Description
How to make tender portobello mushrooms stuffed with creamy spinach and melted cheese that create the perfect comfort meal in under 30 minutes.
Ingredients
Scale
Mushroom Base
- 4 large portobello mushroom caps, stems removed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spinach Filling
- 5 ounces fresh baby spinach
- 3 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 2 tablespoons butter
- 1/4 cup heavy cream
Cheese Mixture
- 4 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Prep Mushrooms: Remove stems and scrape out dark gills with a spoon. Brush caps with olive oil and season with garlic powder, salt, and pepper. The caps should look clean and ready.
- Sauté Vegetables: Heat butter in a large skillet over medium heat. Add onion and garlic, cooking until fragrant and softened, about 3 minutes. Don’t let the garlic brown or it becomes bitter.
- Wilt Spinach: Add spinach to the skillet in batches, stirring until completely wilted and most liquid has evaporated, about 4-5 minutes. The spinach should be tender and fairly dry.
- Make Filling: Stir in cream, then remove from heat. Mix in cream cheese, ricotta, half the mozzarella, parmesan, basil, and red pepper flakes until smooth and creamy.
- Stuff Mushrooms: Divide filling evenly among mushroom caps, mounding it slightly in the center. Top with remaining mozzarella cheese for that perfect golden, bubbly finish.
- Bake Perfect: Bake at 400°F for 15-18 minutes until cheese is golden and mushrooms are tender. Let rest 3 minutes before serving so the filling sets properly.
Notes
- Remove mushroom gills completely or filling will turn gray and unappetizing.
- Drain spinach thoroughly after wilting to prevent watery filling.
- Let cream cheese soften at room temperature for smooth mixing.
- Pre-bake mushroom caps 5 minutes to prevent soggy bottoms.
- Store leftovers covered in refrigerator up to 3 days.
- Reheat in 350°F oven for 8-10 minutes until cheese melts.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 22g
- Carbohydrates: 8g
- Protein: 16g