Spinach Cheese Stuffed Portobello
Spinach Cheese Stuffed Portobello is an easy, comforting main or side dish featuring meaty portobello caps filled with creamy spinach and melty cheese, then baked until bubbling and golden.
The aroma of roasted mushrooms mingles with garlicky cheese as your kitchen fills with a cozy, savory warmth that just smells like home. I still remember the first time I made these for a friend who was homesick; one bite and she hugged me, saying it tasted just like comfort itself. These stuffed mushrooms are extra special with their crisp-tender edges, vibrant spinach, and oozy cheese blend all with a simple method you can master on any night. You’ll love how inviting and crowd-pleasing this dish feels, so let’s dive in and get baking!
Why You’ll Love This Cheesy, Cozy Stuffed Portobello
- Melty, golden goodness: Every bite is packed with gooey, bubbling cheese and creamy spinach, nestled inside a meaty mushroom cap that feels hearty and so satisfying.
- Easy comfort any night: This isn’t fussy just comfort food you can pull together on a weeknight, whether you’re feeding a crowd or just treating yourself after a long day.
- Hearty and heartwarming: The aroma of garlic and roasted mushrooms fills your kitchen, wrapping you in that cozy, home-cooked feeling everyone craves.
- Versatile and memorable: Whether you make this for a family gathering or as a simple weeknight dinner, these stuffed portobellos make every meal feel special.
Ingredients You’ll Need
- Portobello Mushroom Caps – The heart of this dish! Their meaty texture soaks up all the comforting flavors and turns crisp-tender in the oven.
- Fresh Spinach – Bright, leafy, and quick to wilt, spinach adds cozy earthiness and gorgeous color to every cheesy bite.
- Ricotta Cheese – For unbelievably creamy filling. You can swap in cottage cheese, like in my creamy spinach and cottage cheese casserole, for a protein-rich twist.
- Mozzarella Cheese – Shredded mozzarella melts beautifully, stretching into those craveable cheesy strings.
- Parmesan Cheese – Adds savory depth and a lovely golden layer on top.
- Garlic – Fresh and aromatic, it brings heady warmth that plays perfectly with the spinach.
- Olive Oil – Coats each mushroom with rich, silky flavor and encourages that delicious, golden finish.
- Italian Seasoning – A fragrant blend that levels-up each bite with cozy herbal notes.
- Salt & Freshly Ground Black Pepper – Classic seasonings to make every flavor pop.
- Basil Leaves (optional) – Sprinkle over just before serving for a pop of freshness.
- Breadcrumbs (optional) – For a little crunch, use gluten-free crumbs if you prefer.
- Simple Swaps – Go dairy-free using plant-based ricotta and mozzarella, or make it gluten-free by skipping or swapping the breadcrumbs.
How to Make Spinach Cheese Stuffed Portobello
- Prep the Mushrooms
Gently wipe the Portobello caps clean and remove the stems and gills. This opens up a perfect “bowl” for all that creamy, melty goodness. - Roast for Flavor
Drizzle the mushrooms with olive oil, sprinkle salt and pepper, and bake them gill-side up until they’re just starting to soften and smell earthy. - Sauté the Spinach
On the stove, quickly cook fresh garlic in olive oil until it’s fragrant, then toss in chopped spinach. Sauté just until wilted your kitchen will smell so inviting. - Mix Up the Creamy Filling
Combine ricotta, mozzarella, Parmesan, Italian seasoning, and the sautéed spinach. Stir it all together until the filling looks creamy and flecked with green.
- Stuff and Bake
Carefully spoon the cheesy spinach mixture into each mushroom cap. Return them to the oven and bake until everything is irresistibly golden and bubbling. - Add the Cozy Touch
Garnish with fresh basil if you like, or for another mushroom fix, check out my garlic butter mushrooms that taste just as homey. Serve these hot, with the cheese melty and the mushrooms perfectly tender!
Tips for the Best Results
- Choose the freshest Portobello caps: Look for mushrooms that are plump, firm, and smooth with their gills intact. Handle them gently so they don’t split these beauties are delicate, just like a favorite old plate.
- Creamy, dreamy filling secrets: Sauté your spinach just until wilted for the brightest color and best flavor. For even more richness, mix your cheeses thoroughly so every bite is irresistibly creamy think cozy, melty comfort.
- Perfect golden cheese tops: If you want those bubbly, bronzed tops, finish the stuffed mushrooms under a hot broiler for a minute, but keep a close eye to avoid burning.
- The magic of texture: Let the mushrooms pre-bake to release excess moisture, then fill and bake again this means crispy tops and juicy, satisfying centers every time.
- Inspire your creativity: For more tips on handling spinach and crafting savory bites, check out my spinach balls recipe!
Variations You Can Try
Go green with your greens: Not a spinach fan? Swap in tender kale or even Swiss chard for an earthier bite. Fresh parsley, basil, or dill can add a pop of herby brightness to the filling.
Mix up your cheeses: Ricotta gives that dreamy creaminess, but you could use cottage cheese, tangy feta, or try smoked gouda for a hint of luxury. Each one completely transforms the flavor profile.
Add a savory boost: For extra heartiness, fold in sautéed turkey sausage or some crumbled cooked chicken. Or, keep things entirely meatless this recipe is satisfying either way.
Gluten-free & dairy-free adjustments: Use your favorite plant-based ricotta and mozzarella or choose a nut cheese for a dairy-free version. Simply skip the breadcrumbs or sub in GF panko if you want a crisp topping.
If you love creative stuffed recipes, you might also enjoy my spinach and ricotta rolls for another comforting, cheesy twist!
Storage & Reheating Tips
- Fridge Storage: Place any leftover Spinach Cheese Stuffed Portobello mushrooms in an airtight container and store them in the fridge. They’ll stay fresh and flavorful for a couple of days, making tomorrow’s lunch a breeze.
- Freezer Friendly: Want to freeze? Cool the stuffed mushrooms completely, then wrap each one snugly in foil or parchment before sealing in a freezer-safe bag. Perfect for batch cooking comfort food ahead of time.
- Reheating: Warm them gently in the oven to restore that golden, melty cheese this keeps the mushrooms juicy and the tops from getting soggy. The microwave works in a pinch, but for best flavor and texture, use your oven or toaster oven.
- Make-Ahead Convenience: You can prep the mushrooms and filling the night before, then stuff and bake when you’re ready. This trick turns busy weeknights into cozy, low-stress dinners.
Perfect Pairings
- Fresh Green Salad: Crisp mixed greens tossed with a lemony vinaigrette offer a bright, refreshing contrast to the cheesy richness of your Spinach Cheese Stuffed Portobello.
- Hearty Grains: Serve alongside fluffy quinoa, farro, or brown rice to soak up all the savory juices and make the meal even more satisfying.
- Cozy Soups: A bowl of creamy tomato basil or a rustic vegetable soup turns stuffed mushrooms into pure comfort food perfect for chilly evenings.
- Comforting Sides: Pair with cheesy mashed potato muffins for a golden, pillowy side that’s always a crowd-pleaser at potlucks or homey gatherings.
- Protein Boost: For a heartier spread, serve with spinach artichoke chicken with cottage cheese the flavors meld beautifully and everyone leaves the table happy.
- Buffet-Ready: These mushrooms shine at a party buffet alongside savory dips, roasted vegetables, or bite-size appetizers.
Can I make Spinach Cheese Stuffed Portobello mushrooms ahead of time?
Absolutely! Prepare the mushrooms and creamy filling in advance, then keep them separately in the fridge. When you’re ready, just stuff and bake. It’s a lifesaver for busy nights or when you want dinner to feel effortless but still cozy and homemade.
What other vegetables can I add to the filling?
Feel free to fold in chopped, sautéed bell peppers, finely diced sun-dried tomatoes, or even a handful of sweet corn. These add little pops of color and extra flavor, making each bite just that much more joyful and vibrant at the table.
How do I keep the mushrooms from getting soggy?
Let the mushrooms pre-bake before adding the filling this step draws out excess moisture, so your stuffed caps hold onto that lovely roasted texture. Trust me, you’ll get juicy, tender mushrooms with golden, cheesy tops every time.
Can I use frozen spinach instead of fresh?
You sure can! Just thaw and squeeze out as much water as possible before stirring it into the cheese mixture. This keeps the filling creamy, not watery, and still gives you that rich, comforting flavor with minimal effort.
Spinach Cheese Stuffed Portobello Mushrooms
Ingredients
Equipment
Method
- Set oven to 375°F. Line a baking sheet with parchment paper.
- Gently clean portobello mushrooms with a damp paper towel. Detach stems and use a spoon to carefully scrape out the gills.
- Place mushrooms gill side up on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper. Bake for 10 to 12 minutes until just tender.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and Italian seasoning. Stir in the sautéed spinach mixture until fully incorporated.
- Remove mushrooms from oven and tilt to drain any excess liquid from the cavities. Spoon the cheese and spinach mixture evenly into each mushroom cap.
- Return the filled mushrooms to the oven. Bake for 12 to 15 minutes, or until the cheese is fully melted and bubbling.
- Remove from oven and top with fresh basil leaves before serving, if desired.
