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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.

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)

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

Find it online: https://recipesbyliza.com/spinach-cheese-stuffed-portobello/