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Spinach and Cheese Stuffed Portobello Mushroom

Savory Spinach and Cheese Stuffed Portobello Mushroom Delight

Enjoy a hearty meal with Spinach and Cheese Stuffed Portobello Mushrooms that bring comfort and flavor to your dinner table.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 2 mushrooms
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 2 large Portobello mushrooms The main ingredient, providing a meaty texture; Substitute with cremini or white button mushrooms, but adjust cook time.
  • 1 tablespoon olive oil For drizzling and enhancing flavor; Can use any neutral oil.
  • 1/2 teaspoon garlic powder Adds savory depth to the mushrooms; Fresh garlic can be used as an alternative.
  • 1/4 teaspoon salt Essential for flavor enhancement.
  • 1/4 teaspoon black pepper Provides a mild heat.
For the Filling
  • 1 tablespoon butter Adds richness to the filling; Substitute with plant-based butter for a vegan version.
  • 2 cups fresh spinach The green component, adding nutrients and flavor; Can be substituted with kale or Swiss chard.
  • 1/2 cup ricotta cheese Creamy base for the filling; Cottage cheese, cream cheese, or mascarpone are good alternatives.
  • 1/2 cup shredded mozzarella cheese Melts beautifully for creaminess; Use a dairy-free cheese to make the recipe vegan.
  • 1/4 cup grated Parmesan cheese Adds a salty, nutty flavor; Omit for a dairy-free version.
  • 1/4 teaspoon crushed red pepper flakes Introduces a slight kick; Adjust the amount based on spice preference.

Equipment

  • Oven
  • skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by wiping them with a damp cloth. Remove the stems and scrape out the gills.
  2. Place the mushrooms on a lined baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Rub the seasonings evenly across the caps.
  3. Bake the mushrooms for about 10-12 minutes until they are tender and begin to release juices.
  4. Melt butter in a skillet over medium heat. Add fresh spinach and sauté for 3-4 minutes until wilted. Cool slightly.
  5. Dry the spinach, chop finely, and mix in a bowl with ricotta, mozzarella, Parmesan, and crushed red pepper flakes.
  6. Stuff each mushroom cap tightly with the filling mixture, creating a mound.
  7. Return the stuffed mushrooms to the oven and bake for another 10-12 minutes until cheese is bubbly and golden.
  8. Allow the mushrooms to cool for a few minutes before serving warm as an appetizer or main dish.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 8gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 420mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure to dry mushrooms thoroughly to prevent a watery filling. Sauté spinach fully to avoid excess moisture in the filling.

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