Looking for a delicious, healthy, and satisfying meal that’s both vegetarian-friendly and low-carb? This Spinach and Cheese Stuffed Portobello Mushroom recipe delivers all the comfort food flavors you crave in a nutritious package. These meaty mushroom caps are transformed into a gourmet dish that’s perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
This Spinach and Cheese Stuffed Portobello Mushroom recipe is a game-changer for anyone seeking a wholesome, flavorful meal. The combination of earthy Portobello mushrooms with creamy ricotta, melted mozzarella, and fresh spinach creates a satisfying dish that feels indulgent while being incredibly nutritious. It’s naturally gluten-free, packed with protein, and ready in just 30 minutes. Whether you’re following a low-carb lifestyle, looking for meatless meal options, or simply want to impress your dinner guests, this recipe delivers on all fronts.
Ingredients You’ll Need
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon butter
- 2 cups fresh spinach
- 1⁄2 cup ricotta cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 teaspoon crushed red pepper flakes
How to Make Spinach and Cheese Stuffed Portobello Mushroom
Step-by-Step Instructions
Step 1: Prepare the Mushrooms Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms with a damp paper towel and remove the stems. Carefully scrape out the dark gills using a spoon, creating a hollow cap perfect for stuffing.
Step 2: Season the Mushroom Caps Brush both sides of the mushroom caps with olive oil. Season with garlic powder, salt, and black pepper, ensuring even coverage. Place the mushrooms gill-side up on a baking sheet lined with parchment paper.
Step 3: Prepare the Spinach Filling Heat butter in a large skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove excess moisture by pressing the spinach with the back of a spoon or transferring to a clean kitchen towel and squeezing gently.
Step 4: Create the Cheese Mixture In a medium bowl, combine the wilted spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and crushed red pepper flakes. Mix thoroughly until all ingredients are well incorporated.
Step 5: Stuff and Bake Divide the spinach and cheese mixture evenly between the two mushroom caps, mounding it slightly in the center. Top with the remaining mozzarella cheese. Bake for 15-18 minutes until the mushrooms are tender and the cheese is golden and bubbly.
Step 6: Serve Remove from oven and let cool for 2-3 minutes before serving. The Spinach and Cheese Stuffed Portobello Mushroom is best enjoyed immediately while the cheese is still melted and the mushrooms are hot.
Helpful Tips
Choose firm, fresh Portobello mushrooms with intact caps for the best results. Avoid mushrooms that feel spongy or have dark spots. When cleaning the mushrooms, don’t soak them in water as they’ll absorb too much moisture and become soggy.
Make sure to thoroughly drain the cooked spinach to prevent the filling from becoming watery. You can prepare the spinach mixture up to a day ahead and store it in the refrigerator, making this an excellent make-ahead option for busy weeknights.
For extra flavor, try adding minced fresh garlic to the spinach while it’s cooking, or substitute the ricotta with goat cheese for a tangy twist. If you prefer a bit more heat, increase the crushed red pepper flakes to taste.
Details
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 30-33 minutes
Servings: 2
Calories: Approximately 285 per serving
Difficulty: Easy
Notes
This recipe is naturally gluten-free and vegetarian. For a vegan version, substitute the dairy cheeses with your favorite plant-based alternatives and use olive oil instead of butter.
The mushrooms will release some liquid during cooking, which is completely normal. If you prefer a firmer texture, you can pre-bake the seasoned mushroom caps for 5 minutes before adding the filling.
Leftover stuffed mushrooms can be stored in the refrigerator and make an excellent lunch the next day. They’re also delicious served at room temperature as an appetizer for parties.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out all excess water before mixing with the cheeses. Use about 1 cup of thawed, drained frozen spinach.
How do I know when the mushrooms are done? The mushrooms are perfectly cooked when they’re tender when pierced with a fork and the cheese topping is golden brown and bubbly. The mushrooms should still hold their shape and not be mushy.
Can I make this recipe ahead of time? You can prepare the stuffed mushrooms up to 4 hours ahead and refrigerate them before baking. Add an extra 2-3 minutes to the cooking time if baking from cold.
What can I serve with stuffed Portobello mushrooms? These make an excellent main dish served with a fresh green salad, roasted vegetables, or garlic bread. They also work wonderfully as a side dish alongside grilled chicken or fish.
Storage Instructions
Store leftover Spinach and Cheese Stuffed Portobello Mushrooms in the refrigerator for up to 3 days in an airtight container. To reheat, place in a 350°F oven for 8-10 minutes until heated through, or microwave on medium power for 1-2 minutes.
These stuffed mushrooms don’t freeze well due to their high moisture content, so it’s best to enjoy them fresh or within a few days of cooking.
Conclusion
This Spinach and Cheese Stuffed Portobello Mushroom recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. With its rich, creamy filling and meaty mushroom base, it’s a dish that will please vegetarians and meat-eaters alike. The combination of three cheeses with fresh spinach creates a restaurant-quality meal you can easily make at home.
Whether you’re looking for a quick weeknight dinner, a impressive appetizer for guests, or a nutritious lunch option, these stuffed Portobellos deliver on all counts. The recipe is flexible enough to accommodate different dietary needs and preferences, making it a valuable addition to your cooking repertoire.
Try this Spinach and Cheese Stuffed Portobello Mushroom recipe tonight and discover why it’s destined to become a regular feature on your dinner table. Don’t forget to share your results and any creative variations you discover along the way!