Stuffed Portobello Mushrooms are a hearty, flavorful vegetarian main course or impressive appetizer. Large mushroom caps are filled with a creamy spinach and cheese mixture, then baked until tender and golden. Ready in under 30 minutes, they’re perfect for weeknight dinners or entertaining.
Instructions
Preheat and Prepare Mushrooms
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe mushroom caps clean with a damp paper towel. Remove stems and use a spoon to scrape out the dark gills.
Brush caps with 1 tablespoon olive oil and season with salt and pepper. Place cap-side down on the baking sheet. Bake for 8 to 10 minutes to release moisture. Remove and drain any liquid.
Sauté the Spinach
While mushrooms bake, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly. Squeeze out excess moisture.
Make the Filling
In a bowl, combine cream cheese, Parmesan, half of the mozzarella (¼ cup), garlic, red pepper flakes, and the cooked spinach. Mix until well combined. Season with salt and pepper.
Stuff the Mushrooms
Divide the filling evenly among the mushroom caps, mounding it slightly. Sprinkle with remaining mozzarella cheese.
Bake
Return stuffed mushrooms to the oven. Bake for 10 to 12 minutes until the filling is hot and the cheese is melted and golden. For a crispier top, broil for the last 1 to 2 minutes.
Serve
Garnish with fresh parsley. Serve warm.
Pro-Tips for Picture-Perfect Stuffed Portobellos
- Remove the Gills: Prevents watery mushrooms.
- Pre-Bake the Caps: Releases excess moisture.
- Squeeze Spinach Dry: Essential for a non-watery filling.
- Soften Cream Cheese: Makes mixing easier.
These Stuffed Portobello Mushrooms are hearty, creamy, and packed with flavor—a perfect vegetarian meal.
