Stuffed Portobello Mushrooms are a hearty, flavorful vegetarian main course or impressive appetizer. Large mushroom caps are filled with a creamy spinach and cheese mixture, then baked until tender and golden. Ready in under 30 minutes, they’re perfect for weeknight dinners or entertaining.
Ingredients
For the Mushrooms:
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
For the Filling:
- 4 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)
- 4 oz (113g) cream cheese, softened
- ¼ cup (25g) grated Parmesan cheese
- ½ cup (55g) shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
Instructions
1. Preheat and Prepare Mushrooms: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe mushroom caps clean with a damp paper towel. Remove stems and use a spoon to scrape out the dark gills.
Brush caps with 1 tablespoon olive oil and season with salt and pepper. Place cap-side down on the baking sheet. Bake for 8 to 10 minutes to release moisture. Remove and drain any liquid.
2. Sauté the Spinach: While mushrooms bake, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly. Squeeze out excess moisture.
3. Make the Filling: In a bowl, combine cream cheese, Parmesan, half of the mozzarella (¼ cup), garlic, red pepper flakes, and the cooked spinach. Mix until well combined. Season with salt and pepper.
4. Stuff the Mushrooms: Divide the filling evenly among the mushroom caps, mounding it slightly. Sprinkle with remaining mozzarella cheese.
5. Bake: Return stuffed mushrooms to the oven. Bake for 10 to 12 minutes until the filling is hot and the cheese is melted and golden. For a crispier top, broil for the last 1 to 2 minutes.
6. Serve: Garnish with fresh parsley. Serve warm.
Pro-Tips for Picture-Perfect Stuffed Portobellos
- Remove the Gills: Prevents watery mushrooms.
- Pre-Bake the Caps: Releases excess moisture.
- Squeeze Spinach Dry: Essential for a non-watery filling.
- Soften Cream Cheese: Makes mixing easier.
These Stuffed Portobello Mushrooms are hearty, creamy, and packed with flavor—a perfect vegetarian meal.
