Spinach and Cheese Stuffed Portobello Mushrooms
These Spinach and Cheese Stuffed Portobello Mushrooms are a rich, flavorful, and nutritious dish that can be served as an appetizer, side dish, or even a satisfying main course. Meaty Portobello mushroom caps are filled with a savory mixture of sauteed spinach, garlic, and a blend of creamy cheeses, then baked to perfection. This dish is naturally low-carb, gluten-free, and keto-friendly, making it a great option for a wholesome meal.
Ingredients
(Serves 4)
For the Mushrooms:
4 large Portobello mushrooms, stems removed and gills scraped out
1 tbsp olive oil
1 tbsp balsamic vinegar (optional, for extra flavor)
½ tsp salt
½ tsp black pepper
For the Filling:
1 tbsp olive oil or butter
3 cloves garlic, minced
4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
½ tsp red pepper flakes (optional, for a little heat)
½ tsp salt
¼ tsp black pepper
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ cup chopped fresh parsley (for garnish)
Instructions
1. Prepare the Mushrooms
1. Preheat the oven to 375°F (190°C).
2. Wipe the Portobello mushrooms clean with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
3. Brush both sides of the mushrooms with olive oil and balsamic vinegar. Sprinkle with salt and black pepper.
4. Place the mushrooms gill-side up on a baking sheet lined with parchment paper.
5. Pre-bake for 10 minutes to remove excess moisture. After baking, use a paper towel to blot any liquid from the mushrooms.
2. Prepare the Spinach and Cheese Filling
6. In a pan over medium heat, heat olive oil or butter and saute garlic for 1 minute until fragrant.
7. Add the chopped spinach and cook for 2-3 minutes (if using fresh) or until wilted. If using frozen spinach, cook until heated through.
8. Season with salt, black pepper, and red pepper flakes (if using).
9. Remove from heat and stir in cream cheese, mozzarella, Parmesan, and Italian seasoning until well combined.
3. Stuff the Mushrooms & Bake
10. Evenly divide the spinach and cheese mixture among the pre-baked mushrooms, pressing gently to fill them.
11. Bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and slightly golden.
4. Serve & Garnish
12. Remove from the oven and let cool slightly. Garnish with fresh parsley and serve warm.
Nutritional Information
(Per Serving – Based on 4 Servings)
Calories: ~230 kcal
Protein: 10g
Carbohydrates: 8g (Net Carbs: 5g)
Fat: 18g
Saturated Fat: 8g
Fiber: 3g
Sugar: 3g
Sodium: 450mg
Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Notes & Tips
Use Different Cheeses: Try feta, ricotta, goat cheese, or sharp cheddar for a variation in flavor.
Make It Vegan: Replace cream cheese with dairy-free cream cheese, mozzarella with vegan cheese, and use nutritional yeast instead of Parmesan.
Add Protein: Mix in cooked shredded chicken, crumbled sausage, or diced bacon to make it a heartier meal.
Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes until the cheese is melted and bubbly.
Make It a Full Meal: Serve with a side salad, roasted vegetables, or cauliflower rice.
Frequently Asked Questions (FAQ)
1. Can I make these ahead of time?
Yes! You can prep the filling and pre-bake the mushrooms a day ahead. Store them separately in the fridge and assemble just before baking.
2. How do I prevent my mushrooms from getting soggy?
Pre-baking the mushrooms removes excess moisture.
Avoid overloading them with wet ingredients.
After baking, drain any liquid that pools in the mushrooms.
3. What can I use instead of Portobello mushrooms?
If you prefer, you can use large white mushrooms or cremini mushrooms, but they will be smaller and require less filling.
4. Can I freeze these stuffed mushrooms?
Yes, but it’s best to freeze them unbaked. Wrap each stuffed mushroom tightly in plastic wrap and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 25-30 minutes.
5. What sides go well with these stuffed mushrooms?
Garlic butter asparagus
Zucchini noodles with pesto
Cauliflower mash
A light side salad with balsamic vinaigrette
6. Can I add more vegetables to the filling?
Yes! Try adding chopped bell peppers, sun-dried tomatoes, artichokes, or sauteed onions for extra flavor and texture.
7. Are these stuffed mushrooms keto-friendly?
Yes! With low carbs and high healthy fats, they are a great keto meal option.
These Spinach and Cheese Stuffed Portobello Mushrooms are an easy, delicious, and healthy dish perfect for any occasion. Whether you serve them as a main course, side dish, or appetizer, they’re sure to impress! Enjoy!