Spinach and Cheese Stuffed Portobello Mushroom
Meaty portobello mushrooms filled with a rich, cheesy spinach mixture, baked to savory perfection—elegant, satisfying, and naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 stuffed mushrooms (serves 2–4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large portobello mushrooms, stems and gills removed
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheese (mozzarella, Parmesan, or Gruyère), divided
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- Optional: 2 tbsp breadcrumbs, red pepper flakes, chopped fresh herbs (thyme or parsley)
Instructions
- Preheat oven to 375°F (190°C). Brush mushroom caps with 1 tbsp olive oil, season with salt and pepper, and place gill-side up on a baking sheet.
- In a skillet, heat remaining olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. If using frozen spinach, thaw and squeeze out water before warming.
- Transfer spinach to a bowl. Stir in cream cheese, 1/4 cup shredded cheese, salt, pepper, and optional herbs or red pepper flakes.
- Spoon filling into mushroom caps and sprinkle with remaining shredded cheese. Add breadcrumbs if using.
- Bake for 20 minutes or until mushrooms release juices and cheese is melted and golden.
- Cool for a few minutes, garnish with herbs and a drizzle of olive oil, and serve warm.
Notes
- Add cooked sausage or bacon for protein.
- Use goat cheese or feta for different flavor profiles.
- Add spice with crushed red pepper or smoked paprika.
- Top with nuts or gluten-free panko for GF version.
- Serve with salad, quinoa, or crusty bread.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 190
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
