Spinach & Cheese Stuffed Portobello Mushrooms are a delicious and healthy appetizer or main dish that highlights the earthy flavors of portobello mushrooms combined with a creamy, cheesy filling. This recipe is easy to prepare and makes for a perfect dish for gatherings, parties, or a cozy dinner at home.

Ingredients List

For the Stuffed Mushrooms

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Timing

Preparing Spinach & Cheese Stuffed Portobello Mushrooms takes about 15 minutes for prep and 25 minutes for cooking.

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Clean Mushrooms: Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and gills using a spoon to create space for the filling.
3. Drizzle with Olive Oil: Place the mushrooms on a baking sheet, gill side up, and drizzle with olive oil. Season with salt and pepper.

Step 2: Make the Filling

1. Sauté Spinach: In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant (about 1 minute). Add the chopped spinach and cook until wilted (if using fresh), about 2-3 minutes. If using frozen spinach, ensure it’s heated through and any excess moisture is evaporated. Remove from heat and let cool slightly.
2. Mix Filling Ingredients: In a mixing bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, sautéed spinach, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.

Step 3: Stuff the Mushrooms

1. Fill Mushrooms: Spoon the cheese and spinach filling generously into each portobello mushroom cap, pressing down slightly to pack it in.
2. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.

Step 4: Serve

1. Garnish: Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.
2. Enjoy: Serve warm as an appetizer or as a main dish alongside a salad or grain.

Nutritional Information

Here’s a quick glance at the nutritional profile of Spinach & Cheese Stuffed Portobello Mushrooms (per mushroom, assuming 4 servings):

Nutrient	Amount per Mushroom
Calories	200
Protein	12g
Fat	14g
Carbohydrates	8g
Fiber	2g

Tips for Customization

• Cheese Variations: Feel free to experiment with different cheeses, such as feta or goat cheese, for a unique flavor.
• Add Protein: Incorporate cooked chicken or turkey for a heartier filling.
• Spice It Up: Add crushed red pepper flakes or chopped jalapeños for a spicy kick.

Storing Tips for the Recipe

Spinach & Cheese Stuffed Portobello Mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

Spinach & Cheese Stuffed Portobello Mushrooms are a delightful and nutritious dish that showcases the wonderful flavors of mushrooms and cheese. Perfect for entertaining or a simple weeknight meal, this recipe is sure to impress!

FAQs

Can I make these mushrooms ahead of time?

Yes! You can prepare the filling and stuff the mushrooms a few hours in advance. Just cover and refrigerate until you’re ready to bake.

What can I serve with stuffed mushrooms?

These stuffed mushrooms pair well with a fresh salad, pasta, or as part of a larger appetizer spread.

Can I freeze stuffed mushrooms?

While it’s best to enjoy them fresh, you can freeze the stuffed mushrooms before baking. Just wrap them tightly and bake from frozen, adding extra time as needed.