Name: Spinach Cheese Stuffed Portobello Mushroom Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps, stems and gills removed; 2 tablespoons olive oil; 1 teaspoon minced garlic; 1/2 cup finely chopped onion; 2 cups fresh spinach, roughly chopped; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese, plus extra for garnish; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 1/2 cup shredded mozzarella cheese

Spinach and Cheese Stuffed Portobello Mushroom. Ah, the humble portobello! More than just a burger substitute, this magnificent mushroom transforms into an edible vessel of pure delight when elevated with a savory filling. It’s a dish that whispers elegance while delivering comforting flavors, making it an instant favorite for weeknight dinners and impressive appetizer spreads alike. What is it about this combination that captivates us? Perhaps it’s the earthy, meaty texture of the portobello cap, perfectly roasted to tenderness, creating a satisfying chew. Then there’s the filling – a harmonious blend of vibrant, nutrient-rich spinach, softened and mingled with creamy, melty cheeses that create a delightful gooeyness. This Spinach and Cheese Stuffed Portobello Mushroom isn’t just a meal; it’s an experience, a culinary hug that’s both healthy and incredibly delicious, proving that vegetarian cuisine can be profoundly satisfying and utterly craveable.

Ingredients:

4 large portobello mushroom caps, stems and gills removed
2 tablespoons olive oil, divided
1 teaspoon minced garlic
1/2 cup finely chopped onion
2 cups fresh spinach, roughly chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
1/2 cup shredded mozzarella cheese

Preparation and Sautéing the Filling

Step 1: Prepare the Portobello Mushrooms

Begin extract by carefully cleaning your portobello mushroom caps. Gently wipe them down with a damp paper towel to remove any dirt or debris; avoid washing them under running water as they can absorb too much moisture, which might make them soggy. Once clean, use a spoon to carefully scrape out the dark gills from the underside of each cap. This step is important because the gills can sometimes have a slightly bitter taste, and removing them creates a more spacious cavity for our delicious filling. Also, remove the tough stems, if any remain, by gently wiggling them until they detach. Set the prepared mushroom caps aside on a clean plate or cutting board.

Step 2: Sauté the Aromatics

Now, let’s build the flavorful base for our filling. Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, add the finely chopped onion. Cook the onion, stirring occasionally, until it becomes softened and translucent, which typically takes about 5-7 minutes. You want to achieve a gentle caramelization for sweetness without burning. Next, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to overcook the garlic, as it can turn bitter quickly.

Step 3: Wilt the Spinach and Combine Filling Ingredients

Add the roughly chopped fresh spinach to the skillet with the sautéed onions and garlic. The spinach will seem like a lot at first, but it will wilt down significantly. Stir it into the onion and garlic mixture and cook until all the spinach has wilted, which usually takes about 2-3 minutes. Remove the skillet from the heat. In a medium bowl, combine the wilted spinach mixture with the ricotta cheese, grated Parmesan cheese, salt, black pepper, and the optional nutmeg. Mix everything together gently until well combined. The ricotta will provide a creamy base, while the Parmesan adds a salty, nutty depth of flavor. Taste the filling at this stage and adjust seasoning if needed.

Stuffing and Baking the Portobellos

Step 4: Stuff the Portobello Mushrooms

Preheat your oven to 375°F (190°C). Place the prepared portobello mushroom caps gill-side up on a baking sheet. You can lightly brush the outside of the mushroom caps with the remaining 1 tablespoon of olive oil if you like, which will help them soften and brown slightly during baking. Evenly divide the spinach and cheese filling among the four portobello mushroom caps, pressing it down gently to ensure a generous portion in each. Don’t be shy with the filling; you want them to be nicely mounded.

Step 5: Bake and Garnish

Once the mushrooms are stuffed, sprinkle the shredded mozzarella cheese generously over the top of each filled mushroom. The mozzarella will melt and become wonderfully gooey, creating a tempting cheesy topping. If you desire an extra touch of Parmesan, you can sprinkle a little more grated Parmesan cheese over the mozzarella. Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly, with some light golden-brown spots. The cooking time may vary slightly depending on the size of your mushrooms. Once they are ready, carefully remove the baking sheet from the oven. Let the Spinach and Cheese Stuffed Portobello Mushrooms cool for a few minutes before serving. They are delicious served as a vegetarian main course or as an impressive appetizer.

Conclusion:

There you have it! Your guide to creating the delicious and satisfying Spinach and Cheese Stuffed Portobello Mushroom. This recipe is a testament to how simple ingredients can transform into an elegant and flavorful dish. We’ve explored the ease of preparation and the delightful blend of earthy mushrooms, vibrant spinach, and savory cheese that makes this a winner for any occasion, whether it’s a weeknight dinner or a special gathering.

For serving, these stuffed mushrooms are fantastic on their own as a light meal, or they can be paired with a fresh green salad, a side of roasted asparagus, or even alongside your favorite pasta dish. Feel free to get creative with your cheese choices – mozzarella, Gruyere, or a sharp cheddar all work wonderfully. You can also add a pinch of red pepper flakes for a little heat, or some toasted pine nuts for an extra textural element. We encourage you to give this recipe a try and discover how delightful a healthy and hearty meal can be. Don’t be afraid to experiment and make it your own!

Frequently Asked Questions about Spinach and Cheese Stuffed Portobello Mushroom:

Q: Can I prepare the spinach and cheese stuffing ahead of time?

A: Absolutely! You can prepare the spinach and cheese mixture a day in advance and store it in an airtight container in the refrigerator. This will save you time on the day you plan to bake the mushrooms.

Q: What other vegetables can I add to the stuffing?

A: You can certainly get creative! Finely chopped sun-dried tomatoes, sautéed onions or garlic, or even some roasted red peppers would be delicious additions to the spinach and cheese stuffing for your Spinach and Cheese Stuffed Portobello Mushroom.