Description

Indulge in the savory delight of Spinach Cheese Stuffed Portobello mushrooms! These tender, earthy mushrooms are generously filled with a creamy mixture of fresh spinach and rich cheeses, creating a mouthwatering dish that is perfect for entertaining or enjoying a cozy night at home. With vibrant colors and an explosion of flavors, this recipe is both visually stunning and deliciously satisfying.

Ingredients

Scale

4 large portobello mushrooms
2 cups fresh baby spinach
8 oz cream cheese, softened
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp extra virgin olive oil (plus more for drizzling)
1/2 cup panko breadcrumbs
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Carefully remove the stems from the portobello mushrooms; set aside.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted, about 2–3 minutes.
In a bowl, combine sautéed spinach, cream cheese, Parmesan cheese, salt, and pepper until well mixed.
Generously fill each portobello cap with the creamy spinach mixture.
Sprinkle panko breadcrumbs on top for added crunch and drizzle with olive oil.
Bake for 20–25 minutes until golden brown and bubbly.
Remove from the oven, let cool slightly, and serve warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed mushroom (150g)
Calories: 290
Sugar: 2g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg

Keywords: For added flavor, consider incorporating sun-dried tomatoes or swapping spinach for kale. Experiment with different cheeses like feta or mozzarella to customize your filling.