These Spinach and Cheese Stuffed Portobello Mushrooms are a tasty treat! Big, juicy mushrooms filled with creamy cheese and fresh spinach make a perfect bite-sized dish. Yum!
Ready in no time, these mushrooms are perfect as an appetizer or side dish. I love to make them when friends come over—everyone ends up asking for the recipe! 😄
Key Ingredients & Substitutions
Portobello Mushroom Caps: These mushrooms are the star of the dish, providing a meaty texture. If you can’t find portobellos, try using another type of hearty mushroom, like large creminis.
Spinach: Fresh spinach brings color and nutrition, but you can swap it for frozen chopped spinach if that’s what you have; just make sure to drain it well to avoid excess water in your filling.
Cheeses: Cream cheese adds creaminess, while mozzarella provides stretch. If you prefer a lighter option, you can use ricotta instead of cream cheese. For added flavor, consider using feta or goat cheese in place of mozzarella.
Olive Oil: This is used for sautéing and brushing the mushrooms. You can substitute it with melted butter if you like a richer taste.
Breadcrumbs: They give a nice crunch. If you want to make this dish gluten-free, use gluten-free breadcrumbs or even ground nuts for a similar texture.
How Do I Get the Mushrooms Just Right?
Getting your portobello mushrooms perfectly cooked is key. Here’s how to do it:
- Make sure to clean them gently with a damp cloth. Avoid rinsing them under water, as mushrooms absorb moisture.
- Brushing them with olive oil helps prevent them from drying out in the oven.
- Baking time is crucial. You want them tender but not mushy; aim for 20-25 minutes at 375°F (190°C).
- Check for doneness: they should be cooked through and the filling bubbly.
With these tips, you’ll have perfectly stuffed portobello mushrooms every time! Enjoy the cooking process!
Spinach and Cheese Stuffed Portobello Mushrooms
Ingredients You’ll Need:
For the Mushrooms:
- 4 large portobello mushroom caps
- 2 tablespoons olive oil, divided
For the Filling:
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
For the Topping:
- 2 tablespoons breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20–25 minutes to bake. In total, you’re looking at around 35–40 minutes until you’re ready to enjoy these tasty stuffed mushrooms!
Step-by-Step Instructions:
1. Preheat and Prepare the Mushrooms:
Start by preheating your oven to 375°F (190°C). While it’s heating, gently clean the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and, if you like, scoop out the dark gills with a spoon to make more room for your delicious filling. This step is optional but can create extra space for that creamy goodness!
2. Brush the Mushrooms:
Next, brush each mushroom cap on both sides with 1 tablespoon of olive oil. This helps to bring out the flavor and keeps them from drying out while baking. Place the caps on a baking sheet lined with parchment paper, gill side up.
3. Sauté the Spinach:
In a large skillet, heat up the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute until it’s nice and fragrant. Toss in the chopped spinach and cook for about 3–4 minutes until it’s wilted. Once done, take the skillet off the heat and let it cool for just a bit.
4. Mix the Filling:
In a medium bowl, combine the cooked spinach and garlic with the softened cream cheese, shredded mozzarella, grated Parmesan, black pepper, salt, and red pepper flakes (if using). Mix everything together until it’s smooth and well-combined—this will be your tasty filling!
5. Stuff the Mushrooms:
Now it’s time to spoon the creamy spinach and cheese mixture into each mushroom cap, filling them generously. If you like a little crunch, sprinkle some breadcrumbs over the tops for an extra layer of texture.
6. Bake Until Golden:
Pop the stuffed mushrooms into your preheated oven and bake for about 20–25 minutes. Keep an eye on them; they should be tender, and the filling should be bubbly and golden—just perfect!
7. Garnish and Serve:
Once they’re out of the oven, let them sit for a couple of minutes before serving. Garnish with fresh chopped parsley for a lovely touch, then enjoy your delicious Spinach and Cheese Stuffed Portobello Mushrooms!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cheese?
Absolutely! While mozzarella and cream cheese are delicious, you can use ricotta for a lighter filling, or swap in feta or goat cheese for a tangy twist. Experiment with your favorites!
How Can I Make This Recipe Vegetarian or Vegan?
To keep it vegetarian, simply omit any meat products. For a vegan version, use dairy-free cream cheese and cheese alternatives, and ensure your breadcrumbs are vegan. The mushrooms will still be delightful!
Can I Prepare the Stuffed Mushrooms Ahead of Time?
Yes, you can! Assemble the stuffed mushrooms and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go in cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through. They’re just as tasty the next day!
