• Freezing: Freeze cooked mushrooms for up to 3 months

Serving Ideas for Spinach and Cheese Stuffed Portobello Mushrooms

• Serve with a fresh green salad
• Pair with roasted vegetables or quinoa
• Enjoy as a vegetarian entrée or hearty side dish

Nutrition (Per Serving Estimate)

• Calories: ~320
• Protein: 14g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 3g

Frequently Asked Questions

Can I use frozen spinach?

Yes, just thaw and squeeze out all excess moisture.

How do I keep mushrooms from releasing too much liquid?

Pre-baking the caps helps reduce moisture.

Can I make this recipe gluten-free?

Yes, it is naturally gluten-free.

What cheese melts best for this recipe?

Mozzarella provides the best melt and texture.

Spinach and Cheese Stuffed Portobello Mushrooms deliver rich flavor, satisfying texture, and effortless elegance. Whether served as a cozy dinner or an eye-catching appetizer, this recipe offers comfort, versatility, and crowd-pleasing appeal in every bite.

Spinach and Cheese Stuffed Portobello Mushrooms

Olivia taling

Spinach and cheese stuffed portobello mushrooms are rich, savory, and satisfying, featuring tender mushroom caps filled with a creamy blend of spinach and melted cheeses. Baked until golden and bubbly, this vegetarian-friendly dish works perfectly as a hearty main course or an elegant appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American, Vegetarian

Servings 2 servings

Calories 320 kcal

Equipment

• baking sheet
• parchment paper
• skillet
• Mixing bowl
• spoon

Ingredients

  

• 2 large portobello mushroom caps
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

 

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Clean the portobello mushrooms with a damp cloth. Remove the stems and gently scrape out the gills.
• Place the mushroom caps gill-side up on the baking sheet. Brush with olive oil and season with garlic powder, salt, and black pepper.
• Bake the mushrooms for 10 minutes to soften slightly, then remove from the oven.
• Melt butter in a skillet over medium heat. Add spinach and cook for 3–4 minutes until wilted.
• Remove spinach from heat and squeeze out excess moisture once cooled.
• In a bowl, combine ricotta, mozzarella, Parmesan, spinach, and crushed red pepper flakes if using.
• Spoon the filling evenly into each mushroom cap.
• Return the mushrooms to the oven and bake for 12–15 minutes, until the cheese is melted and lightly golden.
• Remove from the oven and let rest for a few minutes before serving.

Notes

Be sure to remove excess moisture from both the mushrooms and spinach to avoid sogginess. Using room-temperature cheese makes the filling easier to mix and smoother in texture. For a crispier top, broil briefly at the end of baking.

Keyword baked portobello mushrooms, spinach and cheese stuffed portobello mushrooms, stuffed portobello mushrooms, vegetarian mushroom recipe

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