Description

Indulge in the delightful flavors of Spinach and Cheese Stuffed Portobello Mushrooms, a versatile dish that is perfect for any occasion. These savory mushroom caps are filled with a creamy mixture of fresh spinach and rich cheeses, creating a satisfying meal that everyone will enjoy. Whether served as an elegant appetizer or a comforting main course, this recipe is easy to prepare and can be customized to suit your taste. Packed with nutrients and low in carbs, it’s a guilt-free indulgence that promises to impress.

Ingredients

Scale

2 large Portobello mushrooms
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
2 cups fresh spinach
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes

Instructions

Preheat the oven to 375°F (190°C).
Clean the Portobello mushrooms, remove stems and gills. Place caps on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
Bake for 10-12 minutes until softened.
In a skillet, melt butter over medium heat; sauté spinach until wilted (about 3-4 minutes).
Combine cooked spinach with ricotta, mozzarella, Parmesan, and red pepper flakes in a bowl.
Fill each mushroom cap with the cheese mixture and bake for an additional 10-12 minutes until bubbly.
Let cool briefly before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 stuffed mushroom (150g)
Calories: 249
Sugar: 2g
Sodium: 367mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 17g
Cholesterol: 40mg

Keywords: Feel free to experiment with different cheeses like feta or goat cheese for varied flavors. For added crunch, top with breadcrumbs before the final bake. These stuffed mushrooms can be assembled ahead of time and stored in the refrigerator until ready to bake.