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.