Cheesy Spinach Stuffed Portobello Mushrooms

$To create cheesy spinach stuffed mushrooms, gather these key ingredients: - 12 large portobello mushrooms, stems carefully removed - 2 cups fresh spinach, roughly chopped - 1 cup cream cheese, softened at room temperature - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, finely minced - 1 teaspoon Italian seasoning blend - 1/4 teaspoon red pepper flakes (optional for heat) - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil, divided - Fresh parsley, finely chopped (for garnish) These ingredients come together to create a rich, savory filling that pairs perfectly with the earthy flavor of portobello mushrooms. The blend of cheeses adds creaminess, while the spinach provides freshness. Don't forget the garlic and spices to enhance the flavor. {{ingredient_image_2}} Start by setting your oven to 375°F (190°C). This temperature ensures the mushrooms bake evenly. A hot oven makes the cheese melt perfectly. Always remember to check that the oven is ready. Using an oven thermometer can help with accuracy. Be careful when opening the oven. Always use oven mitts to avoid burns. You need a skillet for this step. Heat 1 tablespoon of olive oil on medium heat. Once the oil shimmers, add 2 cloves of minced garlic. Sauté it for about 1 minute until it smells great. Next, add 2 cups of chopped spinach. Cook this for 2-3 minutes, stirring it often. The spinach should wilt down nicely. Once done, take the skillet off the heat and let it cool. Grab a large mixing bowl for this part. Combine 1 cup of softened cream cheese, 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Use a spatula or mixer to blend them together. Mix until the cheese is smooth and creamy. This texture is key for a great filling. Now, take your portobello mushrooms. Brush both sides with 1 tablespoon of olive oil. Sprinkle a little salt and pepper on them. Take the cheese and spinach mixture and fill each mushroom cap generously. Make sure to pile the filling a bit on top. This makes for a nice look and taste. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake them in the oven for 20-25 minutes. Look for signs that they are ready: the mushrooms should be soft, and the cheese should be bubbly and golden. After baking, let them cool for a few minutes. Garnish with finely chopped parsley for a fresh touch. Serve them warm for the best flavor! To get the right creaminess, mix your cheeses well. I use cream cheese, ricotta, and mozzarella. This blend makes the filling rich and smooth. If you want a lighter mix, add more spinach. For flavor balance, use garlic and Italian seasoning. The red pepper flakes add a hint of heat, but adjust to your taste. For plating, arrange the stuffed mushrooms on a large platter. This makes a beautiful display. You can sprinkle extra Parmesan and parsley on top for color. Serve them warm as an appetizer or a side dish. They look great and taste even better! One common mistake is overstuffing the mushrooms. This can cause the filling to spill out while baking. Aim for a generous amount but don’t go overboard. Another mistake is underseasoning the filling. Taste as you go and adjust with salt and pepper. A well-seasoned filling makes all the difference in flavor! Pro Tips Choose Fresh Spinach: Always use fresh spinach for the best flavor and texture. If using frozen, ensure it's thoroughly drained and squeezed dry to avoid excess moisture in your filling. Mix Cheeses for Creaminess: For a smoother filling, blend the cream cheese and ricotta together until fully combined before adding the other ingredients. This ensures an even distribution of flavors. Experiment with Cheese: Feel free to substitute different cheeses like feta or goat cheese for a unique twist. Each cheese brings its own flavor profile that can enhance the dish. Serve Immediately: For the best experience, serve the stuffed mushrooms fresh out of the oven while they're hot, gooey, and delicious. They tend to lose their appeal as they cool. {{image_4}} You can boost the flavor by adding meat to the filling. Chicken or turkey works well. Just cook the meat first. Dice it into small pieces. Stir it into the cheese and spinach mix. You can also use cooked bacon or sausage for a smoky touch. Each option adds richness and makes the dish more filling. For a vegan twist, you can swap out the cheese. Use cashew cheese or almond cream instead. These options provide a similar creamy texture. You can also use tofu as a binding agent. Just blend it until smooth. This keeps your stuffed mushrooms tasty while making them dairy-free. If you like heat, add more red pepper flakes. You can also use diced jalapeños. For less heat, skip the flakes or use sweet peppers. Adjusting the spice level helps you create the perfect bite. This way, everyone can enjoy the flavor without burning their tongues. To store leftovers, let the mushrooms cool to room temperature. Place them in an airtight container. Keep the container in the fridge. They’ll last for up to three days. When you’re ready to eat, check for any signs of spoilage. If they look good, you can reheat them. Want to save some for later? You can freeze stuffed mushrooms! First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. Label the bag with the date for easy tracking. Reheat your stuffed mushrooms in the oven for the best results. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave, but the texture may change. If you choose this method, heat in short bursts of 30 seconds, checking in between. Enjoy your cheesy spinach stuffed mushrooms warm! You can pair these stuffed mushrooms with many tasty sides. Here are some great options: - A fresh garden salad - Garlic bread or breadsticks - Roasted vegetables - Pasta with light sauce - Grilled chicken or fish These sides balance the rich flavor of the mushrooms. They also add color and texture to your meal. You can check if the mushrooms are done by looking for a few key signs: - The mushrooms should look tender and juicy. - The cheese on top should be bubbly and golden brown. - A fork should easily pierce through the mushrooms. When you see these signs, you know they are ready to eat. Yes, you can make the filling ahead of time! Here are some tips to do it: - Prepare the cheese and spinach filling a day before. - Store it in an airtight container in the fridge. - When you're ready, stuff the mushrooms and bake them. This makes cooking easy and quick when you want to enjoy them later! In this post, we explored how to create cheesy spinach stuffed mushrooms. We covered everything from ingredients to cooking steps. You now know how to prepare, bake, and serve them perfectly. Remember, the key is balance in flavor and texture. Don’t forget to customize your filling with meats or spices if you like. With these tips and variations, you can make this dish your own. Try these mushrooms for your next meal, and enjoy the great taste!$

Cheesy Spinach Stuffed Portobello Mushrooms

Delicious portobello mushrooms filled with a creamy cheesy spinach mixture, perfect as an appetizer.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

12 large portobello mushrooms, stems carefully removed
2 cups fresh spinach, roughly chopped
1 cup cream cheese, softened at room temperature
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, finely minced
1 teaspoon Italian seasoning blend
1/4 teaspoon red pepper flakes (optional for heat)
to taste Salt and freshly ground black pepper
2 tablespoons olive oil, divided
to garnish Fresh parsley, finely chopped

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it's hot enough when you are ready to bake the mushrooms.
Sauté the Garlic and Spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
Cook the Spinach: Add the chopped spinach to the skillet and continue to cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove the skillet from the heat and let the mixture cool slightly.
Prepare the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, ricotta cheese, shredded mozzarella, and grated Parmesan. Using a spatula or mixer, blend the ingredients together until you achieve a smooth and creamy consistency.
Combine Ingredients: Incorporate the cooled spinach mixture into the cheese blend. Add in the Italian seasoning, red pepper flakes (if desired), and season with salt and pepper to your taste. Stir until everything is evenly mixed.
Prepare the Mushrooms: Brush both sides of the portobello mushroom caps with the remaining tablespoon of olive oil and season them with a sprinkle of salt and pepper.
Stuff the Mushrooms: Generously fill each mushroom cap with the cheesy spinach filling, making sure to mound the mixture slightly on top for a bold presentation.
Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden brown.
Garnish and Serve: Once out of the oven, allow the mushrooms to cool for a few minutes before garnishing with freshly chopped parsley. Serve warm to enjoy this delicious appetizer.

Notes

For an attractive display, serve the stuffed mushrooms on a large round platter, garnished with additional parsley and a sprinkle of extra Parmesan for that restaurant-style finish.

Keyword appetizer, cheese, mushrooms, spinach