Spinach Cheese Stuffed Portobello

Why You’ll Love This Recipe

• I can make it with simple, easy-to-find ingredients.

• It’s vegetarian and still incredibly hearty.

• Each bite is creamy, cheesy, and full of herby flavor.

• The dish feels fancy but takes very little effort.

• It’s a comfort food that doesn’t feel heavy.

Whenever I serve these—whether to guests or just for myself—I’m always impressed by how satisfying and rich they turn out. They’re like a cheesy spinach lasagna in mushroom form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• portobello mushrooms

• olive oil

• salt

• freshly ground black pepper

• garlic, minced

• fresh spinach, chopped

• ricotta cheese

• mozzarella cheese, shredded

• Parmesan cheese, grated

• Italian seasoning

• fresh basil leaves (optional for garnish)

Directions

1. Preheat the Oven
   I preheat my oven to 190°C and line a baking sheet with parchment for easy cleanup.

2. Prep the Mushrooms
   I wipe each portobello mushroom cap clean with a damp paper towel, remove the stems, and gently scrape out the gills with a spoon. This keeps the filling from getting soggy and gives plenty of room for the cheesy mix.

3. Bake the Caps
   I arrange the mushrooms gill-side up on the sheet, drizzle with olive oil, and season with salt and pepper. I bake them for about 10–12 minutes until just softened and some moisture has released.

4. Sauté the Spinach
   While the mushrooms roast, I heat a bit of olive oil in a skillet and sauté the garlic for a minute. Then I toss in the chopped spinach and cook until just wilted—about 2 to 3 minutes. I let it cool slightly afterward.

5. Make the Filling
   In a mixing bowl, I combine the ricotta, mozzarella, Parmesan, Italian seasoning, and the sautéed spinach mixture. I stir it all together until well blended.

6. Stuff the Mushrooms
   Once the mushrooms are out of the oven, I carefully drain any moisture from their centers. Then I generously spoon the cheesy spinach mixture into each cap, mounding it up slightly.

7. Bake Again
   I return the stuffed mushrooms to the oven and bake for 12–15 minutes until the tops are golden and the cheese is bubbling.

8. Finish and Serve
   I like to sprinkle chopped fresh basil over the hot mushrooms right before serving. The herb gently wilts and brings a nice brightness to the dish.

Servings and timing

This recipe yields 4 servings and takes about 15 minutes to prep and 30 minutes to cook, for a total time of 45 minutes. It’s a perfect dinner for two or a hearty side for a family meal.

Variations

• Cheese Swap: I sometimes use goat cheese or feta instead of ricotta for a tangier bite.

• Greens Twist: Kale or Swiss chard works in place of spinach—just cook them down a bit longer.

• Add-Ins: Chopped sun-dried tomatoes or roasted red peppers add a pop of flavor to the filling.

• Mini Bites: I use cremini mushrooms for appetizer-sized versions of this dish.

Storage/Reheating

I let leftovers cool fully before transferring them to an airtight container. They keep well in the fridge for up to 3 days. When I reheat, I skip the microwave and warm them in a hot oven for about 10 minutes—it keeps them crisp and melty. I avoid microwaving because it makes the mushrooms rubbery.

FAQs

How do I keep stuffed portobello mushrooms from becoming soggy?

I always pre-bake the caps to release moisture and then drain them before filling. It makes a huge difference in texture.

Can I substitute other cheeses in the stuffing?

Yes, I’ve used goat cheese, feta, or even cottage cheese depending on what I have. I just tweak the seasoning to match.

Is it necessary to remove the gills from portobello mushrooms?

Yes—it helps keep the dish from becoming watery and avoids the slightly bitter taste gills can add.

What can I serve with spinach and cheese stuffed portobello mushrooms?

I love pairing them with a green salad, crusty bread, or garlic butter spaghetti for a full Italian-inspired meal.

Can these stuffed mushrooms be made ahead of time?

Absolutely. I prep and stuff them, refrigerate, then just bake before serving. It’s a great make-ahead dinner option.

Conclusion

Spinach Cheese Stuffed Portobello mushrooms are the kind of dish I reach for when I want something cozy, rich, and totally satisfying—without needing meat. The trio of cheeses, sautéed garlic spinach, and those meaty mushroom caps hit all the right notes. Whether I’m feeding a vegetarian crowd or just trying to sneak in more veggies, this recipe delivers every time.

Spinach Cheese Stuffed Portobello

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These Spinach Cheese Stuffed Portobello Mushrooms are a rich, hearty vegetarian main or side dish made with garlic-sautéed spinach, ricotta, mozzarella, and Parmesan—all baked into tender portobello caps. A cozy, meatless recipe that’s perfect for weeknight dinners, holidays, or dinner parties. Creamy, cheesy, and satisfying without being heavy.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course, Side Dish
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 4 large portobello mushrooms
• 2 tbsp olive oil (divided)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• ¾ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh basil, chopped (optional for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushroom caps with a damp towel. Remove stems and gently scrape out gills. Place on baking sheet, gill side up. Drizzle with 1 tbsp olive oil and season with salt and pepper. Bake 10–12 minutes. Drain excess moisture after baking.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add garlic and cook 1 minute. Add spinach and cook until wilted, about 2–3 minutes. Let cool slightly.
4. In a bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, and sautéed spinach. Stir until fully combined.
5. Fill each mushroom cap with spinach cheese mixture, mounding slightly.
6. Return to oven and bake 12–15 minutes until cheese is melted and tops are golden.
7. Sprinkle with chopped fresh basil and serve hot.

Notes

• Swap ricotta with goat cheese or feta for a tangy twist.
• Use kale or Swiss chard instead of spinach.
• Add sun-dried tomatoes or roasted red peppers for extra flavor.
• Avoid microwaving leftovers—reheat in the oven for best texture.

Nutrition

• Serving Size: 1 stuffed mushroom
• Calories: 220
• Sugar: 3g
• Sodium: 430mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 35mg