Description

Indulge in the comforting flavors of Spinach & Cheese Stuffed Portobello Mushrooms. This delightful dish combines meaty portobello caps with a creamy filling of fresh spinach, cream cheese, and three types of cheese, creating a mouthwatering experience that’s sure to impress. Perfect as an appetizer or main course, these stuffed mushrooms are packed with nutrition and flavor, making them an ideal addition to your meal rotation.

Ingredients

Scale

4 large portobello mushrooms
2 cups fresh spinach, chopped
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
Clean the portobello mushrooms with a damp cloth, remove stems, and scrape out the gills.
In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat and let cool.
In a bowl, mix cream cheese, mozzarella, Parmesan, cooked spinach mixture, salt, and pepper until well combined.
Generously fill each mushroom cap with the spinach-cheese mixture.
Place stuffed mushrooms on the baking sheet and bake for 25-30 minutes or until golden brown.

Nutrition

Serving Size: 1 mushroom (150g)
Calories: 210
Sugar: 2g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 9g
Cholesterol: 40mg

Keywords: Fresh ingredients yield better flavor; opt for high-quality cheeses. Customize your filling by adding sun-dried tomatoes or herbs like basil. Assemble ahead of time and refrigerate before baking for convenience.