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–+ servings
Portobello Mushroom

Savory Portobello Mushroom Delights You Can’t Resist

Discover the flavorful Spinach and Cheese Stuffed Portobello Mushrooms, a gourmet treat that's easy to make and sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large Portobello Mushrooms cleaned and gills removed
  • 2 tablespoons Olive Oil or melted butter
For the Filling
  • 2 cups Fresh Spinach or frozen, drained
  • 1 cup Ricotta Cheese or cottage/cream cheese
  • 1 cup Shredded Mozzarella Cheese or any good melting cheese
  • 1/2 cup Grated Parmesan Cheese omit for vegan option
  • 1 tablespoon Butter or plant-based alternative
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Crushed Red Pepper Flakes adjust based on preference

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Mixing bowl
  • spoon
  • damp cloth

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the Portobello mushrooms and remove the stems and gills.
  3. Drizzle the mushrooms with olive oil and season with garlic powder, salt, and pepper.
  4. Bake the mushrooms for 10-12 minutes until softened.
  5. Melt butter in a skillet and sauté the fresh spinach for 3-4 minutes.
  6. Cool and chop the sautéed spinach.
  7. In a bowl, combine ricotta cheese, mozzarella, parmesan, and crushed red pepper.
  8. Mix in the chopped spinach.
  9. Stuff the mushroom caps with the filling and return to the oven.
  10. Bake for an additional 10-12 minutes until cheese is bubbly.
  11. Cool slightly before serving.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 450mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure to dry the spinach thoroughly and remove gills to prevent soggy mushrooms.

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