Stuffed Portobello Mushrooms Spinach (Print version)

Savory Portobello caps filled with spinach, herbs, and melted cheeses for a delicious vegetarian main or side.

# What you'll need:

→ Mushrooms

01 - 4 large Portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Filling

05 - 1 tablespoon olive oil
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 4 cups fresh baby spinach
09 - 1/2 cup sun-dried tomatoes, chopped
10 - 1/4 cup fresh basil, chopped
11 - 1/2 teaspoon dried oregano

→ Cheese

12 - 3/4 cup ricotta cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Optional Topping

15 - 2 tablespoons panko breadcrumbs (use gluten-free if desired)
16 - 1 tablespoon olive oil

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Brush both sides of the Portobello mushroom caps with olive oil. Season with salt and black pepper. Arrange gill-side up on the prepared baking sheet.
03 - In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté onion for 2–3 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
04 - Add fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove pan from heat. Fold in chopped sun-dried tomatoes, fresh basil, and dried oregano. Allow mixture to cool slightly.
05 - In a mixing bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan. Gently fold in the cooled spinach mixture until thoroughly incorporated.
06 - Spoon the prepared filling evenly into each mushroom cap, smoothing the tops with the back of the spoon.
07 - For a crisp finish, mix panko breadcrumbs with 1 tablespoon olive oil. Sprinkle evenly over the stuffed mushrooms.
08 - Transfer baking sheet to oven and bake for 20 to 25 minutes, or until mushrooms are tender and filling is lightly golden and bubbling.
09 - Serve the stuffed mushrooms hot, garnished with additional fresh basil if desired.

# Expert suggestions:

01 -
  • Uses widely available ingredients from the produce and dairy aisle
  • Ready in around forty minutes including prep and baking time
  • Flexible for gluten-free or vegan diets
  • Delightfully hearty for vegetarians and meat-eaters alike
02 -
  • High in protein and calcium from the cheese filling
  • Impressively filling with just one or two caps per serving
  • Great for meal prep reheats well as leftovers
03 -
  • Bring your mushrooms to room temperature before stuffing for more even roasting
  • Skip the breadcrumbs for a softer gluten-free result
  • Let the filling cool slightly before adding cheese to avoid a runny filling
  • Always select Portobellos with tight edges and dry surfaces to avoid soggy results
  • Use your hands to gently pat out excess moisture before filling
  • Let the stuffed mushrooms rest a couple minutes out of the oven and garnish with fresh basil or a squeeze of lemon juice for a restaurant-quality finish
  • If you like a browned top place under the broiler for one to two minutes watching closely
  • You will taste the difference when you use freshly grated cheese and high quality olive oil

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