Spinach and Cheese Stuffed Portobello Mushroom

Spinach and Cheese Stuffed Portobello Mushrooms are a delightful and nutritious dish perfect for any meal of the day. These stuffed mushrooms are not only bursting with flavor but also incredibly versatile, making them suitable for lunch, dinner, or even as a hearty appetizer. The combination of fresh spinach and creamy cheeses creates a rich filling that complements the earthy taste of portobello mushrooms beautifully.

Why You’ll Love This Recipe

• Easy to Make – This recipe is straightforward, requiring minimal preparation and cooking skills.
• Nutritious Ingredients – Packed with vitamins from spinach and protein from cheese, it’s a healthy choice.
• Great for Any Occasion – Whether it’s a family dinner or a gathering with friends, these stuffed mushrooms impress every time.
• Customizable Filling – Feel free to add your favorite herbs or spices for extra flavor.
• Delicious Leftovers – These mushrooms reheat well, making them perfect for meal prep.

Tools and Preparation

To create your Spinach and Cheese Stuffed Portobello Mushrooms, you will need some essential tools. Having the right equipment makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large skillet
• Mixing bowl
• Spoon

Importance of Each Tool

• Baking sheet – Provides a stable surface for baking the mushrooms evenly.
• Parchment paper – Prevents sticking and makes cleanup easier after baking.
• Large skillet – Ideal for sautéing vegetables without overcrowding.
• Mixing bowl – Allows for easy combining of ingredients while preparing the filling.

Ingredients

For the Stuffed Portobello Mushrooms

• 4 large portobello mushroom caps (stems and gills removed)
• 2 tablespoons olive oil
• 1 teaspoon garlic (minced)
• 1/2 cup onion (finely chopped)
• 2 cups fresh spinach (roughly chopped)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese (plus extra for garnish)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup shredded mozzarella cheese

How to Make Spinach and Cheese Stuffed Portobello Mushroom

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prepares your cooking space efficiently.

Step 2: Prepare the Mushroom Caps

Brush both sides of the mushroom caps with olive oil. Place them gill-side up on the baking sheet. Bake for about 10 minutes until they start to release water.

Step 3: Sauté Garlic and Onion

In a large skillet over medium heat, heat the remaining olive oil. Add minced garlic and finely chopped onion. Sauté until softened, about 3-4 minutes.

Step 4: Cook Spinach

Add roughly chopped spinach to the skillet. Cook until wilted, approximately 2-3 minutes. Remove from heat and let it cool slightly.

Step 5: Combine Filling Ingredients

In a mixing bowl, combine the sautéed spinach mixture with ricotta cheese, grated Parmesan cheese, salt, pepper, and nutmeg if using. Mix well until fully incorporated.

Step 6: Fill Mushroom Caps

Spoon the cheese and spinach mixture evenly into each mushroom cap. Top with shredded mozzarella cheese for added flavor.

Step 7: Bake Until Golden Brown

Bake in the preheated oven for another 15-20 minutes or until the cheese is bubbly and golden brown. You’ll know they are ready when they smell irresistible!

Step 8: Serve Your Dish

Garnish with additional grated Parmesan cheese before serving. Enjoy your delicious and nutritious Spinach and Cheese Stuffed Portobello Mushrooms!

How to Serve Spinach and Cheese Stuffed Portobello Mushroom

Spinach and Cheese Stuffed Portobello Mushrooms are versatile and can be served in various ways to enhance your dining experience. Here are some serving suggestions to consider:

As a Main Dish

• Serve the stuffed mushrooms as the centerpiece of your meal, paired with a light salad or vegetable side for a satisfying main course.

In a Salad

• Slice the baked mushrooms and add them to a mixed greens salad. The creamy filling complements the fresh vegetables nicely.

On a Bed of Quinoa

• Place the stuffed mushrooms on a bed of fluffy quinoa. This adds protein and makes for a wholesome dish.

With Dipping Sauces

• Offer marinara or pesto sauce on the side for dipping. The extra flavor enhances the enjoyment of each bite.

As an Appetizer

• Cut the mushrooms into smaller pieces and serve them as bite-sized appetizers at parties or gatherings.

How to Perfect Spinach and Cheese Stuffed Portobello Mushroom

To achieve the best results with your Spinach and Cheese Stuffed Portobello Mushrooms, follow these helpful tips:

• Choose Fresh Ingredients: Use fresh spinach and high-quality cheeses for better flavor and texture in your stuffing.
• Don’t Overcook: Keep an eye on baking times to avoid soggy mushrooms. They should be tender but not mushy.
• Experiment with Cheeses: Try different cheese combinations such as feta or goat cheese for added flavor diversity.
• Add Extra Veggies: Incorporate other vegetables like bell peppers or zucchini in the filling for more nutrition.
• Season Well: Adjust seasonings according to your taste. A pinch of chili flakes can add some heat if desired.

Best Side Dishes for Spinach and Cheese Stuffed Portobello Mushroom

Pairing side dishes with Spinach and Cheese Stuffed Portobello Mushrooms can elevate your meal. Here are some great options:

1. Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra juices from the mushrooms.
2. Roasted Vegetables: A mix of seasonal roasted vegetables adds color, flavor, and nutrition to your plate.
3. Caesar Salad: A classic Caesar salad provides a crisp contrast to the creamy stuffed mushrooms.
4. Couscous Salad: A refreshing couscous salad with herbs and lemon complements the rich flavors of the dish.
5. Grilled Asparagus: Tender grilled asparagus offers a delicious crunch that pairs well with the stuffed mushrooms.
6. Rice Pilaf: Fluffy rice pilaf seasoned with herbs provides a hearty yet light accompaniment.
7. Steamed Broccoli: Lightly steamed broccoli adds vibrant color and is a healthy addition to your meal.
8. Zucchini Noodles: For a low-carb option, serve zucchini noodles tossed in olive oil alongside your stuffed mushrooms.

Common Mistakes to Avoid

When making Spinach and Cheese Stuffed Portobello Mushrooms, it’s easy to overlook some key details. Here are common mistakes to watch out for:

• Skipping the Pre-bake: Failing to pre-bake the mushroom caps can lead to soggy mushrooms. Always bake them first to release excess moisture.
• Ignoring Seasoning: Under-seasoning the filling can make your dish bland. Don’t forget to taste and adjust salt and spices before stuffing.
• Overstuffing the Caps: Packing too much filling can cause it to spill over during baking. Fill the caps generously, but leave some space for cheese to melt.
• Using Cold Ingredients: Cold cheeses can affect texture and melting. Let your cheeses come to room temperature for a creamier filling.
• Rushing the Cooling Process: Not letting the sautéed mixture cool before stuffing might result in mushy mushrooms. Allow it to cool slightly for better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3 days for best freshness.

Freezing Spinach and Cheese Stuffed Portobello Mushroom

• Wrap each stuffed mushroom in plastic wrap or foil.
• Freeze for up to 2 months for optimal flavor.

Reheating Spinach and Cheese Stuffed Portobello Mushroom

• Oven: Reheat at 350°F (175°C) for about 15-20 minutes until heated through.
• Microwave: Heat on medium power in intervals of 1-2 minutes until warm; check frequently.
• Stovetop: Place in a skillet on low heat, cover, and warm gently for about 5-10 minutes.

Frequently Asked Questions

What is Spinach and Cheese Stuffed Portobello Mushroom?

Spinach and Cheese Stuffed Portobello Mushrooms are large mushroom caps filled with a delightful mixture of spinach, ricotta, Parmesan, and mozzarella cheeses baked until bubbly.

Can I use other cheeses in this recipe?

Yes! You can substitute ricotta with cottage cheese or add feta cheese for a tangy twist. Feel free to experiment with your favorite cheese combinations.

How do I clean portobello mushrooms?

Gently wipe the mushroom caps with a damp cloth or paper towel. Avoid soaking them in water as they absorb moisture quickly.

Can I make this dish vegan?

To make a vegan version, replace dairy cheeses with plant-based alternatives and use nutritional yeast for added flavor.

What should I serve with Spinach and Cheese Stuffed Portobello Mushroom?

These stuffed mushrooms pair well with a fresh salad, quinoa, or whole grain pasta for a balanced meal.

Final Thoughts

Spinach and Cheese Stuffed Portobello Mushrooms offer a delicious way to enjoy healthy ingredients while being versatile enough for any occasion. Try customizing the filling with different vegetables or spices to suit your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Cheese Stuffed Portobello Mushrooms

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• Author: Saphira
• Total Time: 45 minutes
• Yield: Serves 4 (1 stuffed mushroom per serving) 1x

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Description

Experience the delightful combination of flavors with Spinach and Cheese Stuffed Portobello Mushrooms, a dish that brings together wholesome ingredients for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 4 large portobello mushroom caps
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/2 cup finely chopped onion
• 2 cups roughly chopped fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup shredded mozzarella cheese

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush both sides of the mushroom caps with olive oil and place gill-side up on the baking sheet. Bake for about 10 minutes until they begin to release water.
3. In a skillet over medium heat, sauté minced garlic and chopped onion in remaining olive oil until softened (3-4 minutes).
4. Add spinach to the skillet and cook until wilted (2-3 minutes). Remove from heat and let cool slightly.
5. In a mixing bowl, combine sautéed spinach mixture with ricotta, Parmesan, salt, pepper, and nutmeg if using. Mix well.
6. Spoon the mixture into each mushroom cap and top with shredded mozzarella.
7. Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
8. Garnish with extra Parmesan before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 3g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg