Elevate your weeknight dinner with these Spinach and Cheese Stuffed Portobello Mushrooms – a dish that looks impressive but is surprisingly simple to prepare. These savory mushroom caps transform into edible vessels filled with a creamy, garlicky spinach and cheese mixture that bubbles to golden perfection in the oven.
I love how these stuffed portobellos strike the perfect balance between hearty and light – substantial enough to satisfy as a main course yet not overly heavy. The earthiness of the mushrooms pairs beautifully with the rich filling, creating a vegetarian dish that even dedicated meat-eaters will devour with enthusiasm.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Naturally low-carb and gluten-free, making it suitable for various dietary needs
- Versatile as either an elegant appetizer or satisfying main course
- Impressive presentation that looks like you spent hours in the kitchen
- Can be prepped ahead and baked just before serving
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 2 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1/2 cup finely chopped onion
- 2 cups fresh spinach, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- 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.
- Bake the mushroom caps for about 10 minutes until they start to release water. This helps prevent a soggy final dish.
- 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.
- In a bowl, combine the spinach mixture with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg if using. Mix well until thoroughly combined.
- Spoon the cheese and spinach mixture evenly into the pre-baked mushroom caps. Top each with a portion of the shredded mozzarella cheese.
- Return stuffed mushrooms to the oven and bake for 15-20 minutes more, until cheese is bubbly and golden brown.
- Garnish with additional grated Parmesan cheese before serving. Enjoy while warm!
Tips & Variations
- For a meaty version, add 1/4 cup of cooked, crumbled bacon or Italian sausage to the filling
- Replace spinach with kale, Swiss chard, or arugula for different flavor profiles
- Make it vegan by using dairy-free cream cheese and vegan cheese alternatives
- For extra texture, top with toasted pine nuts or panko breadcrumbs mixed with a bit of olive oil
- If mushrooms release too much moisture during baking, briefly broil them for 1-2 minutes at the end for a more golden top
- Choose mushrooms with firm, unbroken caps and clean them with a paper towel instead of washing to prevent sogginess
Serving Suggestions
These stuffed portobellos make a stunning main course when served alongside a simple arugula salad dressed with lemon vinaigrette and a side of crusty garlic bread. The peppery arugula and bright lemon notes cut through the richness of the filling beautifully.
For a complete low-carb meal, pair with roasted asparagus or cauliflower rice. If serving as an appetizer, slice each mushroom into quarters after baking for elegant, bite-sized portions that guests can easily enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes until warmed through
- Mushrooms are done when they’re tender but still hold their shape
- Pat mushrooms dry after cleaning to ensure crisp rather than soggy results
FAQs
Can I make these ahead of time?
Yes! Prepare the stuffed mushrooms up to 24 hours ahead, cover and refrigerate. Add an extra 5 minutes to the baking time when cooking from cold.
What can I use instead of breadcrumbs for a gluten-free version?
Substitute with gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour for a completely gluten-free option.
Why are my mushrooms watery after baking?
Portobello mushrooms naturally release moisture when cooked. To reduce excess liquid, avoid washing mushrooms (clean with a damp paper towel instead) and consider pre-baking the empty caps for 5 minutes before filling.
Can I freeze these stuffed mushrooms?
While possible, freezing isn’t ideal as the texture may change. If you must freeze them, do so before baking, then bake from frozen adding 10-15 minutes to the cooking time.
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