Spinach and Cheese Stuffed Portobello Mushrooms

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Delicious spinach and cheese stuffed portobello mushrooms on a plate
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I’m excited to share a delightful recipe for Spinach and Cheese Stuffed Portobello Mushrooms. These cheesy, hearty mushrooms are perfect for a light meal or a savory appetizer. They are packed with flavor, and I promise they will impress everyone at your dinner table.

Growing up, my mom, Eva, made stuffed mushrooms for special occasions. The smell would fill our home, creating a warm and inviting atmosphere. Now, whenever I make them, I can’t help but think of those happy moments spent with family.

Your Ingredients List

  • 2 large Portobello mushrooms
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 2 cups fresh spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes

My Go-To Equipment

  1. Baking sheet
  2. Parchment paper
  3. Large skillet
  4. Mixing bowl
  5. Spoon
  6. Kitchen towel or paper towels

The Simple Steps to Follow

  • Preheat your oven to 375°F (190°C).
  • Clean the Portobello mushrooms by gently wiping the caps with a damp cloth or paper towel.
  • Remove the stems from the mushrooms and scrape out the gills using a spoon.
  • Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper.
  • Drizzle olive oil evenly over the mushroom caps.
  • Sprinkle garlic powder, salt, and black pepper over the mushrooms.
  • Bake the mushrooms for 10-12 minutes until they start to soften.
  • While baking, melt butter in a large skillet over medium heat.
  • Add the fresh spinach to the skillet and sauté for about 3-4 minutes until wilted.
  • Remove the skillet from heat and let the spinach cool slightly.
  • Transfer the spinach to a clean kitchen towel to absorb excess moisture.
  • In a medium mixing bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and crushed red pepper flakes.
  • Once the spinach is dry, chop it finely and add it to the cheese mixture.
  • Stir everything together until the spinach is evenly mixed in.
  • After baking, remove the mushroom caps from the oven.
  • Spoon the spinach and cheese mixture into each mushroom cap, packing it in gently.
  • Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
  • Let the stuffed mushrooms cool for a couple of minutes before serving.

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Healthy Twists on a Classic

You can make these stuffed mushrooms even healthier by swapping out some ingredients. Use low-fat cheese options to reduce calories. You could also add chopped bell peppers or other veggies to the filling for extra nutrition and flavor.

Serving Suggestions From My Table

I like to serve these stuffed mushrooms with a simple side salad and crusty bread. They also work well as a tapas-style dish alongside other small bites. For a special touch, pair them with a glass of white wine.

Getting It Just Right

To ensure the mushrooms are perfectly cooked, keep an eye on them while baking. If they get too soft, they might become mushy. The mushroom’s edges should be slightly crispy when you take them out.

How to Store Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them back in the oven for a few minutes until warmed through.

Enjoy Every Moment

Cooking is all about enjoying the moment. Take your time, savor the process, and enjoy these delicious stuffed mushrooms with family and friends. Each bite will remind you of home and the warmth it brings.

A Few Common Questions

What can I use instead of ricotta cheese in Spinach and Cheese Stuffed Portobello Mushrooms?

You can substitute ricotta cheese with cottage cheese or cream cheese for a different flavor. Both will add creaminess to the filling while maintaining a delicious taste.

Can I freeze Spinach and Cheese Stuffed Portobello Mushrooms?

Yes, you can freeze the stuffed mushrooms before baking. Wrap them tightly in plastic wrap and store in the freezer for up to three months. When ready to eat, bake them straight from frozen; just add a few extra minutes to the cooking time.

What’s the best way to clean Portobello mushrooms?

To clean Portobello mushrooms, gently wipe the caps with a damp cloth or paper towel. Avoid soaking them in water, as mushrooms absorb moisture, which can make them soggy.

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spinach and cheese stuffed portobello mushrooms 2025 11 13 130227 150x150 1 Spinach and Cheese Stuffed Portobello Mushrooms

Spinach and Cheese Stuffed Portobello Mushrooms

  • Author: sarah
  • Total Time: 40
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful seasoned mushrooms filled with rich cheese and fresh spinach, perfect for a light meal or savory appetizer.

Ingredients

Scale
  • 2 large Portobello mushrooms
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 2 cups fresh spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the Portobello mushrooms by gently wiping the caps with a damp cloth or paper towel.
  3. Remove the stems from the mushrooms and scrape out the gills using a spoon.
  4. Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper.
  5. Drizzle olive oil evenly over the mushroom caps.
  6. Sprinkle garlic powder, salt, and black pepper over the mushrooms.
  7. Bake the mushrooms for 10-12 minutes until they start to soften.
  8. While baking, melt butter in a large skillet over medium heat.
  9. Add the fresh spinach to the skillet and sauté for about 3-4 minutes until wilted.
  10. Remove the skillet from heat and let the spinach cool slightly.
  11. Transfer the spinach to a clean kitchen towel to absorb excess moisture.
  12. In a medium mixing bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and crushed red pepper flakes.
  13. Once the spinach is dry, chop it finely and add it to the cheese mixture.
  14. Stir everything together until the spinach is evenly mixed in.
  15. After baking, remove the mushroom caps from the oven.
  16. Spoon the spinach and cheese mixture into each mushroom cap, packing it in gently.
  17. Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
  18. Let the stuffed mushrooms cool for a couple of minutes before serving.

Notes

You can improve healthiness by using low-fat cheese and adding extra vegetables to the filling.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed mushroom
  • Calories: 250
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: stuffed mushrooms, spinach, cheese, vegetarian appetizer, portobello mushrooms

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