Simple Spinach and Cheese Stuffed Portobello Mushrooms
A delightful dish that combines the earthiness of portobello mushrooms with creamy cheese and vibrant spinach, perfect for a quick weeknight meal or as a family-friendly dish.
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 4 large Portobello Mushrooms These act as the main vessel for the stuffing.
- 2 cups Fresh Spinach Adds color and nutrients.
- 1 cup Cream Cheese Provides a rich, creamy texture.
- 0.5 cup Parmesan Cheese Grated for mixing into the filling.
- 2 cloves Garlic Minced for flavor.
- 2 tablespoons Olive Oil Used for sautéing.
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Pepper To taste.
- 0.5 cup Breadcrumbs For extra texture in the filling.
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth, remove the stems and gills.
- In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 30 seconds.
- Add fresh spinach to the skillet and stir until wilted, about 2-3 minutes.
- In a mixing bowl, combine wilted spinach and garlic with cream cheese and parmesan cheese.
- Season the mixture with salt and pepper.
- Add breadcrumbs to the mixture if desired and stir well.
- Stuff each portobello cap with the spinach and cheese mixture.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Drizzle olive oil over the top of each stuffed mushroom.
- Bake for 25-30 minutes until mushrooms are tender and filling is golden.
- Let cool slightly before serving.
Notes
Consider adding sun-dried tomatoes, feta cheese, or different herbs for variations.