Spinach Stuffed Portobello Mushrooms
Transform your dinner table with these hearty and delicious Spinach Stuffed Portobello Mushrooms—a perfect blend of creamy, cheesy goodness and earthy mushroom flavor. Featuring tender Portobello caps generously filled with a rich mixture of sautéed spinach, cream cheese, Parmesan, and breadcrumbs, this recipe is topped off with gooey melted mozzarella for an irresistible finish. With just 20 minutes of prep and a simple baking process, these stuffed mushrooms are ideal for weeknight dinners or elegant appetizers. Highlighting wholesome ingredients like fresh spinach and garlic, these vegetarian delights are packed with flavor and nutrients, offering an excellent low-carb and gluten-free option with easy substitutions. Serve them as a satisfying main course or a savory side dish for your favorite meal!
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Recipe Information
Ingredients
- 4 pieces Large Portobello mushroom caps
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Breadcrumbs
- 0.5 cup Mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Gently clean the Portobello mushroom caps with a damp paper towel and remove the stems. Carefully scrape out the gills using a spoon to create space for the stuffing.
Heat 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 for 2-3 minutes until wilted. Remove from heat and let it cool for a few minutes.
Once the spinach has cooled slightly, transfer it to a cutting board and roughly chop it. Place the chopped spinach in a mixing bowl.
To the bowl with spinach, add softened cream cheese, grated Parmesan cheese, breadcrumbs, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
Brush the mushroom caps on both sides with the remaining 1 tablespoon of olive oil and place them on the prepared baking sheet, gill-side up.
Spoon the spinach mixture evenly into each mushroom cap, pressing down gently to fill them completely.
Top each stuffed mushroom with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy your spinach stuffed Portobello mushrooms as a main course or an impressive side dish!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 946 mg | 73% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1657 mg | 35% | |
*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.
