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
Ingredients
UnitsScale
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
2 cloves garlic, minced
6ounces fresh spinach, chopped
4ounces cream cheese, softened
1/4cup grated Parmesan cheese
1/4cup shredded mozzarella cheese
1/4cup panko breadcrumbs
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
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.