Name: Spinach and Cheese Stuffed Portobello Mushrooms – A Savory, Flavorful Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 large portobello mushroom caps, stems and gills removed; 1 tablespoon olive oil; 2 cloves garlic, minced; 6 ounces fresh spinach, chopped; 4 ounces cream cheese, softened; 1/4 cup grated Parmesan cheese; 1/4 cup shredded mozzarella cheese; 1/4 cup panko breadcrumbs; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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If you’re looking for a dish that feels both fancy and comforting, these Spinach and Cheese Stuffed Portobello Mushrooms are the perfect choice. The earthy mushrooms are stuffed with a savory mixture of spinach, garlic, and melty cheese, then baked to perfection for a satisfying and nutritious meal. Whether you’re serving them as an appetizer, a side dish, or a light main course, these stuffed mushrooms will surely steal the spotlight.

Why You’ll Love This Recipe

Full of Flavor: The rich taste of the mushrooms combined with the creamy spinach and cheese filling is absolutely mouthwatering.
Healthy and Wholesome: Packed with spinach and low-carb, this dish is a great option for anyone looking for a lighter yet satisfying meal.
Quick and Easy: With just a few simple ingredients, this recipe comes together in under 30 minutes.
Perfect for Any Occasion: Whether you’re hosting a dinner party or enjoying a cozy meal at home, these stuffed mushrooms are sure to impress.

Ingredients

Here’s a quick look at what you’ll need (full ingredient list below):

Large Portobello mushrooms
Fresh spinach (a perfect leafy addition)
Cream cheese for creaminess
Mozzarella and Parmesan cheese for that melty, cheesy goodness
Garlic and onion for flavor depth
Olive oil for sautéing
Herbs like thyme or oregano to season

Directions

Step 1: Prepare the Mushrooms

Begin by removing the stems from the Portobello mushrooms and gently scooping out the gills to create space for the stuffing. You can lightly brush the mushroom caps with olive oil and season with a little salt and pepper. Set them aside on a baking sheet lined with parchment paper.

Step 2: Sauté the Spinach

In a skillet, heat a little olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant. Then, toss in the fresh spinach and cook for about 2-3 minutes, until wilted. Season with salt, pepper, and a pinch of thyme or oregano.

Step 3: Make the Cheese Filling

Once the spinach is cooked, remove it from the heat and let it cool slightly. In a mixing bowl, combine the cooked spinach with cream cheese, mozzarella, and Parmesan. Stir until everything is well combined, creating a creamy and cheesy filling.

Step 4: Stuff the Mushrooms

Spoon the spinach and cheese mixture into the mushroom caps, filling them generously. Press the mixture down a bit to make sure they’re packed in.

Step 5: Bake the Mushrooms

Preheat your oven to 375°F (190°C). Place the stuffed mushrooms in the oven and bake for about 15-20 minutes, or until the mushrooms are tender and the cheese is bubbling and golden on top.

Step 6: Serve and Enjoy

Once baked, remove the mushrooms from the oven and let them cool for a few minutes before serving. Garnish with a little fresh parsley or additional Parmesan if desired. Enjoy!

Expert Tips and Tricks

Choose Mushrooms Carefully: Make sure the Portobello mushrooms are large and firm to hold up well with the stuffing.
Add Extra Flavor: If you love a little kick, try adding a pinch of red pepper flakes to the spinach mixture.
Use Different Cheeses: Swap the mozzarella for goat cheese or feta for a tangier twist to the filling.

Recipe Variations and Possible Substitutions

Vegan Version: Substitute the cream cheese, mozzarella, and Parmesan with vegan cheese alternatives, and make sure to use olive oil for sautéing.
Add Meat: You can add cooked chicken or turkey to the filling for extra protein if you like.
Try Other Greens: If spinach isn’t your thing, you can use kale, arugula, or even swiss chard in the stuffing.

Serving and Pairing Suggestions

These stuffed mushrooms can be enjoyed on their own or served alongside a fresh salad or some roasted vegetables. They also pair beautifully with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. If you’re feeling a bit more indulgent, serve them with a side of garlic bread for the ultimate savory treat!

Storage and Reheating Tips

If you have leftovers (again, unlikely!), store the stuffed mushrooms in an airtight container in the fridge for up to 2 days. To reheat, place them in a 350°F (175°C) oven for about 10-15 minutes, until heated through.

FAQs

1. Can I make these ahead of time?
Yes, you can prepare the stuffed mushrooms and store them in the fridge before baking. Just bake them when you’re ready to serve!

2. Can I use frozen spinach?
Absolutely! Frozen spinach can be used in place of fresh spinach, just make sure to thaw and squeeze out any excess moisture before adding it to the filling.

3. What if I don’t have Portobello mushrooms?
You can use large button mushrooms or cremini mushrooms as a substitute. They won’t hold as much stuffing, but they’ll still taste delicious!

4. Can I freeze stuffed mushrooms?
Yes, you can freeze the unbaked stuffed mushrooms. Just wrap them tightly in plastic wrap or foil, and bake them directly from the freezer when ready (you may need to add a few extra minutes to the cooking time).

Conclusion

These Spinach and Cheese Stuffed Portobello Mushrooms are a fantastic way to enjoy the rich, earthy flavors of mushrooms while keeping things light and healthy. With their cheesy, creamy filling and savory bite, they’re sure to be a hit whether you’re enjoying them on your own or sharing them with friends and family. Give them a try next time you need a delicious and satisfying meal!

Spinach and Cheese Stuffed Portobello Mushrooms – A Savory, Flavorful Delight

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Spinach and Cheese Stuffed Portobello Mushrooms are a delightful vegetarian dish that combines the earthy flavors of portobello mushrooms with a creamy spinach and cheese filling. This recipe is perfect as a main course or a hearty side dish.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Place the mushroom caps on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes to soften.
Prepare the Filling: In a skillet, sauté the minced garlic in a bit of olive oil until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly. In a bowl, mix the sautéed spinach, cream cheese, Parmesan, mozzarella, and panko breadcrumbs. Season with salt and pepper.
Stuff the Mushrooms: Remove the partially baked mushrooms from the oven. Spoon the spinach and cheese mixture into each mushroom cap, pressing down gently to pack the filling.
Bake: Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes, until the filling is golden and bubbly.
Serve: Garnish with chopped fresh parsley and serve warm.

Notes

Variations: For added flavor, consider mixing in sun-dried tomatoes or artichoke hearts into the filling.
Make-Ahead: These stuffed mushrooms can be assembled a day in advance. Store them in the refrigerator and bake just before serving.