{"id":2752,"date":"2026-04-12T17:16:02","date_gmt":"2026-04-12T17:16:02","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/?p=2752"},"modified":"2026-04-12T17:16:03","modified_gmt":"2026-04-12T17:16:03","slug":"stuffed-portobello-mushrooms-with-spinach-and-cheese","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/04\/12\/stuffed-portobello-mushrooms-with-spinach-and-cheese\/","title":{"rendered":"Stuffed Portobello Mushrooms with Spinach and Cheese"},"content":{"rendered":"\n
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.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n
For the Mushrooms:<\/strong><\/p>\n\n\n\n
\n
4 large portobello mushrooms, stems removed<\/li>\n\n\n\n
2 tablespoons olive oil, divided<\/li>\n\n\n\n
Salt and black pepper, to taste<\/li>\n<\/ul>\n\n\n\n
<\/div>\n\n\n\n
For the Filling:<\/strong><\/p>\n\n\n\n
\n
4 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)<\/li>\n\n\n\n
4 oz (113g) cream cheese, softened<\/li>\n\n\n\n
\u00bc cup (25g) grated Parmesan cheese<\/li>\n\n\n\n
\u00bd cup (55g) shredded mozzarella cheese, divided<\/li>\n\n\n\n
2 cloves garlic, minced<\/li>\n\n\n\n
\u00bc teaspoon red pepper flakes (optional)<\/li>\n\n\n\n
Salt and black pepper, to taste<\/li>\n<\/ul>\n\n\n\n
<\/div>\n\n\n\n
For Garnish:<\/strong><\/p>\n\n\n\n
\n
Fresh parsley, chopped<\/li>\n<\/ul>\n\n\n\n
<\/div>\n\n\n\n
Instructions<\/h2>\n\n\n\n
<\/div>\n\n\n\n
1. Preheat and Prepare Mushrooms:<\/strong> Preheat oven to 400\u00b0F (200\u00b0C). 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. <\/p>\n\n\n\n
<\/div>\n\n\n\n
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.<\/p>\n\n\n\n
<\/div>\n\n\n\n
2. Saut\u00e9 the Spinach:<\/strong> 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.<\/p>\n\n\n\n
<\/div>\n\n\n\n
3. Make the Filling:<\/strong> In a bowl, combine cream cheese, Parmesan, half of the mozzarella (\u00bc cup), garlic, red pepper flakes, and the cooked spinach. Mix until well combined. Season with salt and pepper.<\/p>\n\n\n\n
<\/div>\n\n\n\n
4. Stuff the Mushrooms:<\/strong> Divide the filling evenly among the mushroom caps, mounding it slightly. Sprinkle with remaining mozzarella cheese.<\/p>\n\n\n\n
<\/div>\n\n\n\n
5. Bake:<\/strong> 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.<\/p>\n\n\n\n
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6. Serve:<\/strong> Garnish with fresh parsley. Serve warm.<\/p>\n\n\n\n
<\/div>\n\n\n\n
Pro-Tips for Picture-Perfect Stuffed Portobellos<\/h2>\n\n\n\n
<\/div>\n\n\n\n
\n
Remove the Gills:<\/strong> Prevents watery mushrooms. <\/li>\n\n\n\n
Pre-Bake the Caps:<\/strong> Releases excess moisture. <\/li>\n\n\n\n
Squeeze Spinach Dry:<\/strong> Essential for a non-watery filling. <\/li>\n\n\n\n
Soften Cream Cheese:<\/strong> Makes mixing easier. <\/li>\n<\/ul>\n\n\n\n
<\/div>\n\n\n\n
\n
These Stuffed Portobello Mushrooms are hearty, creamy, and packed with flavor\u2014a perfect vegetarian meal.<\/p>\n<\/blockquote>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Hearty, flavorful, and satisfying\u2014these Stuffed Portobello Mushrooms are filled with a creamy spinach and cheese mixture, then baked until tender and golden<\/p>\n","protected":false},"author":1,"featured_media":2809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1991,1988,1989,1990,1992],"class_list":["post-2752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-baked-portobello","tag-cheesy-portobello","tag-spinach-stuffed-mushrooms","tag-stuffed-portobello-mushrooms","tag-vegetarian-stuffed-mushrooms"],"yoast_head":"\n
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