Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe

Looking for a show-stopping vegetarian dish that will have your guests coming back for seconds? Look no further than these Spinach and Cheese Stuffed Portobello Mushrooms. Picture this: plump portobello mushroom caps roasted to perfection, overflowing with a luscious filling of creamy cheese, garlicky spinach, and a hint of nutmeg for that extra touch of flavor. It’s a dish that’s sure to impress without keeping you tied to the kitchen for hours.

I stumbled upon this recipe years ago and it has since become a staple at my dinner parties. The magic lies in the meaty texture of the mushrooms paired with the bubbling golden goodness of the cheese and spinach filling. Even the most veggie-skeptical guests won’t be able to resist these flavorful delights. Whether you serve them as an elegant appetizer or a hearty main course, these Spinach and Cheese Stuffed Portobello Mushrooms are guaranteed to be a hit. So, roll up your sleeves, gather your ingredients, and get ready to delight your taste buds with this mouthwatering creation.

Quick Benefits

• Quick and Easy Prep: Takes just minutes to prepare, making it perfect for dinner parties or weeknight dinners.
• Versatile and Customizable: Easily adapt the recipe by swapping spinach for kale or adding different herbs and ingredients like sun-dried tomatoes for a unique twist.
• Satisfying and Flavorful: Earthy mushrooms paired with creamy cheese and garlicky spinach create a dish that satisfies both vegetarians and meat-eaters alike.

Why You’ll Love This Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe Recipe

• Quick and Easy: Impress your guests with a gourmet-looking dish that requires minimal prep time and effort.
• Versatile: Easily customize the filling by adding different herbs or swapping spinach for kale or chard to suit your taste preferences.
• Crowd-Pleaser: Even self-proclaimed vegetable haters won’t be able to resist these flavorful and creamy stuffed mushrooms.
• Make-Ahead: Prepare the filling in advance, freeze it for later use, or assemble the mushrooms ahead of time, making it a convenient option for busy days or planned gatherings.
• Restaurant-Quality: Enjoy a restaurant-worthy meal at home with the meaty texture of roasted portobellos and the bubbly golden goodness of the cheese and spinach filling.
• Adaptable: Serve as an elegant appetizer by slicing the mushrooms into quarters or as a satisfying main course with a side of salad, creamy polenta, or crusty bread.
• Satisfying: The combination of earthy mushrooms, creamy cheese, and garlicky spinach creates a dish that hits all the right flavor notes and leaves you feeling satisfied and content.

Ingredients for Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe

For the Mushrooms

• 4 large portobello mushroom caps, stems and gills removed
• 2 tablespoons olive oil, divided

For the Filling

• 1 teaspoon minced garlic
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/2 cup finely chopped onion
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese

How to Make Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe

Step 1: Prepare Mushrooms

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of mushroom caps with olive oil and arrange gill-side up on the baking sheet.

Step 2: Pre-Bake Mushrooms

Bake the mushroom caps for approximately 10 minutes until they begin to release moisture to avoid sogginess.

Step 3: Prepare Filling

While the mushrooms are baking, heat the rest of the olive oil in a large skillet over medium heat. Cook garlic and onion until softened, about 3-4 minutes. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.

Step 4: Mix Cheese Filling

Combine spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using) in a bowl. Mix until well combined.

Step 5: Stuff Mushrooms

Evenly distribute the cheese and spinach mixture into the pre-baked mushroom caps. Sprinkle each cap with shredded mozzarella cheese.

Step 6: Bake

Bake stuffed mushrooms in the oven for an additional 15-20 minutes until cheese is bubbly and golden brown.

Step 7: Serve

Sprinkle extra grated Parmesan cheese on top before serving. Serve warm.

Storage Tips

Once you have prepared the Spinach and Cheese Stuffed Portobello Mushrooms, you can store any leftovers in the refrigerator for up to 3 days. Make sure to place them in an airtight container to maintain freshness. When ready to enjoy them again, simply reheat the mushrooms in a preheated oven at 350°F for about 10 minutes until they are warmed through. While the microwave can be used for reheating in a pinch, it may result in a slightly softer texture.

Furthermore, if you would like to prepare the filling in advance or have extra filling left over, you can freeze it separately for future use. The creamy cheese and spinach mixture freeze well and can be stored for a longer period. When you are ready to use the filling, simply thaw it in the refrigerator overnight before stuffing it into fresh mushroom caps for a quick and convenient meal. This make-ahead option is perfect for meal prep or for having a delicious appetizer or side dish ready at a moment’s notice.

Ingredient Substitutions

For a lactose-free or vegan version of these stuffed portobello mushrooms, you can substitute the ricotta and Parmesan cheeses with dairy-free alternatives like cashew or almond-based cheese. These alternatives still provide a creamy texture and cheesy flavor to the filling.

If you prefer a stronger cheese flavor, consider using feta or goat cheese instead of the mozzarella cheese. Both cheeses offer a tangy kick that can complement the earthy mushrooms and spinach well. Just crumble the cheese on top of the stuffed mushrooms before baking for a delicious twist on the original recipe.

Serving Suggestions

For a creative serving suggestion, try presenting these Spinach and Cheese Stuffed Portobello Mushrooms as a main course for a vegetarian dinner party. Arrange the mushrooms on a platter and sprinkle extra grated Parmesan cheese on top for a finishing touch. Pair them with a side of creamy polenta topped with fresh herbs and a balsamic reduction drizzle for a complete and elegant meal that will impress your guests.

For a more casual setting or appetizer option, slice the stuffed portobello mushrooms into quarters before serving. This will create elegant, bite-sized portions perfect for mingling at a cocktail party or as a fancy finger food option. Pair them with a glass of crisp white wine or a sparkling water infused with cucumber and mint for a refreshing accompaniment that will complement the rich and savory flavors of the mushrooms.

FAQs for Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe

Can I use different types of mushrooms for this recipe?

While portobello mushrooms work best for their size and meaty texture, you can try using large cremini mushrooms as a substitute if needed.

Can I make this recipe ahead of time?

Yes, these stuffed mushrooms can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes until warmed through.

Can I freeze the stuffed mushroom filling?

Yes, the filling can be frozen on its own. Simply thaw it in the refrigerator before using it to stuff fresh mushrooms for a quick and easy meal.

How can I make this recipe more hearty?

To make this dish more substantial, consider serving the stuffed mushrooms with creamy polenta or crusty bread to soak up the extra juices. You can also add crispy bacon bits or browned Italian sausage to the filling for a non-vegetarian version.

Conclusion

As you embark on your culinary journey to recreate these delectable Spinach and Cheese Stuffed Portobello Mushrooms, remember that the true essence of cooking lies in the joy of sharing delicious meals with loved ones. These stuffed mushrooms are not just a feast for the taste buds but also a testament to the magic that happens when simple ingredients are combined with creativity and love.

Whether you’re hosting a dinner party or simply craving a comforting meal, these Spinach and Cheese Stuffed Portobello Mushrooms are sure to delight and impress. So go ahead, experiment with different herbs and variations, make them your own, and watch as these humble mushrooms elevate your dining experience to new heights. Embrace the process, savor the flavors, and enjoy the satisfaction of creating something truly special. Cheers to good food, good company, and the endless possibilities that a Spinach and Cheese Stuffed Portobello Mushroom has to offer!

Cheesy Spinach Stuffed Portobello: Easy and Delicious Recipe

“An easy, elegant dish featuring hearty portobello mushrooms stuffed with a creamy blend of spinach, ricotta, and Parmesan – a crowd-pleaser every time!”

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Prep Time15 Minutes

Cook Time30 Minutes

Total Time45 Minutes

CuisineItalian

Skill LevelEasy

Servings4 Servings (4 stuffed mushrooms)

Ingredients

For the Mushrooms

• 4 large portobello mushroom caps, stems and gills removed
• 2 tablespoons olive oil, divided

For the Filling

• 1 teaspoon minced garlic
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/2 cup finely chopped onion
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Prepare Mushrooms: 1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
   2. Brush both sides of mushroom caps with olive oil and arrange gill-side up on the baking sheet.
2. Pre-Bake Mushrooms: Bake the mushroom caps for approximately 10 minutes until they begin to release moisture to avoid sogginess.
3. Prepare Filling: While the mushrooms are baking, heat the rest of the olive oil in a large skillet over medium heat. Cook garlic and onion until softened, about 3-4 minutes. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
4. Mix Cheese Filling: Combine spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using) in a bowl. Mix until well combined.
5. Stuff Mushrooms: Evenly distribute the cheese and spinach mixture into the pre-baked mushroom caps. Sprinkle each cap with shredded mozzarella cheese.
6. Bake: Bake stuffed mushrooms in the oven for an additional 15-20 minutes until cheese is bubbly and golden brown.
7. Serve: Sprinkle extra grated Parmesan cheese on top before serving. Serve warm.