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Spinach and Cheese Stuffed Portobello Mushroom Recipe

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Spinach and Cheese Stuffed Portobello Mushrooms are a hearty vegetarian main dish featuring meaty Portobello mushrooms filled with a creamy blend of spinach, ricotta, mozzarella, and Parmesan cheese, baked to perfection for a flavorful and satisfying meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  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.

Notes

  • Use goat cheese or feta for a tangier flavor.
  • Add red pepper flakes for heat.
  • Top with breadcrumbs for crunch.
  • Sautéed onions or sun-dried tomatoes add depth.
  • For a non-vegetarian option, include sausage, bacon, or chicken.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven, not the microwave.
  • Can be made ahead and baked before serving.
  • Optional: remove gills for less bitterness and more filling space.

Nutrition

Find it online: https://cheftinaskitchen.com/spinach-and-cheese-stuffed-portobello-mushroom-recipe/