Spinach Stuffed Portobellos
Elevate your weeknight dinner or appetizer spread with these irresistible Spinach Stuffed Portobellos. Featuring hearty Portobello mushroom caps filled with a creamy blend of fresh spinach, softened cream cheese, and savory Parmesan, this recipe is bursting with flavor in every bite. A golden breadcrumb topping adds the perfect crispy contrast to the rich, cheesy filling. With just 15 minutes of prep time and simple steps like sautéing spinach and baking to perfection, this dish is as easy as it is elegant. Naturally vegetarian and packed with comforting textures and bold Italian-inspired seasonings, these stuffed mushrooms make an impressive yet approachable option for entertaining or enjoying as a wholesome meal. Perfect for mushroom lovers and fans of nutrient-packed greens, this recipe brings together delicious simplicity and healthful indulgence in every bite.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 5 cups (roughly chopped) Fresh spinach
- 4 ounces (softened) Cream cheese
- 0.333 cup (grated) Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Clean the Portobello mushroom caps by gently wiping them with a damp paper towel. Carefully remove the stems and use a spoon to scrape out the gills. Arrange the caps on a baking sheet lined with parchment paper, underside facing up.
Brush each mushroom cap lightly with 1 tablespoon of olive oil, evenly distributing across all four caps. Set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove from heat and allow to cool slightly.
In a medium mixing bowl, combine the cream cheese, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until smooth and well incorporated.
Fold the cooked spinach mixture into the cheese mixture until evenly combined.
Divide the spinach-cheese mixture evenly among the mushroom caps, gently pressing it down to fill each cap.
Sprinkle the breadcrumbs evenly over the tops of the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and lightly golden on top.
Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 17.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2296 mg | 49% | |
*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.
