Go Back

Stuffed Portobello Mushrooms with Creamy Spinach

Indulge in the comfort and elegance of creamy spinach-stuffed Portobello mushrooms. This recipe pairs rich Portobello caps with a savory filling of sautéed spinach, ricotta, cream cheese, and Parmesan. It's not only a visual delight but also a nutritious option, loaded with vitamins and antioxidants. Perfect for a weeknight dinner or special occasions, these stuffed mushrooms promise to impress and satisfy. Enjoy a meal that’s delicious and guilt-free!
Print Recipe Pin Recipe

Ingredients
  

4 large Portobello mushrooms

2 tablespoons olive oil

3 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup ricotta cheese

1/4 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper, to taste

1/3 cup breadcrumbs (optional, for extra crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Mushrooms: With a damp cloth, gently wipe the Portobello mushrooms to clean them. Remove the stems carefully; you can save them for another recipe if you like. Use a spoon to gently scrape out the brown gills from the underside of the mushrooms. Drizzle olive oil on both sides of each mushroom cap and place them on a baking sheet, with the gill sides facing upwards.

      Sauté the Spinach: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once heated, add the minced garlic and sauté for about 1 minute until it smells fragrant. Add the chopped spinach to the skillet and cook it until just wilted, stirring occasionally. Remove the skillet from the heat and let the mixture cool for a few minutes.

        Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, cream cheese, and grated Parmesan cheese. Add the sautéed spinach and garlic mixture, along with nutmeg, salt, and pepper to taste. Stir everything together until the mixture is smooth and creamy.

          Stuff the Mushrooms: With a generous spoon or spatula, fill each Portobello mushroom cap with the creamy spinach filling, making sure to mound it slightly above the edges.

            Add Breadcrumbs (Optional): If you desire a crunchy texture, sprinkle breadcrumbs on top of the stuffed mushrooms for added crunch before baking.

              Bake the Mushrooms: Place your baking sheet in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the filling is bubbling and golden brown on top.

                Garnish and Serve: Once baked, remove the mushrooms from the oven and let them cool slightly. Garnish with chopped fresh parsley for a pop of color and flavor before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                    Presentation Tips: Serve the stuffed mushrooms on a vibrant platter, drizzled with a little extra olive oil and a sprinkle of Parmesan for an eye-catching finish. Enjoy your delicious creation!