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Spinach and Cheese Stuffed Portobello Mushrooms are my fuss-free answer to busy weeknights when I want something hearty but still fresh. These mushrooms turn into perfect little bowls for a super creamy cheesy spinach filling that feels indulgent but packs in plenty of veggies.
When I first whipped these up on a whim to use leftover ricotta I was pleasantly shocked by how quickly the flavors came together. Even my meat-loving dad asks for seconds every time.
Ingredients
- Large portobello mushroom caps: Choose ones with even edges and no bruises for best texture
- Olive oil: Gives richness and keeps mushrooms tender
- Garlic and onion: A classic aromatic duo that brings big savory flavor
- Fresh spinach: Wilts down and becomes creamy while adding color and nutrients
- Ricotta cheese: Creates a fluffy mild base for the filling opt for whole milk for richness
- Grated Parmesan cheese: Lends salty umami depth choose real Parmigiano Reggiano if you can
- Salt and black pepper: Enhances all the flavors
- Nutmeg: Optional but a tiny dash makes the spinach filling taste extra special
- Shredded mozzarella cheese: Melts into a stretchy bubbling blanket on top use whole milk mozzarella for extra melt
Tips
Choose mushrooms that feel firm and heavy for their size and avoid any with slimy spots or a strong odor
Step-by-Step Instructions
- Prep the Mushrooms:
- Use a damp cloth to clean the mushrooms then gently twist out the stems and scrape away the dark gills with a spoon. Place the caps on a lined baking sheet and brush both sides with olive oil. Bake gill side up at 375 degrees F for about 10 minutes. This helps them release excess moisture so your filling stays creamy not watery.
- Make the Spinach Mixture:
- While mushrooms bake heat olive oil in a skillet over medium. Add finely chopped onion and garlic and cook gently for three to four minutes until soft and fragrant.
- Wilt the Spinach:
- Pile in the roughly chopped spinach and toss until it is wilted just barely tender about two to three minutes. Take the skillet off the heat and let everything cool for a few minutes so the cheeses will not melt too soon.
- Mix the Filling:
- In a separate bowl combine the sautéed spinach mixture with ricotta Parmesan salt pepper and nutmeg if using. Mix until everything is evenly distributed but do not overmix to keep it fluffy.
- Stuff and Top the Mushrooms:
- Spoon the cheesy spinach filling into each mushroom cap dividing it evenly. Sprinkle each one generously with shredded mozzarella for that golden melted top.
- Bake Until Bubbly:
- Return the stuffed mushrooms to the oven. Bake for fifteen to twenty minutes or until the cheese on top is melted golden around the edges and bubbly.
- Finish and Serve:
- Sprinkle with extra Parmesan just before serving for added flavor and a pretty finish.
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The Parmesan in this recipe is my favorite part. I remember learning in Italy how true Parmigiano Reggiano can transform even simple vegetables into something craveable. This stuffed mushroom recipe brings that same magic to my weeknight table
Storage Tips
Store leftover stuffed mushrooms in a covered container in the fridge for up to three days. Reheat them gently in the oven or air fryer for the best texture as microwaving may make them a bit soggy
Ingredient Substitutions
You can swap baby kale for the spinach or use a dairy free ricotta if needed. For a richer taste try mixing in a little crumbled goat cheese or feta
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Serving Suggestions
These mushrooms shine as a meatless main with a crisp mixed salad or spooned over creamy polenta. For a party cut them in half and serve as an elegant appetizer
FAQs About the Recipe
- → Could I just use frozen spinach instead?
Sure thing! Just make sure you thaw it and squeeze out all the water before tossing it in the pan for your filling.
- → What keeps mushrooms from turning mushy?
Pop the mushroom caps into the oven before stuffing to let that extra water escape. They'll keep a firmer bite.
- → Which other cheeses could I try?
Cottage cheese or even cream cheese stand in for ricotta easily. Want a different taste? Use feta or gouda instead.
- → Is it okay if I make these ahead?
Absolutely. Stuff them, stash in the fridge up to a day before, and bake them right before you plan to eat for best results.
- → What herbs make this taste even better?
Sprinkle chopped parsley or a little thyme over the top just before serving—they pair really well with that cheesy spinach mix.
- → Can I toss these on the grill instead of baking?
Yep! Set them on foil over medium heat and grill till the mushrooms soften up and the cheese is melted, golden, and just right.