Description
A quick and easy recipe featuring roasted portobello mushrooms stuffed with a creamy blend of spinach and cheeses, perfect for a wholesome dinner or appetizer.
Ingredients
Scale
- 4 large portobello mushroom caps, stems removed and cleaned
- 5 cups fresh spinach, washed and roughly chopped
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- 1 teaspoon lemon juice
- Fresh herbs like parsley or basil, chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Gently clean the portobello caps with a damp cloth to remove any dirt. Remove the stems and set the caps gill side up on the baking sheet. Optionally scrape out the gills for more filling space.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chopped spinach to the skillet with the onions and garlic. Stir frequently until the spinach wilts and releases moisture, about 4-5 minutes. Sprinkle with salt and pepper. Drain any excess liquid by transferring the spinach mixture to a fine mesh sieve or pressing it with a spoon.
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated parmesan, lemon juice, and the cooked spinach mixture. Mix well until creamy and evenly combined. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Divide the filling evenly among the mushroom caps, pressing gently to mound the mixture. Drizzle the remaining 1 tablespoon olive oil over the stuffed mushrooms.
- Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until mushrooms are tender and cheese filling is golden and bubbly. If cheese browns too fast, loosely cover with foil.
- Let the mushrooms cool for a few minutes after baking. Garnish with freshly chopped herbs like parsley or basil before serving.
Notes
Squeeze out excess moisture from cooked spinach to avoid soggy filling. Removing mushroom gills is optional but helps reduce moisture and creates more room for filling. For a crispier top, broil for last 2 minutes watching closely. Do not overcrowd baking sheet for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed portobello
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 15
Keywords: stuffed mushrooms, portobello mushrooms, spinach, cheese, easy dinner, vegetarian, healthy recipe