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Spinach and Cheese Stuffed Portobello Mushrooms

Spinach and Cheese Stuffed Portobello Mushroom
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Spinach and Cheese Stuffed Portobello Mushrooms are a deliciously satisfying dish that effortlessly combines rich flavors and nutritious ingredients. These large mushroom caps, filled with a creamy blend of cheeses and fresh spinach, provide an excellent option for any meal—be it brunch, lunch, or dinner. They’re easy to prepare, making them ideal for both casual family dinners and impressive gatherings. With their beautiful presentation and delightful taste, these stuffed mushrooms will quickly become a favorite in your culinary repertoire.

Ingredients

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  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 teaspoon garlic (minced)
  • 1/2 cup onion (finely chopped)
  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Brush mushroom caps with olive oil, place gill-side up on the baking sheet, and bake for about 10 minutes until they release moisture.
  3. In a skillet over medium heat, sauté minced garlic and finely chopped onion in remaining olive oil until softened (3–4 minutes).
  4. Add chopped spinach to the skillet; cook until wilted (2–3 minutes). Remove from heat to cool slightly.
  5. In a mixing bowl, combine sautéed vegetables with ricotta, Parmesan, salt, pepper, and nutmeg; mix well.
  6. Stuff each mushroom cap evenly with the filling; top with shredded mozzarella.
  7. Bake again for 15–20 minutes until cheese is bubbly and golden brown.

Nutrition

Find it online: https://yummealguide.com/spinach-and-cheese-stuffed-portobello-mushroom/