why make this recipe
Spinach and Cheese Stuffed Portobello Mushrooms make a tasty and healthy dish. The big, meaty mushrooms are filled with a creamy mixture of cheese and fresh spinach. This recipe is perfect for a light dinner or a fun appetizer. It’s quick to prepare and packed with flavor, making it a great choice for busy weeknights or special occasions.
how to make Spinach and Cheese Stuffed Portobello Mushrooms
Ingredients :
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Directions :
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach to the skillet and cook until wilted.
- In a bowl, mix the cream cheese, Parmesan cheese, mozzarella cheese, salt, pepper, and the spinach mixture until well combined.
- Stuff each Portobello mushroom cap with the cheese and spinach mixture.
- If desired, sprinkle breadcrumbs on top for added crunch.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
how to serve Spinach and Cheese Stuffed Portobello Mushrooms
You can serve these stuffed mushrooms as a main dish or as an appetizer. They are delicious on their own or paired with a light salad. Make a nice dipping sauce, like marinara, to go with them for extra flavor.
how to store Spinach and Cheese Stuffed Portobello Mushrooms
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3 days. To reheat, place them in the oven until warmed through or microwave for a quick option.
tips to make Spinach and Cheese Stuffed Portobello Mushrooms
- Make sure to clean the mushrooms well to remove any dirt.
- Feel free to add other ingredients like chopped onions or cooked sausage for more flavor.
- You can switch the cheeses if you want to try different flavors.
variation
You can use different types of vegetables in the stuffing, such as roasted red peppers or artichoke hearts. For a vegan version, substitute cream cheese with a plant-based alternative and use nutritional yeast instead of Parmesan cheese.
FAQs
Can I use smaller mushrooms?
Yes, you can use smaller mushrooms like button or cremini mushrooms. Just adjust the cooking time as needed.
Can I prepare these mushrooms ahead of time?
Absolutely! You can stuff the mushrooms a few hours in advance and then bake them just before serving.
What can I serve with these stuffed mushrooms?
These stuffed mushrooms pair well with a simple salad, garlic bread, or a light soup.
Spinach and Cheese Stuffed Portobello Mushrooms
A delicious and healthy dish featuring Portobello mushrooms stuffed with a creamy cheese and spinach mixture. Perfect as an appetizer or light dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large Portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- Heat the olive oil over medium heat in a skillet and sauté the garlic until fragrant.
- Add the chopped spinach to the skillet and cook until wilted.
- Mix the cream cheese, Parmesan cheese, mozzarella cheese, salt, pepper, and the spinach mixture in a bowl until well combined.
- Stuff each Portobello mushroom cap with the cheese and spinach mixture.
- If desired, sprinkle breadcrumbs on top for added crunch.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
