Delightful Spinach Cheese Stuffed Portobello Recipe

The aroma of baked mushrooms wafts through the air, mingling with the rich scent of melted cheese and fresh spinach. Spinach cheese stuffed portobello mushrooms are not just a dish; they are a delightful experience that dances on your taste buds and warms your heart. spinach potato dish.

Imagine gathering around the dinner table with family or friends, laughter filling the room as everyone digs into these flavorful bites. grilled chicken with broccoli Perfect for any occasion, from a cozy weeknight meal to an elegant dinner party, this dish promises to impress and satisfy.

My friend once declared these mushrooms “the best thing since sliced bread” after one bite at my housewarming party. garlic bread bites I think they might be onto something.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Portobello Mushrooms: Choose firm, fresh mushrooms for the best flavor and texture; they’ll hold up beautifully.
• Fresh Spinach: Opt for baby spinach; its tender leaves wilt perfectly and mix well with cheese.
• Cream Cheese: This adds creaminess; choose full-fat for the richest flavor and texture.
• Parmesan Cheese: Grated finely, it adds a salty kick that complements the creamy filling.
• Garlic: Fresh garlic cloves bring depth; don’t skimp—use at least two cloves for boldness.
• Olive Oil: A drizzle enhances flavor; use high-quality extra virgin olive oil for best results.
• Italian Herbs: A blend of oregano and basil lifts the overall flavor profile; dried works well here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 375°F (190°C). This temperature ensures the mushrooms cook evenly while the filling bubbles perfectly.

Prepare Your Mushrooms: Gently remove stems from portobello mushrooms. Use a spoon to scrape out dark gills inside gently—they’re edible but can make your dish look messy.

Sauté Spinach and Garlic: In a skillet over medium heat, add olive oil. Once hot, toss in minced garlic until fragrant, about 30 seconds before adding spinach. Cook until wilted.

Create The Filling: In a bowl, combine sautéed spinach and garlic with cream cheese and Parmesan. cilantro lime rice bowl Mix until smooth and season with Italian herbs, salt, and pepper to taste.

Stuff The Mushrooms: Generously fill each mushroom cap with your creamy mixture. Don’t hold back—make them heaping! Place them on a baking sheet lined with parchment paper.

Bake Until Golden Brown: Bake in preheated oven for about 20-25 minutes or until mushrooms are tender and tops are golden brown. The enticing aroma will fill your kitchen!

Enjoy these delightful spinach cheese stuffed portobello mushrooms as an easy weeknight treat or as a stunning centerpiece at your next gathering! For more inspiration, check out this Mushroom Swiss Cheese Meatloaf recipe.

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Clean the portobello caps and remove the stems. Sauté the spinach and garlic, then mix in cheese before stuffing the mushrooms. Bake for 20-25 minutes until golden brown.

Add Your Touch

Experiment with cheeses like feta or goat cheese for a different flavor profile. You can also add spices like red pepper flakes or herbs such as thyme to enhance the taste even more.

Storing & Reheating

Store leftover Spinach Cheese Stuffed Portobello mushrooms in an airtight container for up to three days. Reheat them in the oven at 350°F for about 10 minutes to regain their crispy texture.

Cooking these stuffed mushrooms always brings back fond memories of family gatherings where everyone fought over the last mushroom on the plate!

FAQ

Can I use other vegetables in Spinach Cheese Stuffed Portobello?

Yes, you can add other vegetables like bell peppers or artichokes for added flavor.

How do I choose fresh portobello mushrooms?

Look for firm caps and avoid mushrooms that feel slimy or have dark spots.

Can I freeze Spinach Cheese Stuffed Portobello?

Yes, you can freeze them before baking; just thaw and bake when ready!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spinach Cheese Stuffed Portobello Mushrooms

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• Author: platesdaily
• Total Time: 40 minutes
• Yield: Serves 4 (1 stuffed mushroom per serving) 1x

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Description

Indulge in the delightful flavors of Spinach Cheese Stuffed Portobello Mushrooms, a perfect blend of earthy mushrooms, creamy cheese, and fresh spinach. This dish is not only visually stunning but also a nutritious option for any occasion. Whether served as an appetizer or a main course, these stuffed mushrooms are guaranteed to impress your family and friends with their rich flavors and inviting aroma.

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Ingredients

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• 4 large portobello mushrooms
• 2 cups baby spinach
• 8 oz cream cheese (softened)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 2 tsp olive oil
• 1 tsp Italian herbs
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello caps by removing the stems and scraping out the dark gills.
3. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds). Add baby spinach and cook until wilted.
4. In a mixing bowl, combine the sautéed spinach and garlic with softened cream cheese and grated Parmesan. Season with Italian herbs, salt, and pepper; mix until smooth.
5. Generously stuff each mushroom cap with the filling and place them on a parchment-lined baking sheet.
6. Bake for 20-25 minutes or until the tops are golden brown and mushrooms are tender.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer/Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mushroom (approx. 150g)
• Calories: 285
• Sugar: 2g
• Sodium: 440mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 45mg