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Spinach cheese portobello

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These stuffed portobellos with spinach and cheese are a rich vegetarian delight. Ricotta, parmesan, and mozzarella give them a silky, melty texture.
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Maria from tastyhush
Updated on Fri, 14 Mar 2025 15:02:55 GMT
Four stuffed portobello mushrooms topped with spinach and melted cheese, placed on a white plate. Pin it
Four stuffed portobello mushrooms topped with spinach and melted cheese, placed on a white plate. | tastyhush.com

Stuffed portobello mushrooms with spinach and cheese are my go-to treat when veggie friends come over. Their earthy flavor works so well with the creamy spinach-cheese filling. I love how the melted cheese gets all golden on top. Everyone enjoys this dish whether I'm serving it as a starter or the main event.

Why you'll fall in love with this tasty dish

This dish is truly a gem among my favorites. The mix of meaty mushrooms with smooth, cheesy filling just works so perfectly together. I make it all the time - it's quick enough for busy weeknights but fancy enough for guests too. Plus, it's my favorite way to sneak some spinach into a meal without anyone complaining!

The key ingredients for success

To make this work, grab four firm portobello caps and gently remove the stems and gills. A splash of olive oil, one garlic clove, and half an onion chopped small create the flavor base. Fresh spinach adds color and good stuff. The cheese blend matters a lot - smooth ricotta, sharp parmesan, and stretchy mozzarella that browns beautifully. Add salt, pepper, and my special touch - a tiny bit of nutmeg that brings everything together wonderfully.

My step-by-step approach

First, I heat my oven to 190°C. I brush the mushrooms with olive oil and bake them for 10 minutes so they release their moisture. While that's happening, I make the filling. In a pan, I cook the garlic and onion with a bit of oil, then toss in spinach just until it wilts. In a bowl, I mix this with ricotta, parmesan and my spices. I fill each mushroom cap generously and top with plenty of mozzarella. Back in the oven for 15-20 minutes until the cheese turns golden, and dinner's ready.

My tips for perfect results

Getting great mushrooms means picking fresh, firm portobellos. I always carefully scrape out the gills to cut down on extra moisture. When adding salt, I go slowly since the parmesan already brings saltiness. For the spinach, I just wilt it quickly so it keeps its nice green color.

Serving ideas

These stuffed mushrooms taste amazing with a crisp green salad for a light meal. When I want something heartier, I add some roasted veggies and crusty bread on the side. They're also a big hit as finger food when friends come by for drinks.

Four mushrooms stuffed with spinach and melted cheese arranged on a plate. Pin it
Four mushrooms stuffed with spinach and melted cheese arranged on a plate. | tastyhush.com

Storing and warming up leftovers

Any extras will keep in the fridge for up to three days in a sealed container. When warming them up, I stick to the oven at 175°C - it keeps the mushrooms nice and the filling stays creamy. Don't use the microwave though - it'll make your mushrooms turn rubbery.

Frequently Asked Questions

→ How to pick the best portobello mushrooms?
Go for firm portobellos with smooth, intact caps and even color. They should feel dry and smell fresh.
→ Can I make this dish ahead of time?
Yes, you can prepare the filling up to a day in advance. Keep it refrigerated and stuff the mushrooms just before baking.
→ What pairs well with stuffed mushrooms?
A crisp green salad is a great match. For a heartier meal, serve them with quinoa or brown rice.
→ How to avoid soggy mushrooms?
Pre-cook the mushrooms and soak up any released juices with a paper towel before stuffing them.
→ Can I use frozen spinach?
Absolutely! Just thaw and squeeze out the water. It's roughly 1 cup thawed and drained.

Stuffed portobello mushrooms

Large portobello mushrooms filled with creamy spinach and three kinds of cheese for a flavorful vegetarian treat.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 stuffed mushrooms)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 4 large portobello mushroom caps.
02 1/4 teaspoon ground nutmeg (optional).
03 1/4 teaspoon black pepper.
04 1/4 teaspoon salt.
05 1/2 cup shredded mozzarella cheese.
06 1/4 cup grated Parmesan cheese.
07 1/2 cup ricotta cheese.
08 2 cups chopped fresh spinach.
09 1/2 cup finely minced onion.
10 1 teaspoon minced garlic.
11 2 tablespoons olive oil.

Instructions

Step 01

Turn your oven on to 375°F. Coat mushroom caps with oil and roast them for 10 minutes.

Step 02

Sauté onion and garlic for about 3 minutes. Toss in the spinach and cook it for a couple of minutes.

Step 03

In a bowl, mix together the spinach, ricotta, Parmesan, salt, pepper, and nutmeg.

Step 04

Pat the mushrooms dry, fill them with the mixture, and sprinkle mozzarella cheese on top.

Step 05

Pop them back into the oven for 15-20 minutes until the cheese is golden and bubbly.

Notes

  1. These mushrooms work great as a main meal or appetizer.
  2. Pre-cooking the mushrooms helps avoid excess liquid in the dish.

Tools You'll Need

  • Baking sheet.
  • Parchment paper.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 16 g
  • Total Carbohydrate: 8 g
  • Protein: 14 g