How to Make Cheesy Spinach-Stuffed Portobello Mushrooms

Simple Summary

Indulge in a delicious and nutritious meal with these Spinach and Cheese Stuffed Portobello Mushrooms. This vegetarian dish combines earthy mushrooms with a creamy, cheesy spinach filling for a satisfying and elegant entrée.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C).

2. Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon.

3. Brush the mushroom caps with 1 tablespoon of olive oil on both sides. Season with salt and pepper. Place them gill-side up on a baking sheet.

4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

5. Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.

6. In a mixing bowl, combine the cooked spinach, cream cheese, mozzarella, Parmesan, and red pepper flakes (if using). Mix well.

7. Divide the spinach and cheese mixture evenly among the mushroom caps, pressing it gently into the gill side.

8. Sprinkle breadcrumbs over the top of each stuffed mushroom.

9. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

10. Remove from the oven and let cool for 5 minutes before serving.

Chef's Notes

• For a meatier flavor, add 1/4 cup of cooked, crumbled bacon to the spinach mixture.
• You can substitute the spinach with other leafy greens like kale or Swiss chard.
• To make this recipe gluten-free, use gluten-free breadcrumbs or omit them entirely.
• Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutritional Info

Per serving (1 stuffed mushroom): Approximately 250 calories, 20g protein, 15g fat (8g saturated), 10g carbohydrates, 3g fiber. This dish is high in vitamin A, vitamin C, calcium, and iron. The portobello mushrooms provide a good source of selenium and potassium.

Serving Suggestions

Serve these Cheesy Spinach-Stuffed Portobello Mushrooms as a main course with a side of quinoa or brown rice for a complete vegetarian meal. They also pair well with a light salad dressed with balsamic vinaigrette. For a more indulgent dinner, serve alongside grilled chicken or steak. Garnish with fresh herbs like parsley or basil for added color and flavor. These stuffed mushrooms make an impressive appetizer for dinner parties or a satisfying weeknight meal.