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Spinach and Cheese Stuffed Portobello Mushroom

Spinach and Cheese Stuffed Portobello Mushrooms You’ll Love

Experience the deliciousness of Spinach and Cheese Stuffed Portobello Mushrooms, a quick and healthy vegetarian delight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 pieces Portobello Mushrooms The star of the dish.
  • 2 tablespoons Olive Oil Adds moisture and enhances flavor.
  • 1 teaspoon Garlic Powder Infuses savory depth.
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 2 tablespoons Butter Provides richness.
  • 4 cups Fresh Spinach Main filling packed with nutrients.
  • 1 cup Ricotta Cheese Contributes creaminess.
  • 1 cup Shredded Mozzarella Cheese Adds gooey texture.
  • 1/2 cup Grated Parmesan Cheese Enhances with nutty flavor.
  • 1 teaspoon Crushed Red Pepper Flakes Adds a kick of heat.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Clean the Portobello mushrooms, remove stems and gills, place caps stem side up on a baking sheet, drizzle with olive oil, and season with garlic powder, salt, and black pepper.
  3. Bake the mushroom caps for about 10-12 minutes until softened.
  4. Melt butter in a skillet, add fresh spinach, and sauté for 3-4 minutes until wilted.
  5. Let the sautéed spinach cool slightly, then press out excess moisture.
  6. In a bowl, mix ricotta, mozzarella, Parmesan, and crushed red pepper flakes, then stir in spinach.
  7. Spoon the cheese and spinach mixture into each baked Portobello cap.
  8. Return stuffed mushrooms to the oven and bake for another 10-12 minutes until cheese is bubbly and golden.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Consider using different cheeses for variations. Make ahead by storing stuffed mushrooms in the fridge for up to 24 hours before baking.

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