Description
Enjoy flavorful Spinach Cheese Stuffed Portobello Mushrooms that are easy to make! Try this delicious recipe today for a crowd-pleasing meal.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup ricotta cheese
- ¼ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup breadcrumbs (optional)
- Fresh parsley, chopped for garnish
- Extra Parmesan cheese for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Gently clean the Portobello mushrooms using a damp paper towel. Remove the stems and scrape out some of the gills if desired.
- Brush both sides of each mushroom cap with olive oil and place them on the baking sheet gill-side up. Sprinkle lightly with salt and pepper.
- Bake for 5-7 minutes to release excess moisture. Afterward, pat them dry with a paper towel.
- While the mushrooms are baking, heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the chopped spinach and cook for 1-2 minutes until wilted. Season with salt, black pepper, and Italian seasoning.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine cooked spinach with ricotta cheese, cream cheese, half of the mozzarella cheese, Parmesan cheese, and red pepper flakes (if using). Stir until well combined.
- Spoon the cheesy spinach mixture evenly into each pre-baked mushroom cap.
- Sprinkle remaining mozzarella cheese on top along with breadcrumbs if desired.
- Return stuffed mushrooms to the oven and bake for 10-12 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for a couple of minutes before serving.
- Garnish with fresh parsley and extra Parmesan cheese before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed Portobello mushroom (150g)
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg