Spinach Rockefeller Stuffed Portabellas
Delight your taste buds with these decadent Spinach Rockefeller Stuffed Portabellas – a luxurious twist on the classic oyster dish that's perfect for vegetarians and mushroom lovers alike! Juicy, meaty portabella mushroom caps are stuffed with a creamy mixture of sautéed baby spinach, rich cream cheese, and zesty Parmesan, then topped with golden, buttery panko breadcrumbs for an irresistible crunch. With hints of garlic and a bright splash of lemon juice, this dish is bursting with flavor and easy enough to prepare for a weeknight dinner, yet elegant enough for entertaining. Ready in under an hour, these stuffed mushrooms make a show-stopping side dish, appetizer, or even a satisfying vegetarian entree. Perfectly baked to achieve a bubbly, golden topping, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces large portabella mushrooms
- 4 cups baby spinach
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons butter
- 0.5 tablespoon olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wipe the portabella mushrooms clean with a damp paper towel and carefully remove the stems and gills using a spoon. Lightly brush the mushroom caps with olive oil and set them on the prepared baking sheet, gill side up.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
In a mixing bowl, combine the softened cream cheese, 1/4 cup of grated Parmesan cheese, lemon juice, salt, and black pepper. Chop the cooked spinach and stir it into the cream cheese mixture until well incorporated.
Spoon the spinach mixture evenly into the mushroom caps, spreading it out to cover the surface of each cap.
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toss until lightly golden and toasted, about 2-3 minutes.
Top each stuffed mushroom cap with the toasted breadcrumbs and sprinkle the remaining 1/4 cup of Parmesan cheese on top.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 330 mg | 7% | |
*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.
