If you’re looking for a satisfying vegetarian dish that’s packed with flavor, look no further than these Creamy Spinach and Cheese Stuffed Portobello Mushrooms. These meaty mushrooms serve as a perfect vessel for a creamy, cheesy spinach filling that’s both comforting and indulgent. Whether you’re serving them as a main course or a delectable appetizer, these stuffed mushrooms are guaranteed to impress. With a delightful combination of ricotta, mozzarella, and Parmesan cheeses, plus the richness of fresh spinach and aromatic spices, this dish is as nutritious as it is delicious. Perfect for weeknight meals or special occasions, these mushrooms are easy to make and bursting with flavor.
Ingredients:
- Produce:
- 1 teaspoon garlic, minced
- ½ cup onion, finely chopped
- 2 cups fresh spinach
- Baking & Spices:
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Oils & Vinegars:
- 2 tablespoons olive oil
- Dairy:
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- ½ cup ricotta cheese
- Other:
- 4 large Portobello mushroom caps (stems and gills removed)
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with a little olive oil to prevent sticking. - Prepare the mushroom caps:
Start by cleaning the Portobello mushrooms using a damp paper towel to wipe off any dirt. Remove the stems and gills from the underside of the mushrooms using a spoon, creating a nice cavity for the filling. Set the prepared mushrooms aside. - Sauté the vegetables:
In a medium-sized pan, warm 1 tablespoon of olive oil over a moderate flame. Add the finely chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes. Add the fresh spinach to the pan and cook until wilted, stirring frequently. This should take about 2-3 minutes. - Prepare the cheese filling:
In a mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, black pepper, nutmeg, and salt. Stir in the sautéed spinach mixture until fully incorporated. The result should be a creamy, cheesy filling with a slight spice from the nutmeg and pepper. - Stuff the mushrooms:
Place the Portobello mushroom caps on the prepared baking sheet, cavity side up. Drizzle the remaining tablespoon of olive oil over the mushroom caps and sprinkle them lightly with salt and pepper. Spoon the spinach and cheese mixture into each mushroom cap, filling them generously and evenly. - Bake the mushrooms:
Transfer the stuffed mushrooms to the preheated oven. Bake for 18-20 minutes, or until the mushrooms are tender and the cheese filling is bubbly and golden on top. - Serve and enjoy:
After baking, take the mushrooms out of the oven and allow them to rest briefly before serving. These stuffed mushrooms are perfect as a light meal, a side dish, or even as a savory appetizer for guests.
Conclusion:
These Creamy Spinach and Cheese Stuffed Portobello Mushrooms are a delightful vegetarian dish that offers a gourmet experience with minimal effort. The combination of fresh spinach and three types of cheese creates a filling that is rich, creamy, and full of flavor, perfectly complemented by the earthy, meaty texture of the Portobello mushroom. With a hint of nutmeg and garlic to enhance the overall taste, this dish is both comforting and nutritious. Ideal for casual weeknight dinners or elegant gatherings, this recipe is sure to become a favorite for any occasion!