If you are looking for a delightful dish that bursts with flavor and makes a perfect vegetarian main or hearty appetizer, the Spinach and Cheese Stuffed Portobello Mushrooms Recipe is an absolute must-try. These large, meaty mushrooms become tender and juicy after baking, cradling a rich, creamy filling of sautéed spinach combined with a trio of cheeses that melt together beautifully. Whether you want a comforting weeknight dinner or a crowd-pleasing option for guests, this recipe delivers flavorful satisfaction in every bite.
Ingredients You’ll Need
It’s amazing how this recipe comes alive with just a handful of simple ingredients, each playing an essential role in creating the perfect balance of taste, texture, and color. Every component is carefully selected to bring out the best in both the mushrooms and the filling.
- 2 large Portobello mushrooms: These are the sturdy, hefty “bowls” that hold all the goodness and provide a deep umami flavor.
- 1 tablespoon olive oil: Adds a silky richness and helps the mushrooms roast to tender perfection.
- 2 cups fresh spinach: Brings vibrant green color and a gentle earthiness that pairs wonderfully with cheese.
- 1 tablespoon butter: Perfect for a quick sauté, giving the spinach a luscious softness and subtle buttery taste.
- 1/2 cup ricotta cheese: Adds creaminess and a luscious, mild tang to balance the stronger cheeses.
- 1/2 cup shredded mozzarella cheese: Melts to a gooey, stretchy texture that makes this recipe irresistibly cheesy.
- 1/4 cup grated Parmesan cheese: Sprinkles in a sharp, savory punch that enhances every flavor.
- Garlic powder: A subtle but essential seasoning to brighten the filling’s profile.
- Salt: To taste, enhancing all the fresh and rich ingredients.
- Black pepper: Adds a little kick and depth without overpowering.
- Crushed red pepper flakes: Optional, but highly recommended for a gentle heat that elevates the dish.
How to Make Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Step 1: Prepare Your Oven and Mushrooms
Start by preheating your oven to a cozy 375°F (190°C). Cleaning your Portobello mushrooms properly is key — gently wipe them with a damp cloth to remove dirt, then carefully remove the stems and scrape out the gills to create a roomy cavity ready for stuffing.
Step 2: Season and Partially Bake the Mushrooms
Arrange the mushroom caps on a baking sheet lined with parchment paper, lovingly drizzling each with olive oil. Season them with a pinch of salt, black pepper, and a touch of garlic powder to infuse a subtle aroma. Pop these beauties into the oven for about 10 to 12 minutes until they turn tender but still hold their shape.
Step 3: Sauté the Spinach to Perfection
While the mushrooms bake, melt the butter in a pan over medium heat and toss in the fresh spinach. Cook it just until it wilts down and turns a vibrant green, then set aside to cool slightly. This step enhances the spinach’s flavor and keeps the filling moist without excess water.
Step 4: Create the Creamy Cheese and Spinach Filling
In a mixing bowl, combine the sautéed spinach with ricotta, shredded mozzarella, and grated Parmesan cheese. Add crushed red pepper flakes for a subtle heat kick, then season with a pinch of salt and pepper. Stir everything until smooth, creamy, and perfectly blended.
Step 5: Stuff and Finish Baking
Generously spoon the cheese and spinach mixture into each mushroom cap, packing it in just right. Return the stuffed mushrooms to the oven for another 10-12 minutes, until the cheese filling is bubbling hot and beautifully golden on top.
How to Serve Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Garnishes
Garnishing your spinach and cheese stuffed portobello mushrooms can truly elevate their appearance and flavor. Freshly chopped parsley or a sprinkle of extra Parmesan adds a fresh, savory touch. A drizzle of balsamic glaze offers a sweet-tart contrast that beautifully complements the richness of the cheese filling.
Side Dishes
This dish pairs wonderfully with a crisp green salad to balance the richness or a side of roasted vegetables for an all-around healthy meal. If you’re feeling indulgent, a warm crusty bread or garlic bread makes the perfect companion to scoop up any leftover cheese and spinach goodness.
Creative Ways to Present
For a stunning presentation, serve these mushrooms on individual plates garnished with microgreens or edible flowers. You can also hollow out and slice smaller Portobellos, creating bite-sized appetizers perfect for parties or cozy gatherings. Another idea is to layer the stuffing and mushrooms on a bed of creamy polenta or mashed potatoes for a hearty dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Spinach and Cheese Stuffed Portobello Mushrooms Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them an easy option for next-day meals or quick snacks.
Freezing
While mushrooms can be tricky to freeze without losing texture, the filling freezes beautifully. Scoop out the filling before baking, freeze in a sealed container, and thaw overnight in the fridge. Then stuff fresh mushrooms and bake fresh for optimal flavor and texture.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 10-15 minutes to ensure the cheese filling becomes molten again without making the mushrooms soggy. Avoid microwaving if possible, as it can make the mushrooms rubbery.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and thoroughly squeeze out any excess water from frozen spinach before sautéing or mixing it into the cheese filling. This prevents your stuffing from becoming watery.
What if I don’t have ricotta cheese?
Ricotta adds creaminess but can be substituted with cream cheese or cottage cheese for a different texture that still tastes delicious in this recipe.
Can I make this recipe vegan-friendly?
Absolutely! Swap out all the cheeses with plant-based alternatives and use vegan butter or olive oil for sautéing the spinach. The mushrooms will still be wonderfully satisfying.
How large should the Portobello mushrooms be?
Look for mushrooms that are around 4-5 inches across to have enough space for stuffing and to hold the filling without spilling.
Is this recipe suitable as a main dish?
Definitely! It’s filling and rich enough to serve as a vegetarian main course, especially when paired with a side salad or grains like quinoa or rice.
Final Thoughts
I truly hope you fall in love with this Spinach and Cheese Stuffed Portobello Mushrooms Recipe as much as I have. It’s one of those recipes that feels both indulgent and wholesome, offering incredible flavor with simple ingredients. Once you try it, you’ll find yourself coming back to it time and again, whether for a cozy dinner or an impressive dish to share with friends.
Print
Spinach and Cheese Stuffed Portobello Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy-to-make Spinach and Cheese Stuffed Portobello Mushrooms, featuring tender baked mushrooms filled with a savory mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses. This vegetarian dish makes a perfect appetizer or a light main course.
Ingredients
Mushrooms
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Filling
- 2 cups fresh spinach
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mushrooms.
- Prepare Mushrooms: Clean the Portobello mushrooms by wiping them with a damp cloth, then carefully remove the stems and gills to create space for the filling.
- Season Mushrooms: Place the mushroom caps on a parchment-lined baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper to taste.
- Bake Mushrooms: Bake the mushroom caps for 10-12 minutes until they become soft but still hold their shape.
- Sauté Spinach: In a skillet, melt the butter over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling: In a bowl, combine the sautéed spinach with ricotta cheese, shredded mozzarella, grated Parmesan, and crushed red pepper flakes. Mix well until evenly incorporated.
- Stuff Mushrooms: Spoon the spinach and cheese mixture evenly into each mushroom cap, filling them generously.
- Bake Stuffed Mushrooms: Return the stuffed mushrooms to the oven and bake for another 10-12 minutes until the cheese filling is bubbly and lightly golden.
Notes
- For extra flavor, sprinkle additional Parmesan cheese on top before the final bake.
- Adjust crushed red pepper flakes based on your spice preference.
- Make sure not to overcook mushrooms initially to avoid them becoming too mushy.
- This recipe pairs well with a fresh salad or crusty bread.
- Use fresh spinach for best texture and flavor; frozen spinach can be used but must be thoroughly drained.
