Portobellos are nature’s edible bowls.
These are stuffed with spinach, cream cheese, Parmesan, and breadcrumbs. Bake until tender and golden. They’re hearty, flavorful, and nobody misses the meat. Plus: 10 minutes of prep.
Ingredients
Serves 4 as main, 8 as appetizer.
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- ½ cup ricotta cheese
- ¼ cup cream cheese, softened
- ¼ cup grated Parmesan
- ½ cup shredded mozzarella
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ¼ cup breadcrumbs (panko preferred)
- Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Prep Mushrooms
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Wipe mushroom caps clean. Remove stems and scrape out gills with a spoon.
- Brush caps inside and out with olive oil. Season with salt and pepper.
Step 2: Make Filling
- In a bowl, mix ricotta, cream cheese, Parmesan, mozzarella, spinach, and garlic.
- Season with salt and pepper.
Step 3: Stuff
- Divide filling among mushroom caps. Press down gently.
- Sprinkle breadcrumbs on top.
Step 4: Bake
- Bake 15-20 minutes until mushrooms are tender and tops are golden and bubbly.
Step 5: Serve
- Let cool 5 minutes. Serve warm with a side salad or crusty bread.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Refrigerate:
Store cooked mushrooms in an airtight container for up to 3 days. Reheat at 350°F for 8-10 minutes. Not microwave-friendly (soggy mushrooms).
Prep Ahead:
Stuff mushrooms up to 1 day ahead. Cover and refrigerate. Add 5 minutes to bake time.
Freeze Unbaked:
Freeze on a tray, then transfer to a bag. Bake from frozen at 375°F for 25-30 minutes.
Customize It:
Add cooked sausage (for meat lovers), sun-dried tomatoes, or chopped artichoke hearts.
