Spinach and Cheese Stuffed Portobello Mushrooms
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.
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.