Spinach and Cheese Stuffed Portobello Mushroom

Featured in Satisfying Hearty Mains.

Pre-bake portobello caps, make a filling with sautéed spinach and three cheeses, stuff the mushrooms, and bake until golden and bubbly.
Clare Greco
Updated on Tue, 25 Feb 2025 12:25:13 GMT
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Spinach and Cheese Stuffed Portobello Mushroom | recipesbyclare.com

These stuffed mushrooms have been my dinner party secret weapon for years. There's something about a perfectly roasted portobello cap filled with creamy cheese and garlicky spinach that makes people think you've spent hours in the kitchen, when really it takes just minutes of prep. The mushrooms develop this incredible meaty texture while the filling gets all bubbly and golden on top.

I served these at a dinner party last fall and my friend who 'doesn't eat vegetables' had three of them. Her husband later texted asking for the recipe because she wouldn't stop talking about them. That's when you know you've got a winner on your hands.

Key Ingredients

  • Portobello mushrooms: Look for caps that are firm and dry with intact edges. Size matters here - get the biggest ones you can find for easier stuffing.
  • Fresh spinach: Fresh works much better than frozen, which tends to be too watery. Make sure to chop it roughly so it incorporates well with the cheese.
  • Ricotta cheese: This creates the creamy base for our filling. Full-fat gives the best flavor, but light works too if you're watching calories.
  • Parmesan cheese: Freshly grated is worlds better than pre-shredded here. It adds that savory depth that makes the filling irresistible.
  • Nutmeg: Just a tiny pinch makes a huge difference with spinach. It's technically optional but adds that special something that people can't quite put their finger on.
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Mushroom Magic

Prep those caps right:
Removing the stems and gills is crucial - it creates more room for filling and prevents the finished dish from being watery. I use a spoon to gently scrape out the gills, working from the center outward.
Pre-bake for perfection:
Don't skip the initial roasting step. Mushrooms release a ton of water when cooked, and this pre-bake gets that process started so your final dish isn't swimming in liquid.
Layer the flavors:
Taking the time to sauté the garlic and onions before adding the spinach builds a foundation of flavor. Let them get slightly golden for the best taste - not just soft.
Cool before mixing:
Letting the spinach mixture cool slightly before adding the cheeses prevents the ricotta from breaking down and becoming oily. Just a few minutes makes a difference.
Even filling:
When stuffing the caps, press the filling in firmly but gently. This helps it stay put during the final bake and ensures every bite has the perfect amount.
Watch that cheese:
Keep an eye on the mushrooms during the final bake. You want the cheese to get bubbly and golden, but not burned. Every oven is different, so check a few minutes before the suggested time.

I started making these mushrooms years ago when looking for vegetarian options that would satisfy meat-eaters too. My neighbor, who grows the most amazing herbs in her garden, suggested adding fresh thyme to the filling one summer, and it was a game-changer. Now I switch up the herbs depending on what looks good at the market - basil in summer, sage in fall. Each version becomes my new favorite.

Serving Ideas

Serve these alongside a simple arugula salad dressed with lemon and olive oil for a light but satisfying meal. For a more substantial dinner, they pair beautifully with a creamy polenta or crusty bread to soak up any extra juices. If serving as an appetizer, slice each mushroom into quarters for elegant, bite-sized portions.

Tasty Twists

Try swapping the spinach for sautéed kale or swiss chard for a different flavor profile. Add some sun-dried tomatoes to the filling for a Mediterranean spin. For a non-vegetarian version, mix in some crispy bacon bits or browned Italian sausage to the filling before stuffing.

Storage Smarts

These mushrooms keep well in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes until warmed through - the microwave works in a pinch but can make them a bit soggy. The filling also freezes beautifully on its own, so you can make a big batch and have it ready for quick assembly later.

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Spinach and Cheese Stuffed Portobello Mushroom Recipe | recipesbyclare.com

I've served these stuffed portobellos for everything from casual weeknight dinners to holiday gatherings. There's something so satisfying about transforming simple ingredients into something that looks and tastes restaurant-worthy. The combination of earthy mushrooms, creamy cheese, and garlicky spinach hits all the right notes, and the fact that they can be prepped ahead makes them perfect for entertaining. Even my mushroom-skeptical friends have been converted after trying these.

Frequently Asked Questions

→ Can I prepare these ahead of time?
Yes! Prepare and stuff the mushrooms up to 24 hours ahead, cover and refrigerate, then bake when ready to serve.
→ What can I serve with these stuffed mushrooms?
They pair well with a simple green salad, roasted vegetables, or as a side to grilled protein. They're substantial enough to be a main dish too.
→ How do I properly clean portobello mushrooms?
Wipe them with a damp paper towel or mushroom brush. Don't soak them as they absorb water easily. Remove stems and gently scrape out the dark gills with a spoon.
→ Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess moisture before using. Use about 1/2 cup of thawed frozen spinach.
→ What can I substitute for ricotta cheese?
Cottage cheese (drained), cream cheese, or Greek yogurt can work as alternatives, though each will change the texture and flavor slightly.

Spinach and Cheese Stuffed Portobello Mushroom

Meaty portobello mushroom caps filled with a creamy mixture of spinach, ricotta, and herbs, then topped with melted mozzarella. A satisfying vegetarian dish.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 stuffed mushrooms)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ For the Mushrooms

01 4 large portobello mushroom caps, stems and gills removed
02 2 tablespoons olive oil, divided

→ For the Filling

03 1 teaspoon minced garlic
04 1/2 cup finely chopped onion
05 2 cups fresh spinach, roughly chopped
06 1/2 cup ricotta cheese
07 1/4 cup grated Parmesan cheese, plus extra for garnish
08 1/4 teaspoon salt
09 1/4 teaspoon black pepper
10 1/4 teaspoon nutmeg (optional)
11 1/2 cup shredded mozzarella cheese

Instructions

Step 01

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush both sides of the mushroom caps with olive oil and place them gill-side up on the prepared baking sheet.

Step 02

Bake the mushroom caps for about 10 minutes until they start to release water. This helps prevent a soggy final dish.

Step 03

While mushrooms are pre-baking, heat remaining olive oil in a large skillet over medium heat. Add garlic and onion, cooking until softened, about 3-4 minutes. Add spinach and cook until wilted, about 2-3 minutes more. Remove from heat and let cool slightly.

Step 04

In a bowl, combine the spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg if using. Mix well until thoroughly combined.

Step 05

Spoon the cheese and spinach mixture evenly into the pre-baked mushroom caps. Top each with a portion of the shredded mozzarella cheese.

Step 06

Return stuffed mushrooms to the oven and bake for 15-20 minutes more, until cheese is bubbly and golden brown.

Step 07

Garnish with additional grated Parmesan cheese before serving. Enjoy while warm!

Notes

  1. Removing the mushroom gills creates more room for filling and prevents the dish from turning dark in color

Tools You'll Need

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

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (ricotta, Parmesan, mozzarella)