Irresistible Spinach Cheese Stuffed Portobello Recipe

Spinach Cheese Stuffed Portobello mushrooms are like the culinary equivalent of a cozy hug. Picture this: savory, juicy portobello caps cradling a creamy, cheesy spinach filling that practically sings with flavor. pair it with grilled chicken The aroma wafts through your kitchen, teasing your taste buds and beckoning you to dive in. Whether you’re hosting a dinner party or just looking for a comforting meal, these stuffed wonders are sure to impress.

The first bite reveals a delightful contrast of textures—soft mushroom caps giving way to a rich, velvety filling that dances on your palate. It’s perfect for any occasion, be it a casual weeknight dinner or an elegant gathering. Trust me; once you try this dish, you’ll be daydreaming about it for days!

I remember the first time I made these Spinach Cheese Stuffed Portobellos; my friends couldn’t stop raving about them, even asking for seconds! For more inspiration, check out this Amish Country Casserole recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Portobello Mushrooms: Choose firm mushrooms with no blemishes; these will hold up beautifully when stuffed.
• Fresh Spinach: Use baby spinach for tenderness; it wilts down nicely and enhances the flavor.
• Cream Cheese: Opt for full-fat cream cheese for the creamiest texture; nothing beats that rich mouthfeel.
• Grated Parmesan Cheese: This adds a nutty flavor and makes everything extra cheesy; feel free to use aged Parmesan for depth.
• Garlic Cloves: Fresh garlic gives a fragrant kick that complements the other ingredients perfectly. perfect garlic bread bites.
• Olive Oil: A drizzle of olive oil enhances flavor and helps caramelize the mushrooms during baking.
• Salt and Pepper: Essential seasonings that elevate all flavors; don’t skimp on these!
• Pine Nuts (optional): These add a delightful crunch and nutty flavor; toast them lightly before adding for maximum taste.

The full ingredients list, including measurements, is provided in the recipe card directly below. refreshing corn salad recipe.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures our stuffed mushrooms bake evenly and develop that lovely golden hue.

Prepare the Mushrooms: Gently clean the portobello caps with a damp cloth. Remove the stems and gills using a spoon; this creates ample space for stuffing.

Sauté the Spinach: In a skillet over medium heat, drizzle olive oil and toss in minced garlic until fragrant. Add fresh spinach, stirring until wilted—about 2 minutes should do it.

Mix the Filling: In a bowl, combine cream cheese, grated Parmesan, sautéed spinach, salt, pepper, and optional pine nuts. Mix until smooth; this is where the magic happens!

Stuff Those Caps!: Generously fill each portobello cap with your creamy mixture. Don’t be shy! Pack it in there like you’re trying to win a stuffed mushroom contest.

Bake to Perfection: Place your stuffed mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes until golden brown and bubbly on top.

Enjoy your flavorful adventure with Spinach Cheese Stuffed Portobello mushrooms! They are not only delicious but also healthy—making you feel good about indulging in this delightful dish! delicious spinach and potato dish.

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Clean the portobello mushrooms, then sauté the spinach and garlic before mixing with cheese. Stuff the mixture into the mushrooms and bake until golden.

Add Your Touch

Feel free to swap out the spinach for kale or add sun-dried tomatoes for a flavor boost. You can also experiment with different cheeses like feta or goat cheese for unique twists.

Storing & Reheating

Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.

Cooking these Spinach Cheese Stuffed Portobello mushrooms always brings back fond memories of family dinners where everyone raved about how delicious they were. It’s amazing how food can unite us! For more inspiration, check out this Mushroom Swiss Cheese Meatloaf recipe.

FAQ

What type of cheese works best in Spinach Cheese Stuffed Portobello?

A mix of mozzarella and cream cheese creates a rich, creamy filling that melts wonderfully.

Can I make Spinach Cheese Stuffed Portobello ahead of time?

Absolutely! Prepare them a day in advance and refrigerate until ready to bake.

Are there vegetarian options for stuffing?

Yes! You can add chickpeas or quinoa as protein-rich vegetarian alternatives in the stuffing.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spinach Cheese Stuffed Portobello Mushrooms

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• Author: platesdaily
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Spinach Cheese Stuffed Portobello mushrooms are a delightful fusion of flavors and textures that make a perfect appetizer or main course. Juicy portobello caps are generously filled with a creamy mixture of fresh spinach, rich cream cheese, and savory Parmesan. This easy-to-make dish not only impresses your guests but also delivers on comfort and nutrition. Perfect for weeknight dinners or special occasions, these stuffed mushrooms are sure to become a family favorite.

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Ingredients

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• 4 large portobello mushrooms
• 2 cups fresh baby spinach
• 8 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup pine nuts (optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello caps with a damp cloth. Remove stems and gills using a spoon.
3. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted (about 2 minutes).
4. In a bowl, mix together cream cheese, Parmesan, sautéed spinach, salt, pepper, and optional pine nuts.
5. Generously stuff each portobello cap with the filling.
6. Place stuffed mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer/Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed mushroom (150g)
• Calories: 250
• Sugar: 2g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 40mg