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 filling for a satisfying and elegant main course.

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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground nutmeg
• 2 tablespoons breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C).

2. Clean the portobello mushrooms and remove the stems. Gently scrape out the gills with a spoon.

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

4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

5. Add minced garlic to the skillet and cook for another 30 seconds until fragrant.

6. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

7. In a mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, Parmesan cheese, oregano, and nutmeg. Stir in the cooled spinach mixture.

8. Divide the spinach and cheese mixture evenly among the mushroom caps, mounding it slightly.

9. Sprinkle the remaining 1/4 cup of mozzarella and the breadcrumbs over the tops of the stuffed mushrooms.

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

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

Chef's Notes

• For a vegan version, substitute the cheeses with dairy-free alternatives and nutritional yeast.
• You can add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
• These stuffed mushrooms can be prepared ahead of time and refrigerated for up to 24 hours before baking.
• If you prefer a firmer mushroom, pre-bake the caps for 5 minutes before stuffing.
• 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 (175°C) for about 10 minutes.

Nutritional Info

Per serving (1 stuffed mushroom): Approximately 300 calories, 20g protein, 15g carbohydrates, 20g fat. This dish is high in vitamins A and C, calcium, and iron. Portobello mushrooms are low in calories and provide a good source of fiber and B vitamins.

Serving Suggestions

Serve these Cheesy Spinach-Stuffed Portobello Mushrooms as a main course alongside a fresh arugula salad dressed with lemon vinaigrette. For a complete meal, pair with quinoa or brown rice pilaf. These mushrooms also make an impressive appetizer when cut into quarters. Garnish with fresh basil leaves and a drizzle of balsamic glaze for an elegant presentation. A light-bodied Pinot Noir or Chardonnay would complement this dish beautifully.