Spinach Cheese Stuffed Portobello

Spinach and cheese stuffed Portobello mushrooms make a stunning side or meatless main that somehow tastes indulgent without a pile of effort. The earthy mushrooms soak up the garlicky olive oil, and the filling is creamy, gooey, and flecked with tender spinach. This is the kind of dish I whip up when I want something comforting but do not want to fuss with a pie crust or pasta dough. It is equally welcome on a holiday table or as a weeknight treat.

The first time I made these was when a vegetarian friend visited for dinner. Everyone—veggie or not—went for seconds. They have been requested at every gathering since.

Ingredients

• Portobello mushrooms: They are the star and their size makes the perfect edible bowl. Look for ones that are firm and not slimy
• Fresh spinach: Picks up flavor while cooking and avoids sogginess. Always select bunches with perky bright leaves
• Ricotta cheese: Gives the filling its creamy base. Seek out whole milk ricotta for best texture
• Mozzarella cheese: Delivers that irresistible melted stretchiness Use block mozzarella and shred it for better melt
• Parmesan cheese: Boosts the saltiness and adds nutty depth. A wedge lets you grate fresh for best flavor
• Olive oil: Helps the mushrooms roast up tender and adds flavor Choose extra virgin with a greenish tint
• Butter: Adds silkiness to the spinach and rounds out the filling Pick an unsalted stick if possible
• Garlic powder: A quick boost of savoriness with no risk of burning
• Crushed red pepper flakes: For gentle heat and a little kick

Instructions

Prepping the Mushrooms:

Lay out the mushrooms and gently clean the caps using a damp paper towel to remove any dirt. Take your time so the mushrooms do not get waterlogged

Carving the Bowl:

Pop off the stems with your fingers then use a spoon to slowly scrape out the gills. Work gently to avoid tearing the edges

Season and Bake the Shell:

Drizzle each cap with olive oil and make sure every crevice gets coated. Sprinkle on the garlic powder salt and pepper in a generous even layer. Bake at three seventy five degrees for about ten to twelve minutes. This begins softening the mushrooms and cooks out some moisture

Sauté the Spinach:

Melt butter in a big skillet over medium heat. Add fresh spinach a handful at a time it will wilt quickly. Stir until all leaves look tender and glossy this takes about three to four minutes. Transfer to a kitchen towel and press out moisture

Build the Creamy Filling:

In a large bowl combine ricotta mozzarella Parmesan and red pepper flakes. When spinach is cool chop it finely then fold it into your cheese mixture. Mix slowly to distribute everything evenly

Stuffing and Baking:

Once mushroom caps are cool enough to handle pile the filling high and smooth the tops with the back of a spoon. Return them to the oven for another ten to twelve minutes until melty and golden at the edges

Rest and Serve:

Let the finished mushrooms rest for at least two minutes after baking. This helps everything hold together when you move them to plates

No other ingredient stands out like fresh spinach here. It shrinks down to almost nothing yet still gives a hint of earthiness and color. My favorite memory is letting my smallest niece help mix the filling and being amazed that she begged for seconds

Storage and Leftover Tips

These keep well for up to three days sealed in the fridge. For best results reheat in a toaster oven or regular oven to crisp the edges again. Any leftover stuffing makes a delicious addition to an omelet or spread on toast. If you want to cook in advance bake the stuffed mushrooms almost all the way through then finish the last few minutes when ready to serve.

Easy Ingredient Swaps

Try kale or swiss chard if you are out of spinach. They hold up nicely but cook just a bit longer to soften. Low moisture cottage cheese works as a lighter swap for ricotta but drain it first. A sprinkle of goat cheese on top instead of mozzarella brings a tangy twist.

Perfect Ways to Serve This

Pair with a green salad and garlic bread to turn this into dinner. Serve as a main along with lemony roasted potatoes for a heartier plate. Slice smaller mushrooms for an easy tapas-style snack at parties.

You can count on these to disappear fast every time you pull them out of the oven. Neighbors have dropped by just for “mushroom night” at our house and I am always happy to oblige.

Recipe Q&A

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach can be used. Make sure to squeeze out excess liquid for best texture.

→ Is there a substitute for ricotta cheese?

Cottage cheese or cream cheese works as an alternative, though ricotta offers a lighter, creamier result.

→ How do you prevent mushrooms from becoming soggy?

Pre-baking the mushroom caps and removing excess water from the spinach both help keep the filling firm and delicious.

→ Can I prepare this dish ahead of time?

The mushrooms can be stuffed and refrigerated for several hours before baking. Bake just before serving for best taste.

→ What sides can complement this dish?

Serve alongside fresh salad greens, crusty bread, or roasted vegetables for a well-rounded meal.

→ Are there ways to add more flavor?

Try mixing in fresh herbs like basil or thyme, or sprinkle extra Parmesan on top before baking for added flavor.