Spinach Cheese Stuffed Portobello

Spinach and Cheese Stuffed Portobello Mushrooms are a go-to for nights when I crave something cozy and satisfying yet still packed with fresh flavors. Giant mushroom caps cradle a savory blend of cheeses and spinach turning simple ingredients into a dish that feels both hearty and special. They make an impressive vegetarian main or a bold side for pasta or salad.

The filling truly reminds me of my favorite spinach lasagna but even easier. The first time I made these for friends everyone wanted the recipe and now it is my reliable answer when meat eaters need convincing that vegetarian can be wonderful.

Ingredients

• Large portobello mushrooms: pick ones with firm caps and no cracks or sogginess they are the star of the show
• Olive oil: lends moisture and helps everything roast to golden perfection choose a robust olive oil for best flavor
• Salt and pepper: highlights the natural savory flavors always use freshly ground pepper and sea salt
• Garlic: minced fresh garlic adds loads of depth and aroma avoid pre-chopped for best results
• Fresh spinach: brings vibrant color and nutrition use baby spinach for tenderness and be sure to chop it well
• Ricotta cheese: delivers a creamy mild base choose whole milk ricotta for richer flavor
• Shredded mozzarella cheese: gives amazing meltiness check for low moisture for less liquid in your dish
• Grated Parmesan cheese: layers on nutty salty depth freshly grated makes a big difference
• Italian seasoning: is a shortcut to classic herby notes look for a blend with oregano basil and thyme
• Fresh basil leaves: optional but brightens things up right before serving pick leaves that are unblemished and crisp

Step-by-Step Instructions

Prep the Mushrooms:

Wipe mushrooms clean with a damp paper towel to avoid too much water then gently remove stems and scrape out gills using a spoon which stops the filling from getting soggy and creates a little bowl for all the cheesy goodness

Bake the Caps:

Set mushroom caps gills up on a sheet lined with parchment Drizzle with a little olive oil and season generously Roast in a preheated oven at 375 F for 10 to 12 minutes until they look slightly softened and have released some moisture

Wilt the Spinach:

Heat a tablespoon of olive oil in a skillet over medium heat Toss in minced garlic and stir for about a minute until fragrant but not browned Add chopped spinach and cook until just wilted 2 to 3 minutes Transfer to a plate to cool a bit This step deepens the flavor and ensures a creamy non watery filling

Mix the Cheesy Filling:

In a large bowl stir together ricotta mozzarella Parmesan and Italian seasoning until well combined Scrape in the cooked spinach and garlic Mix until evenly blended which will make sure every bite is packed with herby creamy flavor

Stuff and Bake Again:

Remove the parbaked mushroom caps from the oven and carefully drain off any liquid that has pooled Fill each cap generously with the cheese and spinach mixture using a spoon to mound it up high Put them back in the oven Bake for another 12 to 15 minutes until the tops are golden the filling is bubbling and everything smells amazing

Garnish and Serve:

If you have some fresh basil scatter it over the hot mushrooms right before serving The herbs wilt gently from the heat and bring a burst of freshness I love to let them cool for a couple minutes before serving so the cheese sets slightly and everything is easier to eat

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Ricotta cheese is my favorite here because it creates a silky smooth filling I still remember making these for my sister when she came home from college and watching everyone fight over the last one at the table It always brings back those lively family meals whenever I make it

Perfect Storage Tips

Let leftover stuffed mushrooms cool to room temperature before storing to prevent condensation which helps them stay firm Place in an airtight container and refrigerate up to three days Reheat in a hot oven for 10 minutes to keep them crisp and melty Avoid the microwave which makes mushrooms rubbery

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Ingredient Swaps to Try

If you are out of ricotta cottage cheese works in a pinch For a dairy free version use a plant based ricotta style spread and vegan mozzarella Swap out spinach for chopped kale or even Swiss chard just cook them down longer to get rid of any tough stems A hint of chopped sun dried tomato or roasted red pepper also plays well with the cheeses if you want a twist

Serving Suggestions

These mushrooms stand completely on their own but I love pairing them with a simple arugula salad dressed in lemon or serving alongside warm crusty bread For an Italian inspired evening use them to top a bowl of buttery polenta or serve with garlicky spaghetti You can even make mini versions with cremini mushrooms for party appetizers

A Dish with Roots

Stuffed mushrooms have Italian roots with endless variations in family kitchens Portobello mushrooms only entered American cuisine in the last few decades but they quickly became popular for their meaty texture and large size which makes them ideal for stuffing This recipe reminds me of my grandmother’s stuffed shells but with a fresh and rustic twist

Frequently Asked Questions

→ How do I keep stuffed portobello mushrooms from becoming soggy?

Pre-bake the mushrooms to remove excess moisture, and drain any liquid before stuffing. Avoid overfilling with wet ingredients.

→ Can I substitute other cheeses in the stuffing?

Yes, you can use goat cheese, feta, or cottage cheese for different flavors and textures. Adjust seasonings to taste.

→ Is it necessary to remove the gills from portobello mushrooms?

Removing the gills helps prevent a bitter taste and excess moisture, resulting in a cleaner flavor and better texture.

→ What can I serve with spinach and cheese stuffed portobello mushrooms?

Pair with a crisp green salad, garlic bread, or roasted vegetables for a balanced meal.

→ Can these stuffed mushrooms be made ahead of time?

Yes. Prepare and fill the mushrooms, then refrigerate. Bake just before serving for the best texture.