Spinach and Cheese Stuffed Portobello Mushroom

I’ve transformed meaty portobello mushrooms into a savory, satisfying dish by filling them with a creamy blend of spinach and cheese. It’s elegant enough for dinner parties yet simple enough for a weeknight meal.

Why You’ll Love This Recipe

I love this recipe because it’s loaded with flavor and texture—tender mushroom caps cradling a rich, cheesy spinach filling. It feels indulgent, yet it’s healthy and gluten-free by default. It’s also versatile: fantastic as a main dish or a hearty side.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large portobello mushrooms, stems and gills removed

• fresh spinach (or frozen spinach, thawed and drained)

• cream cheese, softened

• shredded cheese (such as mozzarella, Parmesan, or Gruyère)

• garlic, minced

• olive oil

• salt and pepper

• optional: breadcrumbs, red pepper flakes, fresh herbs (like thyme or parsley)

directions

1. Preheat & prep mushrooms – I preheat the oven to 375 °F (190 °C). I brush the cleaned mushroom caps with olive oil and season them with salt and pepper before placing them gill-side up on a baking sheet.

2. Cook spinach – I heat a bit of olive oil in a skillet, sauté garlic until fragrant, then add spinach until wilted (or warmed through). If the spinach is very wet, I squeeze out excess moisture.

3. Make filling – I transfer the spinach to a bowl, then stir in cream cheese, most of the shredded cheese (saving some for the top), salt, pepper, and any optional herbs.

4. Stuff mushrooms – I spoon the spinach-cheese mixture into each mushroom cap, packing it gently and mounding a bit. I sprinkle the tops with the remaining shredded cheese and breadcrumbs for a golden crust—especially if I want extra texture.

5. Bake – I bake for about 20 minutes, or until the mushrooms release their juices, the filling is bubbly, and the cheese is melted and slightly browned.

6. Finish & serve – I remove from the oven, let them cool for a few minutes, and garnish with fresh herbs and a drizzle of olive oil before serving.

Servings and timing

• Servings: 4 stuffed mushroom caps (serves 2–4 as a side, 1–2 as a main)

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: ~30 minutes

Variations

• Add protein: I stir in cooked crumbled sausage, bacon bits, or chopped artichoke hearts for extra heartiness.

• Swap cheeses: I use goat cheese instead of cream cheese for tang, or feta for Mediterranean flavor.

• Spicy twist: I add crushed red pepper flakes or a pinch of smoked paprika to the filling.

• Gluten-free crunch: I omit breadcrumbs and top with chopped nuts or gluten-free panko.

storage/reheating

I store any leftover stuffed mushrooms in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a 350 °F oven for 8–10 minutes until heated through and the cheese is melty again. Microwaving works too, but the oven crisps the top best.

FAQs

Can I use frozen spinach?

Yes—I thaw it, squeeze out as much water as possible, and then sauté with garlic before adding to the cheese mixture.

Do I need to remove the mushroom gills?

It’s best if I do—it creates more room for filling and helps avoid excess moisture in the dish.

Can I bake these ahead of time?

Absolutely—I assemble them, cover, and refrigerate. Before serving, I bake them in a warm oven for about 10 minutes until heated through.

What can I serve alongside?

I love pairing them with a crisp green salad, quinoa, roasted vegetables, or crusty bread to soak up any juices.

Are they vegetarian?

Yes—they’re naturally vegetarian. They become gluten-free if I skip breadcrumbs or use a gluten-free substitute.

Conclusion

I hope these Spinach and Cheese Stuffed Portobello Mushrooms bring a flavorful, satisfying twist to my meals. They’re easy to prepare but feel gourmet, whether I serve them as a meatless main or a standout side. Enjoy every cheesy, savory bite!