Spinach Stuffed Portabella Mushrooms
Elevate your appetizer game with these irresistible Spinach Stuffed Portabella Mushrooms, a perfect blend of earthy flavors and creamy textures. Large, meaty portabella mushroom caps serve as the ideal vessel for a decadent filling of sautéed fresh spinach, garlic, cream cheese, and Parmesan, creating a savory, nutrient-packed bite. Topped with golden, melty mozzarella and an optional breadcrumb crunch, these stuffed mushrooms are baked to perfection, offering a delightful combination of soft and crispy textures. Ready in just 45 minutes, this low-carb recipe is great as a dinner party starter, a vegetarian entrée, or paired with a fresh salad for a satisfying meal. Packed with wholesome ingredients, this dish is a delicious way to turn simple mushrooms into a gourmet experience!
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 4 ounces Cream cheese
- 0.5 cups Parmesan cheese
- 0.5 cups Mozzarella cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the portabella mushroom caps with a damp cloth and remove the stems. Use a spoon to gently scoop out the gills to create more space for the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Brush the mushroom caps with the remaining olive oil. Place them on the prepared baking sheet, gill-side up.
Divide the spinach mixture evenly among the mushroom caps, spooning it into the center of each mushroom.
Top each stuffed mushroom with shredded mozzarella cheese. For added crunch, sprinkle with breadcrumbs if desired.
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden on top.
Remove from the oven and let cool for 5 minutes before serving. These stuffed mushrooms are perfect served warm as an appetizer or with a side salad for a light meal.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.9 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1158 mg | 89% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1725 mg | 37% | |
*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.
