These Spinach and Cheese Stuffed Portobello Mushrooms transform simple ingredients into an elegant, satisfying meal that’s perfect for vegetarians or anyone looking for a lighter dinner option. The meaty portobello caps serve as the perfect vessel for the creamy ricotta and spinach filling, while the melted mozzarella on top creates that irresistible golden, bubbly finish. They’re impressive enough for entertaining yet simple enough for a weeknight dinner.
If you love this vegetarian comfort combination, you’ll also enjoy our Mushroom Stuffed Chicken that takes similar flavors and adds them to tender chicken breasts. For another cheese-forward favorite, try the Fried Goat Cheese with its crispy exterior and creamy center. The Caprese Stuffed Avocado offers fresh Italian flavors in a different format that’s equally satisfying.
Spinach and Cheese Stuffed Portobello Mushroom
Spinach and Cheese Stuffed Portobello Mushrooms feature tender mushroom caps filled with garlic-sautéed spinach, creamy ricotta, and melted mozzarella for a satisfying vegetarian dish.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
4 large portobello mushrooms
1 tablespoon olive oil
2 cloves garlic
5 cups fresh spinach
1 cup ricotta cheese
0.5 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
0.25 teaspoon salt
0.25 teaspoon black pepper
Directions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
- Remove stems from the mushrooms and brush each cap with olive oil, then place them on the prepared baking sheet.
- Mince the garlic cloves and sauté them in a pan with olive oil over medium heat until fragrant, about two minutes.
- Add the fresh spinach to the pan with garlic and cook until wilted, stirring occasionally, for three to four minutes.
- In a mixing bowl, combine ricotta cheese, cooked spinach, grated Parmesan cheese, salt, and black pepper. Mix until well blended.
- Divide the spinach and cheese mixture evenly among the mushroom caps on the baking sheet.
- Top each stuffed mushroom with shredded mozzarella cheese and bake in the preheated oven for 20 minutes.
- Check the cheese for a golden brown color before removing mushrooms from the oven. Allow a few minutes to cool slightly.
- Serve the stuffed mushrooms warm as a delightful starter or a delicious main course accompaniment.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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For vegetarian dishes that satisfy, our Vegan Garlic Noodles and Jamaican Vegan Rasta Pasta deliver bold flavors that please both veggie lovers and meat eaters alike. When you’re craving comfort with a healthy twist, the Roasted Chickpea & Veggie Bowl and Black Bean Stuffed Sweet Potatoes provide hearty, nutritious satisfaction. Need impressive appetizers? Our Bruschetta Dip and Crab Rangoon Egg Rolls offer crowd-pleasing bites that disappear fast.
Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.
