Spinach Cheese Stuffed Portobello mushrooms are like nature’s little edible bowls, waiting to be filled with deliciousness. Picture this: you’ve got a big, meaty mushroom cap that’s ready to cradle a creamy, cheesy spinach mixture that will make your taste buds sing. The aroma wafting through your kitchen while these beauties bake is enough to have anyone drooling in anticipation. These stuffed mushrooms are not just food; they’re an experience, perfect for impressing friends or indulging in a cozy night in.
I remember the first time I made these Spinach Cheese Stuffed Portobellos for a dinner party. My friends walked in, and I swear I saw their eyes widen like they were kids in a candy store. As soon as they took a bite, the compliments flowed like wine at a wedding. Now, whenever there’s a gathering, these mushrooms are on the menu because who can resist that melty cheese and vibrant spinach? Trust me, once you try them, you’ll want to whip them up for every occasion. For more inspiration, check out this more dinner recipes recipe.
Why You'll Love This Recipe
- This Spinach Cheese Stuffed Portobello recipe is simple and quick to prepare, making it perfect for any weeknight dinner
- Each mushroom packs rich flavors from creamy cheese and savory spinach
- Their stunning presentation makes them an eye-catching dish for gatherings or special occasions
- Versatile enough to serve as an appetizer or main course, they’re sure to please any crowd!
I once served these to my family during game night, and let me tell you, my brother-in-law practically inhaled three of them before we even started playing.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Portobello Mushrooms: Look for firm caps without blemishes; they’ll hold all that delicious filling beautifully.
- Fresh Spinach: Use baby spinach for tenderness; it’s easy to chop and packs great flavor.
- Cream Cheese: Opt for full-fat cream cheese for a rich texture that blends perfectly with the spinach.
- Shredded Mozzarella Cheese: Choose mozzarella for its melting properties; it creates that gooey texture we all love.
- Parmesan Cheese: Freshly grated adds a nutty flavor; don’t skimp on this one!
- Garlic: Fresh garlic cloves will elevate your stuffing with aromatic goodness.
- Olive Oil: A drizzle enhances flavor while helping the mushrooms roast beautifully.
- Salt and Pepper: Essential seasonings that bring out the best in every ingredient.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the Oven and Mushrooms: Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms gently with a damp cloth and remove their stems.
Sauté the Spinach and Garlic: In a skillet over medium heat, add a splash of olive oil. Sauté minced garlic until fragrant, then toss in chopped spinach until wilted.
Create the Filling Mix: In a bowl, combine sautéed spinach with cream cheese, mozzarella cheese, grated Parmesan cheese, salt, and pepper. Stir until well mixed and creamy.
Stuff the Mushrooms: Generously fill each mushroom cap with the cheesy spinach mixture. Don’t be shy—pack it in there!
Bake Until Golden Brown: Place stuffed mushrooms on a baking tray lined with parchment paper. Bake for 25-30 minutes until golden brown and bubbly on top.
Serve Hot and Enjoy!: Remove from oven once they look irresistible. Let cool slightly before serving—they’ll be molten hot inside!
Now you’ve got yourself some amazing Spinach Cheese Stuffed Portobellos that will wow anyone lucky enough to taste them! Enjoy every bite of this cheesy goodness!
You Must Know
- Spinach Cheese Stuffed Portobello mushrooms are not just a dish; they’re a flavor-packed adventure
- The earthy mushrooms complement the creamy filling, creating a delightful explosion of taste
- Master this recipe and impress your friends with your culinary skills while enjoying each bite yourself!
Perfecting the Cooking Process
Start by preheating your oven to 375°F (190°C). Clean the portobello caps, season them, and cook the filling on the stovetop before stuffing. Bake for 20 minutes until golden.
Add Your Touch
Feel free to swap out spinach for kale or add sun-dried tomatoes for a burst of flavor. Experiment with different cheeses like feta or goat cheese for unique twists.
Storing & Reheating
Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Chef's Helpful Tips
- Always taste your filling before stuffing; adjusting seasoning can elevate the dish immensely
- Don’t overstuff the mushrooms; they need room to breathe and cook evenly
- Lastly, let them sit for a minute after baking; patience is key!
Reflecting back, I recall hosting a dinner party where my friends couldn’t stop raving about these stuffed mushrooms. Their delighted faces made all the effort worthwhile, and I still smile thinking about it! For more inspiration, check out this dinner ideas recipe.
FAQ
What can I substitute for spinach in Spinach Cheese Stuffed Portobello?
Kale or Swiss chard works well as substitutes in this recipe.
How long do Spinach Cheese Stuffed Portobello take to bake?
They typically bake for about 20-25 minutes at 375°F (190°C).
Can I freeze Spinach Cheese Stuffed Portobello?
Yes, they freeze well before baking; just ensure they are tightly wrapped.
Spinach Cheese Stuffed Portobello
- Total Time: 45 minutes
- Yield: Serves 4
Description
Spinach Cheese Stuffed Portobello mushrooms are a delightful culinary treat that combines earthy, meaty mushroom caps with a creamy, cheesy spinach filling. Perfect for gatherings or cozy dinners, these stuffed mushrooms are not only visually appealing but also packed with flavor. With a crispy top and gooey interior, they’re sure to impress your guests or satisfy your cravings.
Ingredients
- 4 large Portobello mushrooms
- 2 cups fresh baby spinach
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove stems.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, mix the sautéed spinach with cream cheese, mozzarella cheese, Parmesan cheese, salt, and pepper until creamy.
- Stuff each mushroom cap generously with the spinach mixture.
- Place the stuffed mushrooms on a parchment-lined baking tray and bake for 25-30 minutes until golden brown and bubbly.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (110g)
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg