Spinach and Cheese Stuffed Portobello Mushroom Recipe

Why You’ll Love This Recipe

This recipe is the perfect combination of healthy and hearty. The Portobello mushrooms provide a meaty texture without any actual meat, making it a great vegetarian main course. The filling of spinach and a blend of cheeses ensures every bite is creamy and satisfying. It’s easy to make, customizable with different ingredients, and looks beautiful when served.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large Portobello mushrooms
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon lemon juice

Directions

1. Preheat the oven to 375°F (190°C).

2. Clean the Portobello mushrooms with a damp cloth and remove the stems.

3. Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.

4. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.

5. Add chopped spinach and cook until wilted. Remove from heat.

6. In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, oregano, basil, salt, and pepper.

7. Spoon the mixture evenly into the mushroom caps.

8. Drizzle lemon juice over the stuffed mushrooms.

9. Bake for 20–25 minutes, until the cheese is melted and the mushrooms are tender.

10. Remove from oven and let cool slightly before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use goat cheese or feta instead of ricotta for a tangier flavor.

• Add a pinch of red pepper flakes for a spicy kick.

• Top with breadcrumbs for extra crunch.

• Include sautéed onions or sun-dried tomatoes for more depth of flavor.

• Add cooked sausage, bacon, or shredded chicken for a non-vegetarian option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mushrooms in a 350°F (175°C) oven for about 10–12 minutes until warmed through. Avoid microwaving, as it may make the mushrooms watery.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out excess moisture before using.

Do I need to remove the gills of the mushrooms?

It’s optional, but removing them can reduce bitterness and make more room for the filling.

Can I make this ahead of time?

Yes, you can prepare the stuffed mushrooms a day in advance and bake just before serving.

What cheese works best for this recipe?

Ricotta, mozzarella, and Parmesan provide creaminess and flavor, but you can substitute with feta, goat cheese, or cheddar.

How can I make this dish vegan?

Use dairy-free cheese alternatives and nutritional yeast instead of Parmesan.

What can I serve alongside these stuffed mushrooms?

They pair well with a fresh salad, roasted vegetables, or grains like quinoa or rice.

Can I grill the mushrooms instead of baking?

Yes, you can grill them over medium heat for 10–12 minutes, covered, until tender.

How do I keep the mushrooms from getting soggy?

Brush lightly with oil, avoid overfilling, and bake on a wire rack over a tray to allow moisture to drain.

Can I freeze stuffed Portobello mushrooms?

It’s not recommended, as mushrooms release too much water when thawed.

Are stuffed Portobello mushrooms healthy?

Yes, they’re rich in fiber, protein, vitamins, and minerals while being relatively low in calories.

Conclusion

Spinach and Cheese Stuffed Portobello Mushrooms are a delicious and nutritious dish that’s simple to prepare yet elegant enough for entertaining. With a hearty filling, customizable variations, and satisfying flavors, they make an excellent vegetarian main course or side dish. Whether you’re cooking for family or hosting guests, this recipe is sure to impress while offering wholesome, balanced nutrition.

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