Cheese and Spinach Stuffed Portobellos
Indulge in the perfect balance of earthy and creamy flavors with these irresistible Cheese and Spinach Stuffed Portobellos. This vegetarian delight features hearty portobello mushroom caps packed with a luscious filling of sautéed spinach, garlic, and a three-cheese blend of cream cheese, Parmesan, and mozzarella. Topped with golden breadcrumbs for a satisfying crunch, these baked stuffed mushrooms are not only a feast for the taste buds but also a quick and easy dish to prepare in just 40 minutes. Perfect as an elegant appetizer, a side dish, or even the star of a light meal, this recipe is a must-try for mushroom lovers. Garnished with fresh parsley, these cheesy stuffed portobellos are flavorful, wholesome, and guaranteed to impress at any gathering.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 5 cups Fresh spinach
- 2 cloves Garlic
- 4 ounces Cream cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Mozzarella cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Bread crumbs
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushroom caps by wiping them gently with a damp paper towel. Remove the stems and gills with a spoon, creating space for the filling.
Brush the mushroom caps with 1 tablespoon of olive oil on both sides and place them on the prepared baking sheet, gill-side up.
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove the skillet from heat and allow the spinach to cool slightly.
In a medium bowl, combine the cooked spinach, cream cheese, Parmesan cheese, and mozzarella cheese. Season the mixture with salt and black pepper, then stir until well blended.
Spoon the cheese and spinach mixture evenly into each mushroom cap, pressing lightly to pack the filling.
Sprinkle bread crumbs evenly over the tops of the stuffed mushrooms for a crunchy topping.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender, and the cheese filling is bubbly and golden.
Remove the stuffed mushrooms from the oven and garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 18.2 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1443 mg | 111% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
