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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
Cook Time 25 minutes
Total Time 40 minutes
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.