Description
These Spinach and Cheese Stuffed Portobello Mushrooms are a savory, hearty dish that combines the earthy flavor of portobello mushrooms with a creamy, cheesy spinach filling. Perfect as a side dish, appetizer, or even a light meal. The rich, melt-in-your-mouth filling pairs beautifully with the tender mushroom caps.
Ingredients
Units
Scale
- 4 large portobello mushroom caps
- 2 cups fresh spinach (washed and chopped)
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 garlic clove (minced)
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms: Clean the portobello mushrooms with a damp cloth, removing the stems and scraping out the gills with a spoon. Place the mushroom caps on a baking sheet lined with parchment paper.
- Cook the spinach: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook for 2-3 minutes, until wilted. Remove from heat and allow to cool slightly.
- Prepare the cheese mixture: In a bowl, combine the ricotta, cream cheese, Parmesan, and mozzarella. Add the cooked spinach, salt, pepper, and crushed red pepper flakes (if using). Mix until well combined.
- Stuff the mushrooms: Spoon the spinach and cheese mixture into each mushroom cap, pressing it down gently to pack the filling.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Garnish with fresh parsley and serve warm. These mushrooms are great as a side or main dish.
Notes
- You can add a bit of garlic powder, onion powder, or Italian seasoning to the cheese mixture for extra flavor.
- For a vegan version, swap the cheeses with plant-based alternatives and use dairy-free cream cheese.
- If you prefer, you can grill the stuffed mushrooms instead of baking them for a smoky flavor.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150-200
- Sugar: 2-3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg