Spinach Cheese Stuffed Portobello: A Flavor-Packed Vegetarian Delight

There’s something undeniably comforting about a dish that’s both hearty and healthy — and Spinach Cheese Stuffed Portobello mushrooms fit the bill perfectly. Whether you’re a long-time vegetarian or just trying to include more veggie-forward meals in your week, this recipe is an absolute must-try. It’s packed with creamy cheese, flavorful garlic, fresh spinach, and roasted mushroom umami that’ll make you forget meat entirely.

These stuffed portobello mushrooms are simple to prepare yet look restaurant-worthy, making them ideal for weeknight dinners, meal prep, or even an elegant dinner party. Let’s dive into how to make this mouthwatering recipe — plus all the best tips, variations, and serving ideas to make it your new favorite vegetarian meal.

Why You’ll Love This Spinach Cheese Stuffed Portobello Recipe

• Wholesome & filling: Each mushroom is loaded with spinach, cheese, and herbs — packed with protein and nutrients.
• Low-carb & gluten-free friendly: Skip breadcrumbs if you want a keto-friendly version.
• Easy to customize: Mix in different cheeses or add proteins like grilled chicken for a twist.
• Perfect for meal prep: These reheat beautifully for lunches or quick dinners.
• Restaurant-style presentation: Beautifully golden tops that impress without the fuss.

Ingredients

For the Portobellos

• 4 large portobello mushroom caps
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced

For the Spinach Cheese Filling

• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil or butter
• 1/4 cup onion, finely diced
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For Topping

• 1/4 cup breadcrumbs (optional)
• 1 tablespoon olive oil or melted butter
• Extra mozzarella or Parmesan for topping

Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the mushrooms:
   Gently clean the portobello caps with a damp paper towel. Remove stems and scrape out the gills with a spoon if desired (this helps reduce moisture).
3. Season and pre-bake:
   Place the mushrooms on the baking sheet, gill side up. Brush each cap with olive oil and sprinkle with salt and pepper. Roast for about 8–10 minutes, just until they begin to soften.
4. Sauté the spinach mixture:
   In a skillet over medium heat, add olive oil and onion. Cook until soft, about 2–3 minutes. Add garlic and sauté for another 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat and cool slightly.
5. Make the creamy filling:
   In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, red pepper flakes, salt, and pepper. Stir in the cooked spinach mixture until well blended.
6. Stuff the mushrooms:
   Spoon the filling evenly into each pre-baked mushroom cap, pressing lightly to compact.
7. Add the topping:
   Mix breadcrumbs with olive oil or butter and sprinkle over each mushroom. Add extra mozzarella or Parmesan if desired for a cheesy crust.
8. Bake to perfection:
   Return to the oven and bake for 12–15 minutes, or until the tops are golden and bubbly.
9. Serve and enjoy:
   Remove from the oven and let cool slightly before serving. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil.

Spinach Cheese Stuffed Portobello

Savory portobello mushrooms stuffed with creamy spinach and cheese for a hearty, low-carb vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Vegetarian

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

Portobello Mushrooms

• 4 large portobello mushroom caps
• 2 tbsp olive oil
• 2 cloves garlic minced
• salt and pepper to taste

Spinach Filling

• 2 cups fresh spinach chopped
• 1 tbsp olive oil or butter
• 0.25 cup onion finely diced
• 0.5 cup cream cheese softened
• 0.5 cup mozzarella cheese shredded
• 0.25 cup Parmesan cheese grated
• 0.25 tsp red pepper flakes optional

Topping

• 0.25 cup breadcrumbs optional
• 1 tbsp olive oil or butter melted

Equipment

• Baking sheet
• Mixing bowls
• Skillet
• Spatula

Method

 

1. Preheat oven to 375°F (190°C) and prepare a baking sheet.
2. Clean and de-stem portobello mushrooms; remove gills if desired.
3. Brush mushrooms with olive oil, season with salt and pepper, and bake for 8–10 minutes.
4. Sauté onions and garlic, then add spinach to wilt.
5. Mix spinach mixture with cream cheese, mozzarella, Parmesan, and spices.
6. Stuff each mushroom with the filling and top with breadcrumbs and cheese.
7. Bake 12–15 minutes until golden and bubbly. Serve warm.

Notes

Great served with a side salad or roasted vegetables.

Tips for the Best Stuffed Portobello Mushrooms

• Don’t skip pre-baking: Mushrooms release moisture as they cook. Pre-baking helps keep your filling from getting watery.
• Drain excess liquid: After pre-baking, use a paper towel to dab away any excess liquid before adding the filling.
• Room temperature cheese: Let your cream cheese soften before mixing to ensure a smooth, creamy filling.
• Use large, firm mushrooms: Choose portobellos that are thick and bowl-shaped for easier stuffing.
• Air fryer option: Cook in the air fryer at 375°F for 10–12 minutes for a crispier top.

Delicious Variations

1. Greek-Inspired: Add chopped sun-dried tomatoes, kalamata olives, and feta cheese.
2. Protein Boost: Mix in shredded chicken, turkey, or crumbled tofu.
3. Spicy Twist: Add jalapeños or a pinch of cayenne pepper for a kick.
4. Vegan Option: Use vegan cream cheese and nutritional yeast instead of Parmesan.
5. Breakfast Style: Top with a poached egg for a morning version of this savory favorite.

Serving Suggestions

• Serve with a side salad of arugula and balsamic vinaigrette.
• Pair with roasted potatoes or quinoa for a complete meal.
• Drizzle with balsamic glaze for an elegant finish.
• These also make excellent appetizers when made with smaller baby portobellos.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individually in foil and freeze for up to 2 months.
• Reheat: Warm in a preheated oven at 350°F for 10 minutes, or in an air fryer for 5–6 minutes.

Fun Facts & Nutrition

Did you know that portobello mushrooms are actually mature cremini mushrooms? Their rich, meaty flavor makes them an excellent substitute for beef in vegetarian dishes. They’re also packed with vitamin D, potassium, and antioxidants, making this recipe both delicious and nourishing.

A single serving of Spinach Cheese Stuffed Portobello offers around 230 calories, with 12 grams of protein and just 8 grams of carbohydrates — a perfect low-carb comfort meal that doesn’t skimp on flavor.

Final Thoughts

The Spinach Cheese Stuffed Portobello is proof that vegetarian cooking can be rich, satisfying, and absolutely indulgent. Whether you’re serving it for dinner or meal prepping for the week, this dish delivers flavor, texture, and nutrition in every bite.

It’s creamy, cheesy, and loaded with garlicky spinach — all nestled inside a tender, juicy mushroom cap. From the first bite to the last, you’ll fall in love with how easy it is to create such a gourmet meal at home.

So next time you crave something hearty yet healthy, skip the takeout and give these stuffed portobellos a try. Your taste buds (and your body) will thank you.