These Spinach and Cheese Stuffed Portobello Mushrooms are a tasty blend of earthy mushrooms filled with creamy cheese and healthy spinach. Perfect for a simple dinner!
Honestly, these mushrooms look fancy but are easy to make. I love serving them with a side salad. It’s like eating a delicious hug! 🥰
Key Ingredients & Substitutions
Portobello Mushrooms: They give a hearty texture. If you can’t find them, large button mushrooms work as a substitute, though they’ll be less meaty.
Fresh Spinach: Fresh spinach is preferred for its vibrant flavor. If you’re in a pinch, frozen spinach can work, just make sure to thaw and squeeze out excess moisture.
Cream Cheese: This creates creaminess. If you’re looking for a lower fat option, consider using Greek yogurt or low-fat cream cheese. For a dairy-free version, vegan cream cheese is a good choice.
Cheeses: Mozzarella adds a nice melt, while Parmesan gives a salty kick. You can swap mozzarella for fontina or cheddar, and for Parmesan, nutritional yeast works well for a dairy-free option.
Breadcrumbs: They add a nice crunch. If you prefer gluten-free, you can use crushed gluten-free crackers or omit them entirely for a softer topping.
How Do I Prepare Portobello Mushrooms for Stuffing?
Cleaning and preparing your portobello mushrooms is a key step. Here’s the easy way:
- Start by wiping the caps with a damp cloth to remove dirt.
- Remove the stems gently; they can often snap off. Save them for another use if you like!
- Carefully scrape out the dark gills using a spoon. This helps create more space for stuffing and removes any bitterness.
- Brush them with olive oil for added flavor and to help them caramelize beautifully in the oven.
Following these steps ensures your mushrooms are ready to shine in this delicious dish! Enjoy your cooking!
Spinach and Cheese Stuffed Portobello Mushrooms
Ingredients You’ll Need:
For the Stuffed Mushrooms:
- 4 large portobello mushroom caps, stems and gills removed
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 5 ounces fresh spinach (about 4 cups)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley or basil, chopped for garnish
Time Needed:
This recipe will take about 15 minutes to prepare and around 25 minutes to bake. In total, you’ll need about 40 minutes for a delicious and satisfying dish!
Let’s Get Cooking:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper or lightly grease it. This will help make cleanup easier!
2. Clean the Mushrooms:
Take your portobello mushrooms and gently wipe them with a damp cloth to remove any dirt. Carefully remove the stems and use a spoon to scrape out the dark gills inside. This leaves room for all the tasty stuffing!
3. Oil the Mushroom Caps:
Brush both sides of each mushroom cap with 1 tablespoon of olive oil, keeping the gill side facing up. This helps them cook evenly and adds flavor. Place them on the prepared baking sheet.
4. Sauté the Spinach:
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until it smells amazing! Then add the fresh spinach, stirring until it wilts and most of the moisture evaporates—about 3-4 minutes. Remove from heat and set aside to cool slightly.
5. Make the Filling:
In a mixing bowl, combine the cooked spinach and garlic with the softened cream cheese, mozzarella, Parmesan, salt, black pepper, and red pepper flakes (if you like a little heat). Stir everything together until it’s well combined and creamy.
6. Stuff the Mushrooms:
Take a spoon and fill each mushroom cap with the cheesy spinach mixture. Press down gently to make sure they are nicely filled. If you love a crunchy topping, sprinkle some breadcrumbs over the top of each one.
7. Bake:
Pop the baking sheet in the oven and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden. Your kitchen will smell fantastic!
8. Serve and Enjoy:
Once they’re out of the oven, let them cool for a few minutes. Then, garnish with fresh parsley or basil before serving. Enjoy your scrumptious Spinach and Cheese Stuffed Portobello Mushrooms!
Frequently Asked Questions (FAQ)
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thoroughly thaw it and squeeze out any excess moisture before adding it to the filling. This prevents the mixture from becoming too watery.
What Other Cheeses Can I Use in This Recipe?
Feel free to get creative! You can substitute mozzarella with cheeses like provolone, gouda, or fontina for different flavors. For a stronger taste, try using aged cheddar or blue cheese. Just make sure to maintain the overall texture of the filling.
How Do I Store Leftover Stuffed Mushrooms?
Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish and warm them in the oven at 350°F (175°C) until heated through, about 10-15 minutes.
Can I Make These Stuffed Mushrooms Vegetarian?
Absolutely! This recipe is already vegetarian-friendly. If you’re looking to make it vegan, use dairy-free cream cheese and omit the mozzarella and Parmesan, or substitute them with vegan cheese alternatives.
