If you are craving a dish that bursts with flavor, texture, and comfort all at once, the Spinach and Cheese Stuffed Portobello Mushrooms Recipe is here to delight your taste buds. These large, meaty mushroom caps are generously filled with a luscious blend of ricotta, mozzarella, and Parmesan cheese, perfectly complemented by fresh sautéed spinach and a little heat from crushed red pepper flakes. Every bite brings together the earthy essence of portobellos with creamy, cheesy richness and a vibrant green pop of spinach that makes this dish a true crowd-pleaser and a personal favorite for cozy dinners or impressive appetizers.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe. Each one plays a key role, bringing balance, texture, and that irresistible flavor that makes the dish sing. From the tender spinach to the creamy cheeses, you’ll see how they work together effortlessly.
- 2 large Portobello mushrooms: The perfect canvas with a meaty texture that holds the filling beautifully.
- 1 tablespoon olive oil: Adds a light richness and helps the mushrooms roast evenly.
- 1/2 teaspoon garlic powder: A subtle garlic punch that enhances the overall flavor.
- 1/4 teaspoon salt: Seasoning that brings out the natural flavors of the mushrooms and filling.
- 1/4 teaspoon black pepper: A gentle heat and depth for balance.
- 1 tablespoon butter: Helps sauté the spinach with a touch of silkiness.
- 2 cups fresh spinach: Bright, tender greens that add freshness and color.
- 1/2 cup ricotta cheese: Creamy base that keeps the filling moist and soft.
- 1/2 cup shredded mozzarella cheese: Melty, gooey texture that brings comforting cheesiness.
- 1/4 cup grated Parmesan cheese: Adds sharp, salty notes and depth.
- 1/4 teaspoon crushed red pepper flakes: Just the right amount of spice to lift the dish.
How to Make Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Step 1: Prepare Your Oven and Mushrooms
Start by preheating your oven to 375°F (190°C) so it’s ready to go when you need it. Next, gently clean your mushrooms by wiping the caps with a damp cloth or paper towel to remove any grit. Removing the stems and scraping out the gills creates the perfect hollow space to nestle in your delicious filling.
Step 2: Season and Bake the Mushroom Caps
Place your mushroom caps stem side up on a parchment-lined baking sheet. Drizzle them evenly with olive oil and sprinkle garlic powder, salt, and black pepper on top. This step ensures each mushroom is nicely flavored and helps them soften during the initial baking phase for about 10 to 12 minutes.
Step 3: Sauté the Spinach
While the mushrooms are baking, melt butter in a skillet over medium heat. Toss in the fresh spinach and sauté until it wilts down, about 3 to 4 minutes. Removing excess moisture by letting the spinach cool and then pressing it in a towel keeps the filling from getting soggy and makes every bite just right.
Step 4: Mix the Cheese and Spinach Filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan cheese, and crushed red pepper flakes. Once your spinach is dry and chopped finely, fold it into the cheese mixture. The creamy blend clings to the tender spinach, creating a rich, flavorful filling that’s irresistible.
Step 5: Stuff the Mushrooms and Finish Baking
Remove the partially baked mushroom caps from the oven and spoon the spinach and cheese mixture into each one, packing it gently so it stays put while baking. Slide the stuffed mushrooms back into the oven for another 10 to 12 minutes until the cheese melts into a bubbly, golden masterpiece. Let them cool for a moment before serving to enjoy every luscious bite.
How to Serve Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or basil brightens the dish visually and adds a fresh herbal contrast. A light drizzle of balsamic glaze can also bring a touch of sweetness and acidity that balances the creaminess superbly.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or a simple side of roasted vegetables bringing warmth and earthiness to the meal. Garlic mashed potatoes or quinoa salad would also complement the stuffed mushrooms wonderfully.
Creative Ways to Present
Serve these stuffed Portobellos on a rustic wooden board for a cozy, inviting vibe or plate them individually on colorful ceramic dishes to highlight the vibrant filling. Garnishing each mushroom with a thin slice of sun-dried tomato or toasted pine nuts adds a delightful textural and flavor twist.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled completely before sealing to preserve fresh flavors and texture.
Freezing
While fresh is best, you can freeze the stuffed mushrooms. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months. Thaw overnight in the refrigerator when ready to use.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 10 to 15 minutes until warmed through and cheese is bubbly again. Avoid microwaving for best texture, as it can make the mushrooms soggy.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While Portobello mushrooms are preferred for their size and texture, cremini or large white mushrooms can also work well, though the cooking time may vary slightly.
Is this recipe suitable for vegetarians?
Yes, this Spinach and Cheese Stuffed Portobello Mushrooms Recipe is perfect for vegetarians as it contains no meat, focusing on fresh vegetables and cheeses.
Can I substitute the cheeses?
Feel free to swap ricotta with cottage cheese or use different shredded cheeses like cheddar or Monterey Jack depending on your taste preferences and what you have on hand.
How can I make this recipe vegan?
Replace all dairy cheeses with your favorite plant-based alternatives and use a vegan butter or olive oil to sauté the spinach. The mushrooms will still taste delicious!
What is the best way to clean Portobello mushrooms?
Use a damp cloth or paper towel to gently wipe the surfaces clean. Avoid soaking mushrooms in water as they can absorb moisture and become waterlogged.
Final Thoughts
Nothing beats the cozy comfort and vibrant flavors that come together in this Spinach and Cheese Stuffed Portobello Mushrooms Recipe. It’s simple yet indulgent, easy to prepare but impressive to serve. Whether you’re making a midweek treat or entertaining guests, give this recipe a try—you’ll soon discover why it’s a beloved favorite that keeps everyone coming back for more.
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Spinach and Cheese Stuffed Portobello Mushrooms Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach and Cheese Stuffed Portobello Mushroom recipe features tender mushroom caps filled with a flavorful blend of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and red pepper flakes, then baked to bubbly perfection. It makes a delicious vegetarian appetizer or main dish that’s simple and nutritious.
Ingredients
Mushrooms and Seasoning
- 2 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Spinach and Cheese Filling
- 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
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the mushrooms.
- Clean mushrooms: Gently wipe the Portobello mushroom caps with a damp cloth or paper towel to remove any dirt.
- Remove stems and gills: Remove the stems from the mushrooms and carefully scrape out the gills with a spoon to create space for the filling.
- Prepare mushrooms for baking: Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper.
- Season mushrooms: Drizzle olive oil evenly over the mushroom caps ensuring they are lightly coated, then sprinkle garlic powder, salt, and black pepper on top.
- Initial baking: Bake the mushrooms in the preheated oven for 10-12 minutes, or until they start to soften.
- Sauté spinach: While mushrooms bake, melt butter in a large skillet over medium heat. Add fresh spinach and sauté, stirring occasionally, until wilted, about 3-4 minutes.
- Drain spinach: Remove skillet from heat and transfer spinach to a kitchen towel or paper towels to absorb excess moisture. Allow to cool slightly.
- Mix cheese filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, and crushed red pepper flakes.
- Add spinach to cheese: Finely chop the cooled, drained spinach and stir it into the cheese mixture until well combined.
- Stuff mushrooms: Remove baked mushroom caps from oven after initial baking. Spoon the spinach and cheese mixture into each cap, packing gently.
- Final baking: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese melts and becomes bubbly.
- Cool and serve: Remove stuffed mushrooms from oven and let them cool for a couple of minutes before serving.
Notes
- Wiping mushrooms clean preserves their texture better than rinsing with water.
- Removing the gills helps prevent the mushrooms from becoming too soggy.
- Draining spinach thoroughly is essential to avoid adding excess moisture to the filling.
- You can adjust the amount of crushed red pepper flakes based on your preferred spice level.
- This recipe can be made ahead and reheated gently before serving.
