Spinach Cheese Stuffed Portobello Mushrooms
Spinach Cheese Stuffed Portobello Mushrooms are a delicious and satisfying dish that combines the earthy flavor of Portobello mushrooms with a creamy, cheesy filling. This recipe is an excellent choice for entertaining guests or enjoying a weeknight dinner. With fresh spinach and a blend of cheeses, each bite is packed with flavor while remaining nutritious. Quick to prepare and versatile enough to serve as an appetizer, side dish, or main course, these stuffed mushrooms will impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Italian
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
- Extra Parmesan cheese for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms, removing stems and gills, then brush them with olive oil and sprinkle with salt and pepper. Bake for 5-7 minutes.
- In a skillet, sauté minced garlic in olive oil, then add chopped spinach until wilted. Mix in ricotta, cream cheese, mozzarella, Parmesan, salt, black pepper, and Italian seasoning until well combined.
- Fill each mushroom cap with the mixture and top with remaining mozzarella.
- Bake for an additional 10-12 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 mushroom (130g)
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg