Creamy Stuffed Portabellas
Indulge in the ultimate savory appetizer or satisfying vegetarian main dish with these Creamy Stuffed Portabellas! Packed with rich, velvety cream cheese, melted mozzarella, and nutty Parmesan, the filling is elevated with sautéed garlic-infused spinach and a hint of seasoned breadcrumbs for added texture. Baked to golden perfection, these large portabella mushroom caps transform into hearty vessels brimming with cheesy, flavorful goodness. Perfect for any occasion, this quick and easy recipe comes together in just 40 minutes and pairs beautifully with a side salad or crusty bread. Whether you're hosting a dinner party or craving a comforting yet wholesome dish, these stuffed mushrooms promise to be an instant crowd-pleaser!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 3 cups Fresh spinach
- 4 ounces Cream cheese (softened)
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps by gently wiping them with a damp paper towel and removing the stems. If desired, use a spoon to gently scrape out the gills. Brush the caps with 1 tablespoon of olive oil and place them on a baking sheet, gill side up.
Mince the garlic cloves and heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the garlic for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, breadcrumbs, salt, and black pepper. Mix until well combined.
Fold the sautéed spinach and garlic into the cheese mixture.
Spoon the filling evenly into the prepared mushroom caps, mounding slightly in the center.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.8 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1494 mg | 115% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1921 mg | 41% | |
*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.
