I’m excited to share my Stuffed Portobello Mushroom recipe featuring spinach, a secret cheese blend, and a clever oven trick that shortens cook time without extra fuss.

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I made a version of Spinach And Cheese Stuffed Portobello Mushroom that keeps sneaking into my weekday plans. It’s not the usual Stuffed Portobello Mushroom fluff you scroll past, its bold, a little salty, and weirdly comforting while still feeling like a discovery.

I stuffed big Portobello Mushrooms Stuffed with wilted fresh baby spinach and a sprinkling of Parmesan cheese, and every bite teases something small and clever, like a secret ingredient you almost can’t place. I almost ruined it once but learned quick.

I find myself telling people about it, but warning, it wont stay a secret long.

Ingredients

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Meaty base high in fiber and umami flavor low calories, great as a vegetarian ‘steak’.
Loads of iron and vitamins A and C, adds freshness but slightly earthy taste.
Rich and creamy, gives body and tang, adds fat and some protein.
Light fluffy cheese, boosts protein and moisture, keeps filling soft not oily.
Mozzarella melts beautifully for gooey texture, mild dairy flavor, adds calcium.
Packs pungent aroma and flavor, small amount lifts whole dish can be mellowed.
Adds healthy fats, helps saute and bind, brings slight fruitiness to mushrooms.

Ingredient Quantities

4 large portobello mushroom caps

2 tbsp extra virgin olive oil

1 tsp salt

1/2 tsp black pepper

1 small yellow onion

2 garlic cloves

8 oz fresh baby spinach (about 4 packed cups)

4 oz cream cheese

1/2 cup ricotta cheese

3/4 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 large egg

1/4 cup panko breadcrumbs (optional)

1 tsp dried Italian seasoning

1/4 tsp red pepper flakes (optional)

1 tsp lemon juice

2 tbsp fresh parsley or basil

How to Make this

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1. Preheat oven to 375°F (190°C). Wipe the portobello caps with a damp paper towel, remove stems and scrape out the gills with a spoon, then finely chop the stems; brush both sides of the caps with 1 tbsp olive oil and sprinkle with about 1/2 tsp of the salt and 1/4 tsp of the pepper. Place caps gill-side down on a baking sheet and roast 8 to 10 minutes to release excess moisture.

2. While the caps roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and the chopped mushroom stems and sauté until soft, about 4 to 5 minutes.

3. Add the minced garlic and cook 30 seconds until fragrant, then add the baby spinach in batches, stirring until wilted. Season with the remaining 1/2 tsp salt, remaining 1/4 tsp pepper, 1 tsp dried Italian seasoning and the optional 1/4 tsp red pepper flakes. Once most of the liquid is gone, stir in 1 tsp lemon juice and remove from heat.

4. Let the spinach mixture cool a minute, then transfer to a mixing bowl. Add the cream cheese (4 oz), ricotta (1/2 cup), the large egg, about 1/2 cup of the shredded mozzarella (reserve the rest for topping), the 1/4 cup grated Parmesan, the chopped parsley or basil (2 tbsp), and the optional 1/4 cup panko breadcrumbs for a bit of texture. Mix until combined and taste for salt and pepper, adjust if needed.

5. Pat the pre-roasted mushroom caps dry with a paper towel and flip them gill-side up. Spoon the cheese-spinach filling into each cap, pressing it in so they are nicely packed but not overflowing.

6. Sprinkle the remaining mozzarella over the tops and if you didn’t mix panko in, you can add a light dusting on top for crunch. A little extra Parmesan on top is nice too.

7. Bake the stuffed mushrooms at 375°F for 18 to 22 minutes, until the filling is set and cheese is bubbling. If you want a browned top, pop them under the broiler for 1 to 2 minutes but watch close so they don’t burn.

8. Let the mushrooms rest 3 to 5 minutes after baking so the filling firms up a bit. Drizzle a tiny bit more olive oil if you like and sprinkle with extra chopped parsley or basil before serving.

9. Serve warm as an appetizer or a main with a simple salad or crusty bread. Don’t overthink it, these are best eaten right away.

Equipment Needed

1. Oven set to 375°F
2. Baking sheet, lined with parchment or foil
3. Large skillet (nonstick or stainless)
4. Chef’s knife and cutting board
5. Spoon for scraping gills and stirring (tablespoon or sturdy spoon)
6. Mixing bowl
7. Measuring spoons and a 1/2 cup (measuring cup)
8. Rubber spatula and wooden spoon for folding and sautéing
9. Box grater for Parmesan and paper towels for drying caps

FAQ

Q: How should I prep the portobello caps? A: Wipe them clean with a damp paper towel, remove the stems and scrape out the dark gills with a spoon so the filling sits nice. Brush both sides with olive oil, sprinkle with salt and pepper. Roast gill-side up at 400°F for about 8-10 minutes to remove excess moisture, then stuff and finish baking until the cheese is melted.

Q: Can I use frozen spinach instead of fresh? A: Yes, you can. Thaw it completely, squeeze out as much water as you can using a towel or cheesecloth, then fold into the cheeses. If it's still soggy cook it briefly in a pan to evaporate extra liquid or your filling will be watery.

Q: Do I have to use the egg and panko? A: The egg helps bind the filling but it's not absolutely required. If you skip the egg, add a few extra tablespoons of ricotta or 2 to 3 tbsp breadcrumbs to help set it. Panko is optional and used for a crisp top, you can leave it out or swap for gluten-free crumbs.

Q: How do I get a golden, crispy top without drying the mushrooms out? A: Sprinkle panko and a little extra Parmesan on top, bake at 375 to 400°F until hot, then broil for 1 to 2 minutes watching closely so it doesn't burn. Or use a hot oven and shorter time to keep the mushroom juicy.

Q: Can I make these ahead or freeze them? A: You can assemble them up to 24 hours ahead and keep covered in the fridge. Baked mushrooms store in the fridge for 3 to 4 days. To freeze, bake first then cool and freeze in a sealed container up to 2 months. Reheat in a 350°F oven for 15-20 minutes from thawed, microwaving makes them a bit soggy.

Q: Any quick swaps for dairy or to make it vegan? A: Use vegan cream cheese, vegan ricotta or blended tofu, and vegan shredded mozzarella. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 minutes) or just add more breadcrumbs to bind. Flavor will be slightly different but still tasty.

Spinach And Cheese Stuffed Portobello Mushroom Recipe Substitutions and Variations

Cream cheese: swap for mascarpone for the same rich, creamy texture, or use soft goat cheese for a tangier filling; if you only have Greek yogurt, strain it well so it wont make the filling watery.
Ricotta: cottage cheese blended briefly works great to mimic ricotta, or use silken tofu pressed and crumbled for a dairy free option, just season a bit more.
Fresh baby spinach: frozen chopped spinach is fine, just thaw and squeeze out excess liquid, or use chopped kale but saute it longer so it gets tender.
Panko breadcrumbs (optional): replace with almond flour for a low carb, nutty crust, or crushed crackers or regular breadcrumbs if you dont have panko on hand.

Pro Tips

– Pat the mushrooms really dry after the first roast. Any leftover water will turn the filling soggy. If your spinach still seems wet, squeeze it tight in a clean towel or cheesecloth, or use thawed frozen spinach thats been well squeezed.

– Let the spinach mixture cool a bit before you stir in the egg and cheeses. Add the egg to something piping hot and you risk little scrambled bits and a grainy texture.

– For crunch, toast the panko in a skillet with a tablespoon of olive oil until golden then fold some into the filling and sprinkle some on top. If you dont have panko, crushed crackers or toasted breadcrumbs work fine.

– Use a small ice cream scoop or a spoon to pack the filling in tight but dont overfill. Leaving a little room at the top helps the cheese brown without spilling all over the pan. Line the baking sheet with foil for easy cleanup.

– Taste the filling before stuffing and fix the seasoning. A bit more lemon, salt or red pepper flakes can make a big difference. Finish with a drizzle of good olive oil and fresh herbs right before serving for brightness.

Spinach And Cheese Stuffed Portobello Mushroom Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Stuffed Portobello Mushroom recipe featuring spinach, a secret cheese blend, and a clever oven trick that shortens cook time without extra fuss.

Servings

servings

Calories

375

kcal

Equipment: 1. Oven set to 375°F
2. Baking sheet, lined with parchment or foil
3. Large skillet (nonstick or stainless)
4. Chef’s knife and cutting board
5. Spoon for scraping gills and stirring (tablespoon or sturdy spoon)
6. Mixing bowl
7. Measuring spoons and a 1/2 cup (measuring cup)
8. Rubber spatula and wooden spoon for folding and sautéing
9. Box grater for Parmesan and paper towels for drying caps

Ingredients

4 large portobello mushroom caps
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
1 small yellow onion
2 garlic cloves
8 oz fresh baby spinach (about 4 packed cups)
4 oz cream cheese
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup panko breadcrumbs (optional)
1 tsp dried Italian seasoning
1/4 tsp red pepper flakes (optional)
1 tsp lemon juice
2 tbsp fresh parsley or basil

Directions

Preheat oven to 375°F (190°C). Wipe the portobello caps with a damp paper towel, remove stems and scrape out the gills with a spoon, then finely chop the stems; brush both sides of the caps with 1 tbsp olive oil and sprinkle with about 1/2 tsp of the salt and 1/4 tsp of the pepper. Place caps gill-side down on a baking sheet and roast 8 to 10 minutes to release excess moisture.
While the caps roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and the chopped mushroom stems and sauté until soft, about 4 to 5 minutes.
Add the minced garlic and cook 30 seconds until fragrant, then add the baby spinach in batches, stirring until wilted. Season with the remaining 1/2 tsp salt, remaining 1/4 tsp pepper, 1 tsp dried Italian seasoning and the optional 1/4 tsp red pepper flakes. Once most of the liquid is gone, stir in 1 tsp lemon juice and remove from heat.
Let the spinach mixture cool a minute, then transfer to a mixing bowl. Add the cream cheese (4 oz), ricotta (1/2 cup), the large egg, about 1/2 cup of the shredded mozzarella (reserve the rest for topping), the 1/4 cup grated Parmesan, the chopped parsley or basil (2 tbsp), and the optional 1/4 cup panko breadcrumbs for a bit of texture. Mix until combined and taste for salt and pepper, adjust if needed.
Pat the pre-roasted mushroom caps dry with a paper towel and flip them gill-side up. Spoon the cheese-spinach filling into each cap, pressing it in so they are nicely packed but not overflowing.
Sprinkle the remaining mozzarella over the tops and if you didn't mix panko in, you can add a light dusting on top for crunch. A little extra Parmesan on top is nice too.
Bake the stuffed mushrooms at 375°F for 18 to 22 minutes, until the filling is set and cheese is bubbling. If you want a browned top, pop them under the broiler for 1 to 2 minutes but watch close so they don't burn.
Let the mushrooms rest 3 to 5 minutes after baking so the filling firms up a bit. Drizzle a tiny bit more olive oil if you like and sprinkle with extra chopped parsley or basil before serving.
Serve warm as an appetizer or a main with a simple salad or crusty bread. Don't overthink it, these are best eaten right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.