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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello caps with a damp cloth. Remove stems and gills using a spoon.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted (about 2 minutes).
- In a bowl, mix together cream cheese, Parmesan, sautéed spinach, salt, pepper, and optional pine nuts.
- Generously stuff each portobello cap with the filling.
- 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