Spinach and Cheese Stuffed Portobello Mushrooms – Page 2

Instructions

Preheat the oven to 375°F (190°C).
Clean the Portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
Brush both sides of the mushrooms with olive oil and balsamic vinegar (if using). Season with salt and black pepper.
Place the mushrooms gill-side up on a parchment-lined baking sheet.
Pre-bake for 10 minutes to release excess moisture. After baking, blot any liquid from the mushrooms with a paper towel.

Heat olive oil or butter in a pan over medium heat. Sauté the garlic for 1 minute until fragrant.
Add the chopped spinach and cook for 2-3 minutes (if using fresh) until wilted. If using frozen spinach, cook until heated through.
Season with salt, black pepper, and red pepper flakes (if using).
Remove from heat and stir in cream cheese, mozzarella, Parmesan, and Italian seasoning until well combined.

Evenly divide the spinach and cheese mixture among the pre-baked mushrooms, pressing gently to fill them.
Bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and slightly golden.

Remove from the oven and let cool slightly. Garnish with fresh parsley and serve warm.

(Per Serving – Based on 4 Servings)

Cheese Variations: Swap in feta, ricotta, goat cheese, or sharp cheddar for a different flavor profile.
Make It Vegan: Use dairy-free cream cheese, vegan mozzarella, and nutritional yeast instead of Parmesan.
Add Protein: Incorporate cooked shredded chicken, crumbled sausage, or diced bacon for a heartier meal.
Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes until the cheese is melted and bubbly.
Serve as a Meal: Pair with a side salad, roasted vegetables, or cauliflower rice for a complete dish.

Enjoy these flavorful stuffed mushrooms as a versatile, crowd-pleasing dish!