The Spinach and Cheese Stuffed Portobello Mushrooms Recipe is a delightful dish that combines earthy mushrooms with creamy, flavorful cheese and tender spinach. This recipe makes a perfect appetizer, side, or even a main course for a light meal, showcasing how simple ingredients can come together beautifully to create something both satisfying and elegant. Every bite bursts with a blend of textures and rich flavors that will have you reaching for seconds in no time.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Spinach and Cheese Stuffed Portobello Mushrooms Recipe shine. Each element plays a crucial role, from the juicy mushrooms that provide a meaty base, to the trio of cheeses that add creaminess and depth, complemented by the fresh spinach that brings vibrancy and a slight earthy note.
- 2 large Portobello mushrooms: The perfect size and shape, their meaty texture makes an ideal vessel for stuffing.
- 1 tablespoon olive oil: Adds moisture and helps the mushrooms roast to tender perfection.
- 1/2 teaspoon garlic powder: Infuses a gentle, savory aroma without overpowering the other flavors.
- 1/4 teaspoon salt: Enhances all the natural flavors and balances the richness.
- 1/4 teaspoon black pepper: Provides a subtle kick to the filling and mushrooms.
- 1 tablespoon butter: Used to sauté the spinach, adding richness and depth.
- 2 cups fresh spinach: Brings a fresh, vibrant green color and a tender bite.
- 1/2 cup ricotta cheese: Offers a creamy base with a mild, lightly sweet flavor.
- 1/2 cup shredded mozzarella cheese: Melts beautifully for gooey, stringy goodness.
- 1/4 cup grated Parmesan cheese: Adds a sharp, salty bite that brightens the filling.
- 1/4 teaspoon crushed red pepper flakes: A subtle hint of heat to lift the dish without overwhelming.
How to Make Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Step 1: Preparing the Mushrooms
Start by preheating your oven to 375°F (190°C). While it heats up, gently clean the Portobello mushrooms with a damp cloth to remove any dirt—no need to soak them, or they might get soggy. Next, remove the stems and carefully scrape out the gills with a spoon, creating a nice hollow space for the filling to nestle into.
Step 2: Seasoning and Pre-baking
Place the mushroom caps, stem side up, on a parchment-lined baking sheet. Drizzle olive oil over them, making sure to coat them evenly. Sprinkle on the garlic powder, salt, and black pepper for that first layer of flavor. Pop them in the oven for 10 to 12 minutes, just until they start to soften—this step helps ensure the mushrooms don’t release too much moisture later.
Step 3: Cooking the Spinach
Meanwhile, melt the butter in a skillet over medium heat. Add the fresh spinach and sauté, stirring occasionally, until it wilts down, which takes about 3 to 4 minutes. Remove from heat and let it cool slightly before transferring it to a towel to squeeze out any leftover moisture—this prevents sogginess in the filling.
Step 4: Making the Cheese and Spinach Filling
In a bowl, combine the ricotta, mozzarella, Parmesan, and red pepper flakes. Chop the spinach finely once it’s dry and fold it gently into the cheeses. Stir until well mixed—this cheesy, peppery blend is the heart of the Spinach and Cheese Stuffed Portobello Mushrooms Recipe.
Step 5: Stuffing and Baking
Remove the mushroom caps from the oven and fill each generously with the spinach and cheese mixture, packing it in lightly. Return them to the oven for another 10 to 12 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden. Let the mushrooms cool for a couple of minutes before serving—they’re best enjoyed warm but not piping hot.
How to Serve Spinach and Cheese Stuffed Portobello Mushrooms Recipe
Garnishes
To elevate the presentation and add a burst of freshness, sprinkle chopped fresh parsley or basil on top. A light drizzle of balsamic glaze adds a sweet tangy contrast that pairs beautifully with the rich filling.
Side Dishes
This Spinach and Cheese Stuffed Portobello Mushrooms Recipe pairs perfectly with a crisp green salad or some roasted vegetables for a well-rounded meal. For a heartier option, creamy mashed potatoes or quinoa can complement the savory mushrooms wonderfully.
Creative Ways to Present
Serve each stuffed mushroom on a colorful platter with a sprinkle of extra Parmesan and a few chili flakes for a pop of color. You can also slice them into halves or quarters and offer them as bite-sized appetizers at your next gathering—guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making for a delicious next-day treat.
Freezing
For longer storage, these stuffed mushrooms freeze well. Place them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They can keep well for up to 2 months without losing too much texture or flavor.
Reheating
When ready to enjoy again, thaw in the refrigerator overnight if frozen. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and the cheese starts to bubble again—microwaving can make them soggy, so the oven is best.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much moisture as possible before mixing it into the cheeses, so your filling stays creamy without becoming watery.
What other cheeses can I substitute?
If you don’t have ricotta or mozzarella on hand, cream cheese or goat cheese are great options for a creamy texture, and Swiss or cheddar can add interesting flavors as well.
Are portobello mushrooms the only type I can use?
While portobellos are ideal because of their size and sturdy caps, large cremini or baby bellas can work too—just adjust baking times since smaller mushrooms cook faster.
Is this recipe suitable for vegetarians?
Yes, it’s perfect for vegetarians since it contains no meat or animal-based broth. Just be sure your cheeses are vegetarian-friendly if that’s a concern.
Can I make this recipe vegan?
To make a vegan version, substitute the cheeses with plant-based alternatives and replace butter with olive oil or vegan margarine. Use nutritional yeast for a cheesy flavor boost.
Final Thoughts
There’s something truly special about the way simple ingredients come together in the Spinach and Cheese Stuffed Portobello Mushrooms Recipe. It’s a dish that welcomes you with warm, comforting flavors and an irresistible combination of textures. Whether you’re cooking for yourself or sharing with friends, this recipe promises to be a hit that’s as elegant as it is easy. Give it a try—you might just find a new favorite to add to your recipe collection!
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Spinach and Cheese Stuffed Portobello Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spinach and Cheese Stuffed Portobello Mushrooms are a delicious and satisfying vegetarian dish featuring large portobello mushroom caps filled with a savory mixture of sautéed spinach, ricotta, mozzarella, Parmesan cheese, and a hint of crushed red pepper flakes. Baked to perfection, this recipe is perfect as a hearty appetizer or a light main course.
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
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 ensure it’s ready for baking the mushrooms.
- Clean the Mushrooms: Gently wipe the Portobello mushroom caps with a damp cloth or paper towel to remove any dirt without soaking them.
- Prepare Mushroom Caps: Remove the stems and carefully scrape out the gills from the inside of each mushroom using a spoon to create space for the filling.
- Arrange Mushrooms on Baking Sheet: Place the mushroom caps stem side up on a baking sheet lined with parchment paper for easy cleanup.
- Season Mushrooms: Drizzle olive oil evenly over the mushroom caps, then sprinkle garlic powder, salt, and black pepper evenly over them.
- Initial Bake: Place the mushrooms in the preheated oven and bake for 10-12 minutes until they begin to soften.
- Sauté Spinach: While mushrooms bake, melt butter in a large skillet over medium heat. Add fresh spinach and sauté for 3-4 minutes until wilted, stirring occasionally.
- Drain Spinach: Remove skillet from heat and allow spinach to cool slightly. Transfer spinach to a clean towel or paper towels and squeeze out excess moisture thoroughly.
- Mix Filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and crushed red pepper flakes. Chop the drained spinach finely and add to the cheese mixture. Stir well to combine evenly.
- Fill Mushrooms: Remove mushrooms from oven after initial baking. Spoon the spinach and cheese filling into each mushroom cap and gently pack it in.
- Final Bake: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes until the cheese is melted, bubbly, and golden.
- Cool and Serve: Remove baked stuffed mushrooms from the oven and allow them to cool for a couple of minutes before serving warm.
Notes
- Removing the mushroom gills prevents excessive moisture and creates room for filling.
- Squeezing out excess spinach moisture is key to avoiding soggy filling.
- You can adjust crushed red pepper flakes according to your spice preference.
- Use fresh spinach for best flavor and texture; frozen spinach can be used if thoroughly drained.
- Serve as an appetizer, a side dish, or a light vegetarian main course.
