Spinach and Cheese Stuffed Portobello Mushrooms Recipe

Indulge in a hearty and flavorful vegetarian meal with these Spinach and Cheese Stuffed Portobello Mushrooms. Perfect for a comforting dinner or a sophisticated appetizer, this recipe combines the earthy tones of portobello mushrooms with the creamy richness of cheese and the fresh zest of spinach. Whether you’re a seasoned vegetarian or just looking for a meat-free meal option, this dish promises satisfaction with every bite.


  • 4 large portobello mushrooms
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh basil leaves, for garnish (optional)


  1. Preparation: Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup.
  2. Mushroom Prep: Gently clean the mushrooms with a damp paper towel. Remove the stems and carefully scrape out the gills to create a hollow cap ready for stuffing.
  3. Baking the Caps: Place the mushroom caps on the prepared sheet, drizzle them with olive oil, and season with salt and pepper. Bake in the preheated oven for 10-12 minutes.
  4. Cooking the Filling: While the mushrooms are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until it wilts, about 2-3 minutes, then remove from heat.
  5. Mix the Filling: In a mixing bowl, combine the ricotta, mozzarella, Parmesan, Italian seasoning, and the cooked spinach mixture.
  6. Stuff the Mushrooms: After removing the mushrooms from the oven and draining any excess liquid, fill the caps with the cheese and spinach mixture.
  7. Final Bake: Return the stuffed mushrooms to the oven and bake for another 12-15 minutes until the cheese is melted and bubbly.
  8. Garnish and Serve: Garnish with fresh basil leaves if desired, adding a touch of freshness and color.

Frequently Asked Questions (FAQs):

  1. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw and squeeze out excess water before cooking to avoid adding too much moisture to the filling.
  2. What can I substitute for ricotta cheese? Cottage cheese is a great substitute for ricotta in this recipe. It provides a similar texture and mild flavor.
  3. How can I make this recipe vegan? Use plant-based cheeses and a vegan alternative to olive oil for brushing the mushrooms. Ensure your substitutes melt well for the best experience.
  4. Can these be made ahead of time? Yes, you can prepare the stuffed mushrooms ahead of time and refrigerate them. Just bake them when you’re ready to serve.
  5. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
  6. What sides go well with this dish? A light salad or some crusty bread pairs wonderfully with these stuffed mushrooms, making for a balanced meal.

Chef’s Advice:

To elevate the dish, consider drizzling a balsamic reduction over the baked mushrooms before serving. This adds a sweet and tangy element that complements the creamy filling beautifully. Also, be sure to select large, firm portobello mushrooms for stuffing, as they hold up best during the baking process and provide ample space for the delicious filling.

Enjoy your culinary creation, and may these Spinach and Cheese Stuffed Portobello Mushrooms bring a burst of joy and flavor to your table!

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