Stuffed Portobello Mushrooms

Meaty Portobello Mushrooms are stuffed with a cheesy spinach filling and then baked until tender. These can be served as appetizers or a side dish paired with protein.

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Calling all veggie lovers here. Stuffed Portobello mushroom is a delicious meatless dinner that can also steal the show as a hearty side. The meaty texture of the mushrooms pairs perfectly with a decadent, creamy spinach and cheese filling. Stuffing mushrooms is an interesting way to have them, with endless possibilities of filling ideas. It is not only portobello, you can make an amazing appetizer by stuffing regular Button mushrooms.

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I mostly use mushrooms in pasta or make a quick butter garlic mushroom. But portobello mushrooms because of their meaty texture taste better when grilled with a simple seasoning. Baking or roasting enhances the earthy flavor. My daughter isn’t a big fan of grilled portobello but adores these stuffed mushrooms ( all thanks to the cheesy filling).

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Ingredients

  • Mushrooms– Look for large portobello mushrooms, as they shrink considerably. They need to be firm to touch without any black marks on them.
  • Spinach– fresh spinach chopped. baby spinach will also work. Frozen spinach is great if would like to save some time in cleaning and chopping.
  • Cream Cheese – At room temperature spreadable consistency, so that it is easy to mix the stuffing.
  • Mozzarella – Shredded mozzarella
  • Onion, Garlic – finely chopped, so that you won’t be able to bite into chunks of onion
  • Seasoning – Paprika, Italian seasoning, salt and pepper. You could also use the fresh herbs of your choice.

I have mentioned more on different variations in stuffing below in FAQ section.

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Steps to Stuff Portobello

Detailed recipe along with measurements in the recipe card.

1.Prep Portobello

Clean dirt on the mushrooms with a kitchen brush or a damp kitchen towel. Snip off the stem and then use a small spoon to scoop out the gills.

Brush with olive oil on both the sides and season with salt and pepper only on the outside

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2. Bake seasoned mushrooms

The mushrooms need to be pre-baked before filling them with stuffing. This is to avoid overbaking the stuffing. Keep the portobello cap side down and bake for 10 minutes.

While the mushrooms are in the oven, start prepping for the stuffing. Chop the stems and keep aside.

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3. Prepare cream cheese spinach stuffing

Saute onion and garlic in oil. Then add chopped mushroom stems and cook until it is caramelized. Then add chopped spinach and cook until all the water has evaporated and the mixture is dry.

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4.

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Frequently Asked Questions

Is it mandatory to bake portobello before stuffing?

yes

Can these be air-fried instead of baked?

What other stuffing variation for this recipe?

Tips

Storage instruction

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Flavours of Kitchen Logo

Creamy spinach stuffed portobello mushrooms

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Meaty portobello mushroom is stuffed with a creamy cheesy spinach filling and baked to perfection.
Servings 4 servings

Ingredients
  

  • 4 large Portobello mushrooms
  • 4 cups Spinach Chopped
  • 2 tablespoons Olive oil /
  • ½ onion chopped
  • 1 tablespoons garlic minced
  • ½ cup Cream cheese
  • ¾ cup  Mozzarella cheese 
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Paprika
  • ¼ teaspoon Black pepper
  • to taste Salt and

Instructions

Prepping Portobello Mushroom

  • Preheat the oven to 450 degrees Fahrenheit. 
  • Clean Portobello mushrooms by brushing off any dirt with a brush or a damp kitchen towel.
  • Carefully snip off the stem and save it to be used in the stuffing. Scarp off the black gill with the help of a spoon and discard
  • Place the mushrooms on a baking sheet and brush both sides with olive oil. Lightly season with salt and pepper.
  • Flip seasoned portobello mushrooms gill side down. Bake in for 10 minutes.

Making creamy spinach stuffing

  • While the mushrooms are in the oven, prepare the filling.
  • Finely chop reserved mushroom stems.
  • Heat oil in a skillet. Cook chopped garlic and onion until softened and aromatic. Add mushroom stems to the pan and cook for 2-3 minutes.
  • Add chopped spinach and cook until spinach is cooked and all the water from cooking spinach has dried up. It will take about 5 minutes on medium heat. Let the cooked mixture cool down a bit.
  • In a bowl, add softened cream cheese, 1/2 cup shredded mozzarella, Italian seasoning, paprika, salt, pepper and cooked onion spinach stuffing. Mix everything well.

Stuff and Bake

  • Flip the baked mushroom cavity side up. fill with the spinach mixture. Top each with the remaining mozzarella cheese.
  • Bake for 10-12 minutes until the stuffing looks bubbly and the cheese topping has melted fully.
  • Serve hot with a sprinkle of fresh parsley on top.

Notes

Note:
1.Take care of the salt content. Because the soup mixture will also have salt in it.
 

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 9g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 562mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3460IU | Vitamin C: 10mg | Calcium: 174mg | Iron: 1mg
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