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Stuffed Mushrooms with Spinach

Featured in Snacks That Bring People Together.

These spinach and cheese stuffed portobello mushrooms make an easy and delicious vegetarian dish, perfect for mains or sides. The recipe involves pre-baking portobello caps to ensure they don’t become soggy, creating a stuffing with sautéed onion, garlic, spinach, and three types of cheese, and then baking everything together until golden and bubbly. With a meaty texture from the mushrooms and creamy, flavorful filling, this dish feels indulgent while remaining healthy and gluten-free. A drizzle of balsamic glaze or serving it with salad or polenta adds an extra layer of satisfaction.
Hannah Author
Updated on Mon, 10 Mar 2025 18:01:25 GMT
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Spinach and Cheese Stuffed Portobello Mushroom | recipesbyhannah.com

These stuffed portobello mushrooms are an impressive yet effortless dish that never fails to wow dinner guests. The combination of meaty mushroom caps filled with a rich blend of spinach and cheese creates an irresistible contrast of textures and flavors. When roasted, the mushrooms develop a satisfying depth while the creamy filling turns perfectly golden and bubbly.

The real beauty of this recipe lies in its versatility. These mushrooms have converted countless skeptics into devoted fans, proving that vegetarian cooking can be both elegant and deeply satisfying. The filling's savory blend of cheeses and aromatics transforms simple ingredients into something truly special.

Essential Ingredients

  • Portobello mushrooms: Select large, firm caps with intact edges for optimal stuffing capacity.
  • Fresh spinach: Choose fresh over frozen for better texture and moisture control. Chop well for even distribution.
  • Ricotta cheese: Full-fat provides the creamiest results, though light ricotta works for a leaner option.
  • Parmesan cheese: Fresh-grated delivers superior flavor and melting properties.
  • Ground nutmeg: A small amount enhances the spinach's natural flavors.
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Spinach and Cheese Stuffed Portobello Mushroom Homemade | recipesbyhannah.com

Essential Preparation Tips

Mushroom preparation:
Remove stems and gills carefully using a spoon, working from center outward to create maximum filling space.
Initial roasting:
Pre-roasting the caps releases excess moisture, preventing a watery final dish.
Building flavor:
Properly sautéing aromatics until golden creates a robust flavor base.
Temperature control:
Allow sautéed ingredients to cool before combining with cheese for optimal texture.
Filling technique:
Pack filling firmly but gently into caps for consistent distribution.
Baking precision:
Monitor closely during final baking to achieve golden brown perfection without overcooking.

The recipe evolved from experimenting with different herb combinations throughout the seasons. Fresh thyme adds elegant complexity in spring, while basil brings summer brightness. Sage creates wonderful autumnal warmth. Each variation offers a unique twist while maintaining the dish's core appeal.

Serving Suggestions

Pair with a simple lemon-dressed arugula salad for a light meal. For heartier appetites, serve alongside creamy polenta or crusty bread. When presenting as appetizers, quarter the mushrooms for elegant portions that are easy to handle.

Recipe Variations

Experiment with different greens like kale or swiss chard. Mediterranean-style filling incorporates sun-dried tomatoes. For non-vegetarian versions, add crumbled bacon or cooked Italian sausage to the mixture.

Storage Guidelines

Store prepared mushrooms in the refrigerator for up to three days. Reheat in a 350°F oven until thoroughly warm. The filling can be frozen separately for future use, making last-minute preparation simple.

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Spinach and Cheese Stuffed Portobello Mushroom Recipe | recipesbyhannah.com

From weeknight dinners to special occasions, these mushrooms consistently deliver restaurant-quality results. The harmonious blend of earthy mushrooms, creamy cheese, and aromatic spinach creates a dish that's both sophisticated and approachable. Their make-ahead convenience makes them particularly valuable for entertaining, while the impressive presentation belies their straightforward preparation.

Frequently Asked Questions

→ Can I prepare these mushrooms ahead of time?
Yes, you can stuff the mushrooms up to a day in advance, refrigerate them, and bake just before serving.
→ What can I pair with these stuffed mushrooms?
They go well with a side salad, roasted vegetables, or as a main paired with polenta or crusty bread.
→ How do I clean mushrooms for this recipe?
Use a damp paper towel to gently wipe the mushrooms clean. Avoid rinsing them with water, as this can make them soggy.
→ Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess water before using to prevent a watery filling.
→ What’s a good substitute for ricotta cheese?
You can use cottage cheese (drained), cream cheese, or Greek yogurt as substitutes, though they may slightly alter the texture and flavor.

Spinach and Cheese Stuffed Mushrooms

Stuffed mushrooms with creamy spinach and cheese for a flavorful meal.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Party & Snacks

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 stuffed mushrooms)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ For the Mushrooms

01 4 big portobello mushroom caps, cleaned out (remove stems and gills)
02 2 tbsp olive oil (use half now, save half for later)

→ For the Filling

03 1 tsp garlic, chopped finely
04 1/2 cup ricotta cheese
05 A pinch of nutmeg (optional)
06 1/4 tsp black pepper
07 1/4 tsp salt
08 1/2 cup mozzarella cheese, shredded
09 1/4 cup Parmesan cheese (also shred more for topping later)
10 2 cups fresh spinach, roughly cut up
11 1/2 cup onion, diced small

Instructions

Step 01

Turn the oven on to 375°F (190°C). Lay out some parchment paper on a baking tray. Coat the top and bottom of the mushrooms with olive oil and put them gill-side facing up on the tray.

Step 02

Pop the mushroom caps in the oven for about 10 minutes. This helps them shed some water so they don’t turn soggy later!

Step 03

As your mushrooms start baking, drop the rest of the olive oil in a big pan on medium heat. Throw in the garlic and onion and cook until soft (around 3-4 minutes). Add in the spinach and stir for 2-3 minutes until it wilts. Take it off the heat and set it aside to cool a bit.

Step 04

In a mixing bowl, stir together the cooled spinach mix, ricotta, Parmesan, salt, pepper, and that bit of nutmeg if you're using it. Blend everything together until it's nice and even.

Step 05

Use a spoon to add the cheese-spinach stuffing into each mushroom cap. Spread it evenly and sprinkle the mozzarella over the top.

Step 06

Place the stuffed mushroom caps back in the oven for another 15-20 minutes, or until the cheese is bubbly and turning golden.

Step 07

Top it off with extra Parmesan before eating, and dig in while they’re warm!

Notes

  1. Taking the gills out of the mushrooms not only provides more room for filling but also keeps them from looking dark and muddy.

Tools You'll Need

  • Oven tray
  • Parchment sheet
  • Big pan
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (ricotta, Parmesan, mozzarella)