Stuffed Portobello Mushrooms with Spinach and Cheese – A Savory Vegetarian Delight 🍄🧀
These Stuffed Portobello Mushrooms are hearty, cheesy, and packed with flavorful spinach filling. Whether you’re looking for a meatless main course or an elegant appetizer, this dish brings richness and satisfaction with every bite—no meat required! 💚
Why You’ll Love These Stuffed Mushrooms 💚
- ✅ Hearty & Filling: Portobello caps are meaty and satisfying.
- ✅ Cheesy Goodness: Loaded with melty mozzarella and Parmesan.
- ✅ Great for Any Meal: Serve as a main, side, or party appetizer.
- ✅ Low-Carb & Vegetarian: Wholesome and packed with nutrients.
🍄 Spinach & Cheese Stuffed Mushroom Recipe
Ingredients
- 4 large Portobello mushrooms, stems removed and gills scraped 🍄
- 1 tbsp olive oil 🫒
- 2 cloves garlic, minced 🧄
- 4 cups fresh spinach, roughly chopped 🌿
- ½ cup ricotta or cream cheese 🧀
- ½ cup shredded mozzarella cheese 🧀
- ¼ cup grated Parmesan cheese 🧀
- ½ tsp dried oregano or Italian seasoning 🌿
- Salt & pepper to taste 🧂
- Optional garnish: chopped parsley or red pepper flakes 🌿✨
👩🍳 Step-by-Step Instructions
- Preheat oven:
Set oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prep the mushrooms:
Gently clean mushrooms, remove stems, and scoop out gills with a spoon. Brush both sides with olive oil and place on the baking sheet, cap side down. - Sauté the filling:
In a skillet, heat olive oil over medium. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Stir in ricotta, half of the mozzarella, Parmesan, and seasonings. Remove from heat. - Stuff and bake:
Spoon the spinach-cheese mixture into each mushroom cap. Top with remaining mozzarella and a sprinkle of Parmesan. Bake for 20–25 minutes until mushrooms are tender and cheese is golden. - Garnish and serve:
Sprinkle with parsley or red pepper flakes if desired. Serve warm as a main or side. 🍄🧀
💡 Tips & Serving Ideas
- ✨ Add crunch: Top with breadcrumbs or crushed walnuts before baking.
- ✨ Make it vegan: Use plant-based cheeses and dairy-free ricotta alternatives.
- ✨ Serve with: Garlic bread, a green salad, or roasted veggies.
- ✨ Customize: Add chopped sun-dried tomatoes, caramelized onions, or cooked lentils.
🌿 Nutritional Highlights
Portobello mushrooms are a great source of B vitamins, potassium, and antioxidants. Combined with calcium-rich cheese and iron-packed spinach, this dish is as nourishing as it is delicious.
🧊 Make-Ahead & Storage Tips
- ✅ Prep ahead: Make filling and prep mushrooms in advance. Stuff and bake when ready to serve.
- ✅ Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- ✅ Reheat: Warm in the oven at 350°F until heated through, or use an air fryer for extra crispiness.
❓ Frequently Asked Questions
Can I grill these instead of baking?
Yes! Grill over medium heat with the lid closed for 12–15 minutes until tender and bubbly.
Can I freeze stuffed mushrooms?
Not recommended—mushrooms become watery after freezing. Best enjoyed fresh or refrigerated short-term.
What’s a good substitute for ricotta?
Try cottage cheese, cream cheese, or a thick Greek yogurt for a similar texture.
Savory, Cheesy & Meat-Free 💚
These Stuffed Portobello Mushrooms are hearty, elegant, and full of savory flavor. 🍄💬 Pin it for your next meatless meal or tag us with your creation on Pinterest!
