Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and Cheese Stuffed Portobello Mushrooms are a delicious, satisfying vegetarian dish. The large, meaty mushrooms are filled with a savory mixture of sautéed spinach, garlic, and a blend of cheeses, then baked until golden and bubbly. This recipe can serve as an appetizer, a side dish, or even a light main course. The earthy flavor of the portobello mushrooms pairs perfectly with the richness of the cheese and the fresh, slightly bitter spinach.
INGREDIENTS:
4 large portobello mushrooms (stems removed, gills cleaned out with a spoon)
2 tablespoons olive oil (divided)
3 cloves garlic (minced)
4 cups fresh spinach (roughly chopped)
1/2 cup ricotta cheese
1/4 cup Feta cheese (grated)
1/2 cup Chadder cheese (shredded)
Salt and pepper (to taste)
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley (chopped, for garnish)
Instructions:
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C).
Brush the portobello mushrooms with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place them on a baking sheet, gill-side up, and bake for 10 minutes to soften.
Make the Filling:
While the mushrooms bake, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic and saute for about 30 seconds until fragrant.
Add the spinach and cook until wilted (about 3-4 minutes). Season with salt, pepper, and red pepper flakes (if using).
Remove the spinach from the heat and let it cool slightly. Once cooled, mix the spinach with ricotta cheese, Feta, and half of the shredded Chadder.
Stuff the Mushrooms:
Once the mushrooms have pre-baked, carefully drain off any excess moisture from the caps.
Spoon the spinach and cheese mixture into each mushroom cap, spreading it evenly.
Bake:
Sprinkle the remaining Chadder on top of the stuffed mushrooms.
Return the mushrooms to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the tops are golden.
Serve:
Garnish with fresh parsley and serve hot.
Notes
Portobello Prep: Clean the mushrooms gently with a damp cloth or paper towel. Removing the gills isn’t necessary, but it helps prevent the mushrooms from becoming too watery.
Cheese Substitutions: You can swap out the ricotta for cream cheese for a creamier filling, or use feta for a tangier taste. The mozzarella can also be replaced with any melty cheese like Gouda or cheddar.
Serving Ideas: These stuffed mushrooms are great on their own, but they also pair well with a simple salad or roasted vegetables. For a heartier meal, serve with a side of quinoa or couscous.
Storage: Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
This Spinach and Cheese Stuffed Portobello Mushrooms recipe makes for an impressive and nutritious dish with minimal effort, perfect for any meal of the day.