Spinach And Cheese Stuffed Portobello Mushrooms

Have you ever wanted to make a meal that looks fancy but is actually super simple? That’s exactly what these Spinach and Cheese Stuffed Portobello Mushrooms are!

They’re rich, cheesy, and packed with flavor, yet they come together in just a few easy steps. Plus, they make a great main dish or a hearty side, depending on what you’re in the mood for.

Mushrooms are like nature’s little bowls, perfect for stuffing with all kinds of delicious fillings. In this recipe, we mix creamy cheese, sautéed spinach, and garlic to create a stuffing that is both comforting and nutritious.

If you’re trying to eat more veggies or just want to switch up your dinner routine, this dish is a must-try.

And here’s the best part—it works for any season! In the summer, you can throw these mushrooms on the grill for a smoky flavor.

In the winter, baking them in the oven makes for a cozy, warm meal. No matter when you make them, they’re guaranteed to be a hit!

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Why You’ll Love It

• Quick and Easy – This recipe takes less than 30 minutes from start to finish. Perfect for busy weeknights!
• Healthy and Filling – Portobello mushrooms are low in calories but packed with nutrients. Spinach adds vitamins, and cheese gives you that creamy, satisfying bite.
• Great for Meatless Mondays – Whether you’re vegetarian or just looking to cut back on meat, this dish is a delicious way to do it.
• Customizable – Want more protein? Add some cooked chicken or tofu. Like it spicy? Toss in some red pepper flakes. You can easily make this dish your own!
• Perfect for Any Occasion – Serve it as a side at a dinner party or make it the star of your meal with a fresh salad or crusty bread on the side.

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Ingredients

Here’s what you’ll need:

For the Mushrooms:

• 4 large Portobello mushrooms, stems removed and cleaned
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Filling:

• 2 cups fresh spinach, chopped
• 1 tablespoon butter or olive oil
• 2 cloves garlic, minced
• ½ cup cream cheese, softened
• ¼ cup Parmesan cheese, grated
• ½ cup shredded mozzarella cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional for a little heat)

For Topping:

• ¼ cup breadcrumbs (panko works best for crunch)
• 1 tablespoon olive oil
• 2 tablespoons Parmesan cheese

This simple list of ingredients creates an amazing blend of flavors and textures. Now, let’s get cooking!

Kitchen Tools Needed

Before you start, make sure you have the right tools:

• Baking sheet – To hold the mushrooms while they bake.
• Parchment paper or foil – To prevent sticking and make cleanup easier.
• Large skillet – For sautéing the spinach and garlic.
• Mixing bowl – To combine the filling ingredients.
• Spoon – For stuffing the mushrooms.
• Brush or paper towel – To clean the mushrooms properly.
• Knife and cutting board – For chopping spinach and mincing garlic.

Having these tools ready will make the cooking process smooth and easy!

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Cooking Instructions

Step 1: Prep the Mushrooms

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
2. Gently clean the Portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and scrape out the gills (optional, but it helps create more space for stuffing).
3. Brush each mushroom cap with olive oil and sprinkle with salt and pepper. Place them on the baking sheet, gill-side up.

Step 2: Make the Filling

4. Heat a skillet over medium heat and add butter (or olive oil).
5. Add the minced garlic and cook for about 30 seconds until fragrant.
6. Add the chopped spinach and cook for about 2 minutes, stirring until wilted. Remove from heat.
7. In a mixing bowl, combine cream cheese, Parmesan cheese, shredded mozzarella, Italian seasoning, and red pepper flakes. Add the cooked spinach mixture and stir everything together until well combined.

Step 3: Stuff and Bake

8. Spoon the filling into each mushroom cap, spreading it evenly.
9. In a small bowl, mix the breadcrumbs, olive oil, and extra Parmesan cheese. Sprinkle this mixture over the stuffed mushrooms for a crispy topping.
10. Bake for 18–20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.

Step 4: Serve and Enjoy!

11. Let the mushrooms cool for a few minutes before serving. Enjoy them on their own, with a side salad, or with some warm bread!

More Recipes >>>>>> Easy Portobello Mushroom Burger

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Tips and Tricks for Success

• Choose the Right Mushrooms – Look for Portobello mushrooms that are firm and not too wet. Soft, mushy mushrooms may be overripe.
• Don’t Skip the Oil – Brushing the mushrooms with olive oil helps keep them from drying out while baking.
• Adjust the Seasoning – If you like bold flavors, add extra garlic, red pepper flakes, or even a sprinkle of smoked paprika.
• Use Different Cheeses – Try feta, gouda, or cheddar for a unique twist on the flavor.
• Make It a Meal – Serve these stuffed mushrooms with a side of quinoa, roasted vegetables, or a simple pasta dish for a complete meal.
• Grill Instead of Bake – Want a smoky flavor? Instead of baking, grill the mushrooms over medium heat for about 10 minutes.

Ingredient Substitutions and Variations

One of the best things about this recipe is how flexible it is! Here are some ways to switch things up based on what you have or your dietary needs:

Ingredient Substitutions:

• No Portobello mushrooms? – Try stuffing large cremini mushrooms for bite-sized versions.
• No spinach? – Kale or Swiss chard work just as well. Just chop them finely and cook them a little longer.
• No cream cheese? – Ricotta, goat cheese, or Greek yogurt can be used instead for a different texture and flavor.
• No mozzarella? – Swap it for cheddar, feta, or gouda.
• Gluten-free? – Use crushed nuts or gluten-free breadcrumbs for the topping.

Variations:

• Add protein – Mix in cooked shredded chicken, crumbled tofu, or even bacon bits for a heartier meal.
• Make it spicy – Add extra red pepper flakes or a dash of hot sauce to the filling.
• Go Mediterranean – Add chopped sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
• Try a pesto version – Mix a spoonful of pesto into the cheese filling for extra flavor.

More Recipes >>>>> Stuffed Chicken Breast With Spinach And Cheese

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Serving Suggestions

These Spinach and Cheese Stuffed Portobello Mushrooms are delicious on their own, but if you want to make a complete meal, here are some great pairings:

• With a side salad – A fresh arugula or Caesar salad balances the richness of the cheese.
• With grains – Serve alongside quinoa, brown rice, or couscous for a filling meal.
• With roasted veggies – Roasted bell peppers, zucchini, or asparagus make great sides.
• As a sandwich – Stuff the mushroom into a toasted bun for a delicious vegetarian burger!
• With soup – Pair with a warm bowl of tomato soup or a light vegetable broth.

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Storage and Reheating Instructions

If you have leftovers, don’t worry—these stuffed mushrooms store well!

How to Store:

• Let the mushrooms cool completely before storing.
• Place them in an airtight container and refrigerate for up to 3 days.

How to Reheat:

• Oven (best method) – Bake at 350°F (175°C) for 10 minutes until warmed through.
• Microwave (quick method) – Heat for 30-60 seconds, but be careful—the cheese might get rubbery.
• Air fryer (for extra crispiness) – Heat at 350°F (175°C) for 5-7 minutes.

Can You Freeze Them?

You can, but the texture may change slightly. If you do freeze them:

• Wrap each stuffed mushroom in plastic wrap and place in a freezer-safe bag.
• Freeze for up to 2 months.
• To reheat, bake from frozen at 375°F (190°C) for 20-25 minutes.

More Recipes >>>>>Turkey And Quinoa Stuffed Bell Peppers

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FAQ

1. Can I make these ahead of time?
Yes! You can prepare and stuff the mushrooms up to a day in advance. Store them in the fridge, then bake them when ready.

2. Do I need to remove the gills from the mushrooms?
It’s optional! Removing the gills makes more space for the filling and prevents them from releasing too much liquid while cooking.

3. How do I keep the mushrooms from getting soggy?

• Don’t overfill them with too much liquid-based ingredients.
• Bake them on a wire rack instead of directly on a baking sheet.
• Avoid overcooking them—stick to the recommended baking time.

4. Can I use frozen spinach instead of fresh?
Yes! Just thaw it and squeeze out as much water as possible before adding it to the filling.

5. Can I grill these instead of baking?
Absolutely! Heat the grill to medium and cook for about 10 minutes, covered, until the cheese is bubbly.

Now that you have everything you need, it’s time to cook! Try these Spinach and Cheese Stuffed Portobello Mushrooms, and enjoy a delicious, healthy meal.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!