Spinach Cheese Stuffed Mushrooms Delight

This spinach and cheese stuffed portobello mushroom recipe transforms ordinary mushrooms into an elegant vegetarian main dish that will impress even dedicated meat-eaters. The combination of creamy cheeses and nutritious spinach stuffed into meaty portobello caps creates a satisfying meal that feels indulgent while being surprisingly wholesome.

I first created this recipe when hosting a dinner party with guests who had various dietary restrictions. These stuffed portobellos were the unexpected star of the evening, with everyone requesting the recipe regardless of their eating preferences.

Ingredients

• Portobello mushrooms: Select firm caps with intact edges for best presentation and to hold the filling properly
• Olive oil: Use a good quality extra virgin olive oil for the best flavor
• Salt and pepper: Fresh ground pepper makes a noticeable difference
• Garlic: Fresh cloves provide the best aromatic base for this dish
• Fresh spinach: Baby spinach works best but regular spinach chopped well is fine too
• Ricotta cheese: Full-fat provides the creamiest texture but low-fat works if preferred
• Mozzarella cheese: Freshly shredded melts better than pre-shredded varieties
• Parmesan cheese: Adds a salty umami note that balances the mild ricotta
• Italian seasoning: A convenient blend but you can use oregano and basil if preferred
• Fresh basil: Optional but adds a beautiful fresh flavor contrast

Step-by-Step Instructions

Prepare the mushrooms:

Remove the stems and gills from your portobellos using a spoon, being careful not to break the caps. This creates more room for filling and removes the sometimes bitter gills. Clean them gently with a damp paper towel rather than washing them, as mushrooms absorb water like sponges.

Pre-bake the caps:

Arrange the prepared mushrooms gill-side up on your parchment-lined baking sheet. Drizzle them generously with olive oil, making sure to coat the entire surface, and season with salt and pepper. Bake them for exactly 10-12 minutes until they just begin to soften and release some moisture.

Prepare the filling:

While the mushrooms pre-bake, sauté minced garlic in olive oil until it becomes fragrant but not browned, which takes about 60 seconds. Add your chopped spinach in batches if necessary, stirring constantly until it wilts down completely. This quick cooking preserves the bright green color and nutrients.

Mix the cheeses:

Combine the ricotta, mozzarella, and Parmesan with Italian seasoning in a bowl. This mixture should be well-integrated but still have texture. Then fold in the garlic-spinach mixture while it's still warm, which helps the cheeses begin to melt slightly and marry the flavors.

Stuff and bake:

Remove the pre-baked mushrooms and carefully pour off any accumulated liquid. Divide the filling evenly between the caps, mounding it slightly in the center. Return them to the oven for 12-15 minutes until the cheese becomes bubbly and develops golden spots on top.

Pin it

The ricotta cheese is truly the secret hero of this recipe. My grandmother always used it in her stuffed vegetables, teaching me that its mild flavor creates the perfect canvas for other ingredients to shine. The first time I made these for my family, my vegetable-averse nephew asked for seconds, which remains one of my proudest cooking moments.

Make Ahead Options

These stuffed portobellos can be prepared up to 24 hours in advance. Complete all steps except the final baking, cover with plastic wrap, and refrigerate. When ready to serve, add about 5 minutes to the final baking time since they'll be starting cold. This makes them perfect for entertaining when you want to enjoy your guests instead of being stuck in the kitchen.

Pin it

Serving Suggestions

These stuffed mushrooms work beautifully as a main dish paired with a simple arugula salad dressed with lemon and olive oil. For a more substantial meal, serve alongside roasted baby potatoes or a scoop of quinoa. They also make wonderful appetizers when made with smaller portobello caps or even regular button mushrooms, adjusted for size.

Ingredient Substitutions

If you find yourself missing an ingredient, this recipe forgives many substitutions. Swiss chard or kale can replace spinach, though they require slightly longer cooking times. Cottage cheese can stand in for ricotta if blended smooth first. For a dairy-free version, use a cashew cream base with nutritional yeast for cheesy flavor. The recipe remains delicious with many variations.

Cultural Context

Stuffed vegetables have a rich history in Mediterranean cuisine, where using local, seasonal ingredients creatively is a cornerstone of cooking philosophy. This particular preparation draws inspiration from Italian cuisine, where cheese-stuffed mushrooms are a traditional antipasto. The combination of three cheeses reflects the regional cooking style of northern Italy, where dairy features prominently.

Frequently Asked Questions

→ How do I prepare portobello mushrooms for stuffing?

To prepare portobello mushrooms for stuffing, clean them with a damp paper towel to remove dirt, remove the stems, and gently scrape out the gills using a spoon.

→ Can I substitute ricotta cheese in this dish?

Yes, you can substitute ricotta cheese with cottage cheese or cream cheese for a similar creamy texture and flavor.

→ How do I prevent the mushrooms from becoming too watery?

Drain any excess liquid from the mushroom caps after pre-baking them and before adding the filling to prevent the dish from becoming watery.

→ What other herbs can I use besides Italian seasoning?

You can use fresh or dried thyme, oregano, or rosemary for added flavor in place of Italian seasoning.

→ Can I make this dish ahead of time?

Yes, you can prepare and stuff the mushrooms ahead of time, store them in the fridge, and bake them just before serving.

→ Can I add other vegetables to the filling?

Absolutely! You can add chopped sun-dried tomatoes, bell peppers, or sautéed onions to the filling for extra flavor and texture.