Spinach Cheese Stuffed Portobello Mushrooms

Recipe By:

Natalia

Posted:

October 12, 2025

Updated:

October 12, 2025

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Spinach Cheese Stuffed Portobello Mushrooms are a delightful dish perfect for any occasion, from family dinners to elegant gatherings. These mushrooms are not only visually appealing but also packed with flavor. The rich combination of spinach and cheese creates a creamy filling that melts in your mouth. Plus, they are easy to prepare and make for a satisfying appetizer or side dish.

Why You’ll Love This Recipe

Delicious Flavor: The blend of ricotta, cream cheese, and mozzarella creates a rich and creamy filling that pairs perfectly with the earthy taste of Portobello mushrooms.
Healthy Ingredients: Packed with fresh spinach, these stuffed mushrooms offer a nutritious option to satisfy your cravings without guilt.
Quick and Easy: With just 25 minutes from start to finish, this recipe is perfect for busy weeknights or last-minute get-togethers.
Crowd-Pleaser: Whether you’re hosting a party or enjoying a family meal, these mushrooms are sure to impress everyone at the table.
Versatile Dish: You can customize the filling by adding more spices or different cheeses based on your preferences.

Tools and Preparation

Before diving into this delicious recipe, gather your tools and equipment. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

Baking sheet
Parchment paper (or cooking spray)
Mixing bowl
Pan for sautéing
Spoon for stuffing

Importance of Each Tool

Baking sheet: Ensures even cooking and makes it easy to transport the stuffed mushrooms in and out of the oven.
Mixing bowl: Allows you to combine all the filling ingredients conveniently without mess.
Pan for sautéing: Helps cook the garlic and spinach quickly while preserving their flavors.

Ingredients

Here’s what you’ll need to make Spinach Cheese Stuffed Portobello Mushrooms:

4 large Portobello mushrooms, stems removed
2 tablespoons olive oil
2 cups fresh spinach, chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
½ cup ricotta cheese
¼ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for heat)
¼ cup breadcrumbs (optional, for a crispy topping)
Fresh parsley, chopped
Extra Parmesan cheese for sprinkling

For Garnish

2 tablespoons fresh parsley, finely chopped

How to Make Spinach Cheese Stuffed Portobello Mushrooms

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Gently clean the Portobello mushrooms using a damp paper towel to remove any dirt. Remove the stems and scrape out some of the gills if desired.
Brush both sides of each mushroom cap with olive oil. Place them on the baking sheet gill-side up. Sprinkle lightly with salt and pepper.
Bake for 5–7 minutes to release excess moisture. After baking, pat them dry with a paper towel.

Step 2: Prepare the Spinach and Cheese Filling

While the mushrooms are baking, heat 1 tablespoon of olive oil in a pan over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Add chopped spinach and cook until wilted (about 1–2 minutes). Season with salt, black pepper, and Italian seasoning. Let cool slightly.
In a mixing bowl, combine cooked spinach with ricotta cheese, cream cheese, half of mozzarella, Parmesan cheese, and red pepper flakes if using. Stir until well combined.

Step 3: Stuff the Mushrooms

Spoon the cheesy spinach mixture evenly into each pre-baked mushroom cap.
Sprinkle remaining mozzarella on top along with breadcrumbs if desired.

Step 4: Bake Until Golden and Gooey

Return stuffed mushrooms to the oven and bake for 10–12 minutes until cheese is melted and bubbly.
For a golden top, broil for an additional 1–2 minutes but watch closely to prevent burning.

Step 5: Serve and Enjoy

Remove from oven and let cool for a couple of minutes before serving.
Garnish with fresh parsley and sprinkle extra Parmesan cheese on top before serving warm.

This simple yet delicious recipe will surely become a favorite in your home! Enjoy your Spinach Cheese Stuffed Portobello Mushrooms!

How to Serve Spinach Cheese Stuffed Portobello Mushrooms

Spinach Cheese Stuffed Portobello Mushrooms make a delightful appetizer or main dish. They can be served in various ways to enhance your dining experience.

As an Appetizer

Serve these stuffed mushrooms warm on a platter for guests to enjoy as finger food.
Pair with a dipping sauce, such as marinara or garlic aioli, for added flavor.

As a Main Course

Plate the mushrooms over a bed of mixed greens dressed with vinaigrette.
Add a side of quinoa or rice to make it a more filling meal.

With Toppings

Drizzle balsamic glaze over the finished dish for a touch of sweetness.
Sprinkle extra herbs, like basil or oregano, for an aromatic garnish.

Accompanied by Wine

Pair with a light white wine, such as Sauvignon Blanc, to complement the cheese and spinach flavors.
A light red wine, like Pinot Noir, can also enhance the earthy taste of the mushrooms.

How to Perfect Spinach Cheese Stuffed Portobello Mushrooms

To ensure your Spinach Cheese Stuffed Portobello Mushrooms turn out perfectly every time, follow these helpful tips.

Choose fresh mushrooms: Opt for large, firm Portobello mushrooms that are free from blemishes for the best texture and flavor.
Don’t skip pre-baking: Pre-baking the mushroom caps helps remove excess moisture and creates a better texture for stuffing.
Mix cheeses well: Ensure that all cheeses are thoroughly combined for a creamy filling that holds together nicely.
Adjust seasonings: Taste your filling before stuffing; feel free to add more salt, pepper, or Italian seasoning if needed.
Watch baking time: Keep an eye on the mushrooms while baking to prevent them from overcooking and becoming soggy.
Let cool slightly: Allow the stuffed mushrooms to cool for a couple of minutes before serving. This will help set the filling and make them easier to eat.

Best Side Dishes for Spinach Cheese Stuffed Portobello Mushrooms

Pairing side dishes with Spinach Cheese Stuffed Portobello Mushrooms can elevate your meal even further. Here are some great options:

Garlic Bread: The buttery garlic flavor complements the stuffed mushrooms beautifully and adds crunch.
Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized pairs well with the rich flavors of the mushrooms.
Caesar Salad: The crisp romaine lettuce and creamy dressing contrast nicely with the warm stuffed mushrooms.
Wild Rice Pilaf: This nutty side dish adds texture and depth while remaining light enough not to overpower the main dish.
Steamed Asparagus: Lightly steamed asparagus provides freshness and complements the earthy flavors of the mushrooms.
Coleslaw: A tangy coleslaw adds crunch and acidity, balancing out the richness of the spinach cheese filling.
Quinoa Salad: A refreshing quinoa salad with lemon dressing is nutritious and enhances the overall meal experience.

Common Mistakes to Avoid

When making Spinach Cheese Stuffed Portobello Mushrooms, it’s easy to overlook a few details that can affect the final dish. Here are some common mistakes to watch for.

Skipping the Pre-bake: Not pre-baking the mushrooms can lead to soggy caps. Always bake them first to release excess moisture.
Overstuffing: Filling the mushrooms too much may cause them to overflow during baking. Stick to a generous but manageable amount of filling.
Ignoring Seasoning: Failing to season the filling can result in bland mushrooms. Ensure you taste and adjust the seasoning before stuffing.
Using Cold Ingredients: Starting with cold cheeses can make mixing difficult and affect texture. Let your cheeses come to room temperature for easier blending.
Not Broiling at the End: Skipping the broil step means missing out on a golden, crispy top. Keep an eye on them while broiling for best results.

Refrigerator Storage

Store in an airtight container for up to 3 days.
Allow the stuffed mushrooms to cool completely before sealing.

Freezing Spinach Cheese Stuffed Portobello Mushrooms

Freeze unbaked stuffed mushrooms for up to 2 months.
Wrap them tightly in plastic wrap and place in a freezer-safe container.

Reheating Spinach Cheese Stuffed Portobello Mushrooms

Oven: Preheat oven to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
Microwave: Heat on medium power for 1-2 minutes, checking halfway through to avoid overheating.
Stovetop: Place in a skillet over low heat with a lid for about 5-7 minutes, or until warmed through.

Frequently Asked Questions

How long do Spinach Cheese Stuffed Portobello Mushrooms last?

They last about 3 days in the refrigerator when stored properly in an airtight container.

Can I freeze Spinach Cheese Stuffed Portobello Mushrooms?

Yes, you can freeze them unbaked for up to 2 months. Just make sure they are well-wrapped.

What other fillings can I use for stuffed Portobello mushrooms?

Feel free to experiment with different cheeses or add ingredients like sun-dried tomatoes or artichokes for variety.

Are Spinach Cheese Stuffed Portobello Mushrooms gluten-free?

They can be made gluten-free by omitting breadcrumbs or using gluten-free alternatives.

What pairs well with Spinach Cheese Stuffed Portobello Mushrooms?

A fresh salad or garlic bread makes a great side dish.

Final Thoughts

Spinach Cheese Stuffed Portobello Mushrooms are not only delicious but also versatile. This recipe allows for various customizations, from different cheese blends to additional herbs and spices. Give it a try, and enjoy these savory stuffed mushrooms as a satisfying main dish or an impressive appetizer!