Spinach and Cheese Stuffed Portobello Mushroom Recipe

Few things light up a dinner table quite like the Spinach and Cheese Stuffed Portobello Mushroom. Imagine a hearty, tender portobello cap overfilled with a creamy, garlicky blend of spinach, ricotta, and a duo of cheeses—all baked to golden, bubbly perfection. This dish manages to be both rustic and elegant, delivering cozy vegetarian comfort with a touch of indulgence. Whether you’re planning a centerpiece for a weeknight dinner or seeking a showstopper for your next gathering, this recipe is bound to impress everyone at the table.

Ingredients You’ll Need

The ingredient list for Spinach and Cheese Stuffed Portobello Mushroom keeps things refreshingly simple, but each element is carefully chosen for maximum flavor, texture, and color. Every addition plays a key role, so as you gather your ingredients, you’re laying the foundation for something truly special.

• Portobello mushroom caps: Large, meaty mushrooms serve as the perfect “boats” for all that luscious filling—and bring a rich, earthy flavor to the dish.
• Olive oil: Helps soften the mushrooms and adds a subtle, savory richness to every bite.
• Garlic (minced): Just a teaspoon, but it brings a warm, appetizing aroma and a punch of flavor.
• Onion (finely chopped): Adds delightful sweetness and texture to balance out the creamy filling.
• Fresh spinach (roughly chopped): Offers color, vitality, and a healthy boost, melting beautifully into the cheesy mixture.
• Ricotta cheese: The secret to a creamy, cloud-like filling that’s hearty but not heavy.
• Grated Parmesan cheese: Adds saltiness, umami, and a hint of golden crust when used for garnish.
• Salt: Just enough to season all the ingredients without overpowering the dish.
• Black pepper: A touch of heat and complexity for the filling.
• Nutmeg (optional): A pinch can deepen the flavor and give a subtly nutty backdrop—completely optional but recommended.
• Shredded mozzarella cheese: For that irresistible, gooey, and golden-brown cheesy top that makes everyone swoon.

How to Make Spinach and Cheese Stuffed Portobello Mushroom

Step 1: Prep and Preheat

Start by getting your oven ready—preheat to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Take your portobello mushroom caps, remove the stems and gills to make room for the filling, and brush both sides with a generous amount of olive oil. This simple step ensures the mushrooms roast up beautifully and don’t stick to the pan.

Step 2: Bake the Mushrooms

Place the oiled mushroom caps gill-side up on your prepared sheet. Pop them in the oven for about 10 minutes, just until they start releasing their water. Pre-baking the caps gives you a firmer base and keeps the finished Spinach and Cheese Stuffed Portobello Mushroom from turning soggy later on.

Step 3: Sauté the Aromatics and Spinach

While the mushrooms bake, hit a skillet with the remaining olive oil over medium heat. Toss in your garlic and onion, sautéing for a few minutes until soft and fragrant—you’re building a flavor foundation here! Next, pile in the spinach and cook just until it wilts, which happens quickly. Remove from heat and let everything cool for a couple minutes.

Step 4: Make the Cheese and Spinach Filling

Once your spinach mixture has cooled slightly, scoop it into a bowl. Add in the ricotta, grated Parmesan, salt, pepper, and that optional pinch of nutmeg if you’re game. Stir it all together—you want every bite to taste creamy and cheesy with flecks of fresh spinach throughout.

Step 5: Stuff the Mushrooms

Generously fill each baked portobello cap with your ricotta-spinach mixture. Don’t hold back! Top each stuffed mushroom with a thick layer of shredded mozzarella, making sure each is completely blanketed. This is where the Spinach and Cheese Stuffed Portobello Mushroom gets its signature gooey, crave-able top.

Step 6: Bake Until Golden

Slide the stuffed mushrooms back into your preheated oven for another 15 to 20 minutes. When the cheese on top is gloriously bubbly and golden brown, you’ll know your Spinach and Cheese Stuffed Portobello Mushroom is ready to be devoured.

How to Serve Spinach and Cheese Stuffed Portobello Mushroom

Garnishes

A final dusting of grated Parmesan cheese right before serving is the ultimate finishing touch. Fresh cracked black pepper or a scatter of chopped parsley also add extra color and aroma, making your Spinach and Cheese Stuffed Portobello Mushroom pop on the plate.

Side Dishes

Serve the stuffed mushrooms alongside a crisp green salad dressed with lemon vinaigrette, or pair them with roasted potatoes or garlicky quinoa. Even a simple side of crusty bread is magical for soaking up any cheesy goodness left on the plate.

Creative Ways to Present

Go a step further by slicing the mushrooms before serving so everyone gets a beautiful cross-section of that cheesy, spinach-flecked filling. Or try serving each one atop a swirl of herby tomato sauce on individual plates for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Spinach and Cheese Stuffed Portobello Mushroom, simply transfer them to an airtight container and keep in the refrigerator for up to three days. The flavors deepen overnight, making them a fabulous next-day treat.

Freezing

For longer storage, these stuffed mushrooms can be frozen after baking. Place cooled mushrooms on a tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep their fresh taste and texture for up to two months.

Reheating

To reheat, cover the mushrooms loosely with foil and warm them in a 350°F (175°C) oven for about 15 minutes, or until heated through. This keeps the mushrooms juicy and the cheesy topping deliciously melty.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out any excess water from the frozen spinach before adding to your filling. This helps keep your Spinach and Cheese Stuffed Portobello Mushroom rich and creamy, never watery.

Are there cheese alternatives that work well?

You can swap ricotta for cottage cheese or even crumbled feta for a tangier flavor profile. The mozzarella on top can also be exchanged with provolone or gouda if you fancy a little variation.

How do I keep the mushrooms from getting soggy?

Pre-baking the mushroom caps and removing their gills are both key steps to avoiding sogginess. They help release excess water before the filling is added, ensuring the base stays firm and meaty.

Can this be made vegan?

Definitely! Use plant-based ricotta, mozzarella, and Parmesan alternatives, and make sure your favorite vegan cheeses melt nicely for that same indulgent effect.

Is Spinach and Cheese Stuffed Portobello Mushroom gluten-free?

Yes, this dish is naturally gluten-free as written. Just double check your cheeses and any other additions to be sure they’re completely free of gluten-containing additives.

Final Thoughts

If you’re craving something that feels both nourishing and luxurious, you’ll fall in love with Spinach and Cheese Stuffed Portobello Mushroom. Every bite is a celebration of flavor and comfort, and it’s so easy to make, there’s no reason not to give it a try. Enjoy sharing this crowd-pleaser—you might find it becomes a repeat favorite at your table!

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