Spinach Cheese Stuffed Portobello

These spinach cheese stuffed portobello mushrooms are a weeknight favorite whenever I want something that feels both hearty and elegant with minimal fuss. Juicy mushroom caps stuffed with creamy ricotta, bubbling mozzarella, tender spinach and plenty of garlic create a main or appetizer that has never failed to impress even my pickiest family members.

The first time I served these at a fall gathering my friends polished off the tray and asked for the recipe before I finished dinner I have been making them every season since

Ingredients

• Portobello mushrooms: Large ones work best as they hold plenty of filling Look for firm caps without dark spots
• Olive oil: Adds flavor and prevents mushrooms from drying out Use extra virgin for more aroma
• Salt and black pepper: Essential for seasoning Taste the mushroom caps and adjust salt if you like
• Garlic: Fresh cloves bring powerful flavor Avoid pre-minced for best results
• Fresh spinach: Chopped before sautéing for even texture Make sure it is bright and not wilted
• Ricotta cheese: Creamy base that keeps stuffing light and smooth Choose whole milk for richness
• Mozzarella cheese: Shreds melt into stretchy gooey perfection Low moisture works better
• Parmesan cheese: Adds saltiness and depth Grate fresh if possible
• Italian seasoning: Blends in basil oregano and other herbs Use a mix or just oregano if that is what you have
• Fresh basil leaves: Finishing touch for color and freshness Totally optional but always beautiful

Instructions

Prepare the Mushrooms:

Wipe each portobello gently with a barely damp towel to remove grit Carefully pull out the stems and use a spoon to scrape the dark gills Remove excess moisture so the mushrooms bake evenly and do not get soggy

Season and Bake the Mushroom Caps:

Place mushrooms gill side up on a parchment lined tray Drizzle the tops with olive oil and sprinkle with salt and black pepper Bake at 190C for about ten to twelve minutes The mushrooms should soften but not collapse

Wilt the Spinach and Sauté Garlic:

Heat a tablespoon of olive oil in a large skillet over medium heat Add minced garlic and stir for one minute until you smell its scent Before it can brown add chopped spinach Sauté for two to three minutes until everything is wilted and glossy Transfer to a plate to cool slightly

Make the Cheese and Spinach Filling:

In a mixing bowl combine ricotta mozzarella parmesan and Italian seasoning Stir until the mixture looks uniform Gently fold in the cooked spinach garlic mixture making sure everything is evenly distributed If you like a hint of extra heat you can add a pinch of chili flakes

Fill and Bake the Mushrooms:

Once the mushroom caps are cool enough to handle carefully blot away any liquid inside Use a spoon to fill each cap with a generous mound of the cheese and spinach mix Smooth the tops slightly so the filling heats evenly

Finish Baking:

Return the stuffed mushrooms to the oven and bake for twelve to fifteen minutes Peek at them around twelve minutes The cheese should be fully melted browned in spots and bubbling at the edges

Garnish and Serve:

Once baked pull the tray from the oven Let mushrooms cool for a minute then gently transfer with a spatula to serving plates Scatter fresh basil leaves over the tops for color and fragrance Serve warm for the meltiest bite

Mozzarella is always the star for me Nothing beats the way it melts over the filling making strings as you pull apart a cap The first time I made this I caught my daughter sneaking the cheesy bits straight off the tray

Storage Tips

Store cooked stuffed mushrooms in an airtight container in the fridge for up to three days Reheat in the oven at 170C until warmed through which keeps the texture best If you have leftovers they also taste great chopped into scrambled eggs

Ingredient Substitutions

If you do not have ricotta swap in cottage cheese or goat cheese for a tangier flavor Swap mozzarella for a different melting cheese like provolone or a sharp cheddar If you use frozen spinach be sure to squeeze out all water so the filling is not runny

Serving Suggestions

Serve two stuffed mushrooms with a green salad for a lovely vegetarian dinner These also work well cut into wedges for appetizers Pair with tomato soup or a grain like quinoa for a hearty meal

Cultural and Historical Notes

Stuffing mushrooms has European roots but this combination draws on Italian flavors like ricotta mozzarella and fresh basil For holiday gatherings stuffed mushrooms are a classic party plate in my family

Seasonal Adaptations

Change the filling in autumn by adding roasted butternut squash dices Add sundried tomatoes in summer for a bright sweet note Swap spinach for chopped fresh arugula or kale in winter

Success Stories

Friends have requested these over and over for potlucks and game nights I once brought a pan for a neighbor after surgery and they raved about the creamy filling and meaty mushrooms This has also become a reliable vegetarian option at BBQs and parties

Freezer Meal Conversion

Prepare the mushrooms through the stuffing step then freeze uncooked on a parchment lined tray Once solid transfer to a freezer bag Bake from frozen at 180C for twenty five to thirty minutes

These portobello mushrooms always bring big flavor with easy steps Yet they can be dressed up for a holiday or enjoyed simply on a cozy night in

Recipe Q&A

→ How do I prepare portobello mushrooms for stuffing?

Gently clean mushrooms with a damp towel, remove stems, and scrape out the gills with a spoon to create space for filling.

→ Can I use frozen spinach instead of fresh?

Yes, thoroughly thaw and squeeze out moisture from frozen spinach before sautéing to avoid excess water in the filling.

→ What cheese alternatives work well?

Cottage cheese or feta can replace ricotta, and cheddar can substitute mozzarella for a sharper taste.

→ How do I prevent watery mushrooms?

Bake mushrooms first, then drain excess liquid before stuffing. Squeezing moisture from spinach also helps.

→ Is this dish suitable for meal prep?

Yes, prep ahead and store stuffed mushrooms in the fridge. Bake when ready to serve for best texture.