Spinach Stuffed Portabella Caps
Elevate your appetizer game with these Spinach Stuffed Portabella Caps, a savory blend of fresh spinach, creamy cheeses, and perfectly seasoned filling nestled in hearty portabella mushroom caps. This quick and easy recipe strikes a balance of indulgence and nutrition, featuring a mixture of cream cheese, Parmesan, and mozzarella combined with garlic-sautéed spinach for a rich and satisfying bite. Topped with a golden layer of melted cheese—and optionally, crunchy panko breadcrumbs—these stuffed mushrooms make a show-stopping vegetarian main course, side dish, or party appetizer. With just 15 minutes of prep time and a short bake, these flavorful bites can take center stage at any meal. Keywords: spinach stuffed mushrooms, vegetarian mushroom recipe, baked portabella caps, easy mushroom appetizers.
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Recipe Information
Ingredients
- 4 Portabella mushroom caps
- 4 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Italian seasoning
- 0.25 cup Panko breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon, being careful not to damage the caps.
Brush both sides of the mushroom caps with 1 tablespoon of olive oil, then place them stem-side up on the prepared baking sheet.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Remove the skillet from heat and allow the spinach to cool slightly.
In a large mixing bowl, combine the cream cheese, Parmesan cheese, half of the mozzarella cheese, salt, black pepper, and Italian seasoning. Mix until smooth and well combined.
Squeeze any excess liquid from the cooked spinach and chop it finely. Stir the spinach into the cheese mixture until thoroughly combined.
Spoon the spinach and cheese mixture evenly into the mushroom caps, mounding it slightly in the center.
If using, sprinkle panko breadcrumbs on top of the filling for added crunch. Then sprinkle the remaining mozzarella cheese over the stuffed mushrooms.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove the stuffed mushrooms from the oven and let them cool for 5 minutes before serving. Enjoy as a main course, side dish, or appetizer!
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.1 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1949 mg | 150% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1711 mg | 36% | |
*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.
