Description
Spinach and Cheese Stuffed Portobello Mushrooms are a flavorful, wholesome dish made with meaty mushroom caps filled with a creamy, garlicky spinach and cheese mixture. Baked until golden and bubbly, this recipe is naturally low-carb, gluten-free, and perfect as an appetizer, side dish, or light main course.
Introduction
Portobello mushrooms are an excellent base for stuffing thanks to their rich, meaty texture. Combined with sautéed spinach, garlic, and a blend of creamy cheeses, they transform into an elegant yet easy dish that fits both casual dinners and special occasions.
Why You’ll Love This Recipe
Low-carb and gluten-free
Rich, creamy, and satisfying
Simple ingredients with big flavor
Perfect for vegetarians or keto meals
Easy to customize with different cheeses or proteins
Ingredients
For the Mushrooms
4 large Portobello mushrooms, stems removed and gills scraped
1 tablespoon olive oil
1 tablespoon balsamic vinegar (optional)
½ teaspoon salt
½ teaspoon black pepper
For the Filling
1 tablespoon olive oil or butter
3 cloves garlic, minced
4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and well drained)
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Fresh parsley, chopped, for garnish
Instructions
Prepare the Mushrooms
Preheat the oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel. Remove stems and gently scrape out the gills.
Brush both sides with olive oil and balsamic vinegar if using. Season with salt and black pepper.
Place mushrooms gill-side up on a parchment-lined baking sheet and bake for 10 minutes to release excess moisture. Remove and blot dry.
Make the Filling
Heat olive oil or butter in a skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
Add spinach and cook until wilted. If using frozen spinach, heat through completely.
Season with salt, black pepper, and red pepper flakes.
Remove from heat and stir in cream cheese, mozzarella, Parmesan, and Italian seasoning until fully combined.
Stuff and Bake
Fill each mushroom generously with the spinach and cheese mixture.
Bake for 15–20 minutes until the cheese is melted and lightly golden.
Serve
Remove from oven and let rest briefly. Garnish with fresh parsley and serve warm.
Variations
Use feta, goat cheese, or ricotta for a different flavor
Add cooked chicken, sausage, or bacon for extra protein
Make it vegan with dairy-free cheeses and nutritional yeast
Add sun-dried tomatoes for extra depth
Tips for Best Results
Drain spinach very well to avoid watery filling
Pre-baking the mushrooms improves texture
Use full-fat cream cheese for best creaminess
Serve immediately while hot and bubbly
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven at 350°F until warmed through
Serving Suggestions
Serve with a green salad
Pair with roasted vegetables
Enjoy as a meatless main or elegant appetizer
FAQs
Can I prepare these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze them?
Freezing is not recommended due to texture changes in the mushrooms and cheese.
Are these keto-friendly?
Yes, they are low in carbs and suitable for keto diets.
Conclusion
Spinach and Cheese Stuffed Portobello Mushrooms are proof that simple ingredients can create an impressive, satisfying dish. Creamy, savory, and packed with flavor, this recipe is a reliable favorite for weeknight meals or entertaining guests.