Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach and Cheese Stuffed Portobello Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Spinach Stuffed Portobello Mushrooms recipe offers a delicious and nutritious way to enjoy hearty mushrooms filled with a creamy mixture of spinach, cottage cheese, mozzarella, feta, and spices. Baked to golden perfection and optionally topped with savory marinara sauce, this dish makes for a perfect vegetarian main or side that’s easy to prepare and full of flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Filling

  • 1/2 lb. frozen spinach, thawed and well squeezed
  • 1/2 cup cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 large egg
  • 2 oz. feta cheese
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 1/8 tsp crushed red pepper flakes

Mushrooms

  • 4 portobello mushrooms, stems removed
  • 1 Tbsp olive oil
  • Pinch of salt

Optional Topping

  • 1/2 cup marinara sauce (about 2 Tbsp per serving)

Instructions

  1. Preheat Oven and Prepare Spinach: Preheat your oven to 400ºF. Thaw the frozen spinach completely and squeeze out as much water as possible to avoid sogginess in the filling.
  2. Mix Filling Ingredients: In a bowl, combine the well-drained spinach with cottage cheese, shredded mozzarella, crumbled feta, egg, garlic powder, salt, black pepper, and crushed red pepper flakes. Stir thoroughly until all ingredients are evenly mixed.
  3. Prepare Mushrooms: Clean the portobello mushrooms by wiping away any dirt or debris. Remove the stems carefully. Brush the mushroom caps lightly with olive oil and sprinkle with a pinch of salt. Arrange them gill side up on a baking sheet.
  4. Fill Mushrooms: Divide the spinach and cheese mixture equally among the four mushrooms, mounding it generously inside each cap.
  5. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes or until the cheese filling is lightly browned and bubbly. Expect some liquid seepage from the mushrooms due to their natural water content.
  6. Serve: Remove from oven and optionally drizzle each stuffed mushroom with about 2 tablespoons of marinara sauce before serving for added flavor.

Notes

  • Make sure to squeeze out spinach thoroughly to prevent watery filling.
  • You can substitute fresh spinach, but wilt and drain it well before use.
  • For a vegan version, replace cheese and egg with vegan alternatives.
  • If marinara sauce is not preferred, a drizzle of balsamic glaze pairs well as a topping.
  • The mushrooms can also be grilled instead of baked if desired, adjusting cooking time accordingly.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/spinach-and-cheese-stuffed-portobello-mushrooms-recipe/