Spinach & Cheese Stuffed Portobello Mushrooms
Delicious and satisfying spinach & cheese stuffed portobello mushrooms, perfect as a starter or a main dish.
Ingredients
For the stuffing
- 2 cups fresh spinach Use fresh spinach for better texture and flavor.
- 4 oz cream cheese Can substitute with Greek yogurt or ricotta for a lighter option.
- 1 cup mozzarella cheese, shredded Shredded for easy mixing and melting.
- 1/2 cup Parmesan cheese, grated
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil For sautéing the spinach.
- 2 cloves garlic (optional) Add for extra flavor if desired.
- to taste Salt and pepper Adjust according to preference.
For the mushrooms
- 4 large portobello mushrooms Cleaned and stems removed for stuffing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and remove the stems gently.
Cooking
- In a skillet, heat the olive oil over medium heat. If using, add minced garlic and sauté until fragrant (about 30 seconds).
- Add the spinach and cook until it wilts, about 2-3 minutes.
- In a bowl, combine the cooked spinach with cream cheese, shredded mozzarella, grated Parmesan, and crumbled feta. Season the mixture with salt and pepper to taste.
- Fill each portobello cap generously with the cheese and spinach mixture, pressing gently to pack it in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serving
- Serve the mushrooms hot as a starter, side dish, or main dish.
Notes
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.