If you’re looking for a mouthwatering, healthy vegetarian recipe that’s packed with flavor and texture, Spinach and Cheese Stuffed Portobello Mushrooms are the perfect choice. This dish is not only delicious but also a fantastic low-carb option that’s rich in nutrients. Large portobello mushrooms are the star of the show, offering a meaty texture that pairs beautifully with a creamy spinach and cheese filling. Whether you’re serving this as a main dish or as a delightful side, it’s sure to impress vegetarians and non-vegetarians alike. Easy to prepare and full of savory goodness, this stuffed mushroom recipe is a wonderful addition to your recipe repertoire.
Ingredients:
• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish
Directions:
1. Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the mushrooms from sticking.
2. Prepare the mushrooms: Clean the portobello mushrooms by wiping them gently with a damp cloth to remove any dirt. Remove the stems and place the mushrooms gill-side up on the baking sheet.
3. Sauté the garlic and spinach: In a medium-sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until the garlic becomes fragrant and lightly golden.
4. Cook the spinach: Add the chopped fresh spinach to the skillet and sauté it with the garlic until it wilts, about 2-3 minutes. Once wilted, remove the skillet from the heat and set it aside to cool slightly.
5. Mix the cheese filling: In a mixing bowl, combine the sautéed spinach with ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, salt, and pepper. Mix the ingredients thoroughly until you have a creamy, well-blended mixture.
6. Stuff the mushrooms: Spoon the spinach and cheese mixture into each portobello mushroom, dividing it evenly. The cheese mixture should fill the cavity of each mushroom generously.
7. Bake the mushrooms: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender, and the cheese filling is melted and bubbly with a golden top.
8. Garnish and serve: Once done, remove the mushrooms from the oven and allow them to cool for a few minutes before serving. Garnish with freshly chopped parsley for added freshness and color.
9. Serve and enjoy: Serve the Spinach and Cheese Stuffed Portobello Mushrooms as a hearty vegetarian main dish or as a savory side dish alongside your favorite protein or salad.
Prep Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: 30-35 minutes
Calories per Serving: 180 kcal (per stuffed mushroom)Servings: 4 servings
Tips for Success:
• Choosing mushrooms: Select large portobello mushrooms with firm caps for easy stuffing. Ensure that the mushrooms are fresh and not too moist, as excess moisture can make them soggy when baked.
• Drain excess moisture: If your mushrooms release a lot of liquid during baking, simply drain the liquid halfway through cooking to keep the filling intact and prevent sogginess.
• Add breadcrumbs: For a crunchy topping, sprinkle some breadcrumbs mixed with a little olive oil on top of the cheese filling before baking. It will create a crispy crust that contrasts with the soft, cheesy interior.
• Experiment with cheeses: While ricotta, mozzarella, and Parmesan are a classic combination, you can experiment with other cheeses such as goat cheese or feta for a tangier flavor profile.
Benefits:
• Nutrient-dense mushrooms: Portobello mushrooms are an excellent source of antioxidants, B vitamins, and minerals like potassium, making them a nutritious base for this dish.
• Rich in protein and calcium: The ricotta and mozzarella cheese not only add creaminess but also boost the protein and calcium content, which is essential for muscle and bone health.
• Low-carb and keto-friendly: This dish is naturally low in carbohydrates, making it a great option for those following a low-carb or keto diet without sacrificing flavor.
• Great for vegetarians: This stuffed mushroom recipe offers a satisfying and wholesome vegetarian meal option that is filling and nutrient-rich.
FAQs:
Can I prepare the stuffed mushrooms ahead of time?Yes! You can prepare the mushrooms up to the stuffing stage, cover them, and store them in the refrigerator for up to 24 hours. When ready to bake, simply pop them in the oven as directed.
Can I freeze stuffed mushrooms?While it’s best to enjoy these fresh, you can freeze stuffed mushrooms after baking. Allow them to cool completely, then store them in an airtight container for up to 3 months. Reheat in the oven until warmed through.
What can I serve with Spinach and Cheese Stuffed Portobello Mushrooms?These mushrooms make a great main dish when paired with a simple green salad or roasted vegetables. As a side, they go well with grilled chicken, fish, or a light pasta dish.
Can I use frozen spinach instead of fresh?Yes, you can substitute frozen spinach if fresh isn’t available. Make sure to thaw and drain the spinach thoroughly to remove excess moisture before mixing it with the cheese.
Conclusion:
Spinach and Cheese Stuffed Portobello Mushrooms are a versatile, nutritious, and incredibly delicious option for any meal. Whether you’re following a vegetarian diet, looking for a low-carb meal, or just in need of a quick yet flavorful dish, these stuffed mushrooms deliver on all fronts. With their savory filling, melted cheese, and tender mushroom base, this recipe is sure to become a favorite in your household. Simple to prepare, packed with wholesome ingredients, and perfect for any occasion—these mushrooms truly have it all!
