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Spinach and Cheese Stuffed Portobello Mushroom

Savory Spinach and Cheese Stuffed Portobello Mushrooms Delight

Delightful Spinach and Cheese Stuffed Portobello Mushrooms make for a perfect appetizer or main dish that is both savory and nutritious.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 Portobello mushrooms Substitute with cremini or white button mushrooms, adjusting cooking time as needed.
  • 1 tablespoon Olive oil Can use avocado oil or melted butter instead.
  • 1 tablespoon Butter For a dairy-free option, swap with vegan butter.
  • 1 teaspoon Garlic powder Fresh minced garlic works as a substitute.
  • 2 cups Fresh spinach Can use frozen spinach if thawed and drained.
For the Cheesy Mixture
  • 1 cup Ricotta cheese Cottage cheese, cream cheese, or mascarpone are alternatives.
  • 1 cup Shredded mozzarella cheese Substitute with any well-melting cheese like provolone.
  • 1/2 cup Grated Parmesan cheese Alternatives include Pecorino Romano or vegan cheese.
  • 1/4 teaspoon Crushed red pepper flakes Optional based on your heat preference.
For Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment, including a baking sheet lined with parchment paper.
  2. Carefully clean the Portobello mushrooms using a damp cloth to remove any dirt. Remove the stems and scrape out the gills.
  3. Place the mushroom caps stem side up on the baking sheet.
  4. Drizzle olive oil over the mushroom caps and sprinkle with garlic powder, salt, and black pepper.
  5. Bake the mushrooms for 10-12 minutes until slightly softened.
  6. In a skillet, melt butter over medium heat, then add fresh spinach. Sauté for 3-4 minutes until spinach wilts.
  7. In a bowl, combine ricotta, shredded mozzarella, grated Parmesan, and optional crushed red pepper. Mix until well incorporated.
  8. Finely chop sautéed spinach and fold it into the cheese mixture.
  9. Fill each baked mushroom cap with the spinach and cheese mixture.
  10. Bake the stuffed mushrooms for another 10-12 minutes until the cheese is bubbly and golden brown.
  11. Allow the mushrooms to cool slightly, then serve warm.

Nutrition

Serving: 1mushroomCalories: 315kcalCarbohydrates: 15gProtein: 16gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 480mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

These stuffed mushrooms can be served as an impressive appetizer or a hearty main dish. Perfect for any occasion!

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