Description
Indulge in rich and creamy Spinach Cheese Stuffed Portobello mushrooms, perfect for any occasion and sure to impress your guests with their delightful flavor.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups fresh spinach (or 1 cup frozen)
- 4 oz cream cheese
- 1 cup shredded mozzarella
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Prepare the Mushrooms: Clean each Portobello mushroom cap with a damp paper towel. Remove the stems and scrape out the gills gently using a spoon.
- Sauté the Spinach: In a skillet over medium heat, add olive oil and minced garlic. Sauté for about one minute until fragrant, then add fresh spinach and cook until wilted (about two minutes).
- Make the Filling: In a mixing bowl, combine sautéed spinach, cream cheese, shredded mozzarella, salt, and pepper. Mix until well combined.
- Stuff the Caps: Generously fill each mushroom cap with the cheese mixture, pressing down gently.
- Bake: Place stuffed mushrooms in the prepared baking dish and drizzle lightly with olive oil. Bake for 20-25 minutes or until golden brown and bubbly on top.
- Serve Warm: Enjoy your delicious Spinach Cheese Stuffed Portobello as an appetizer or main dish!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 190g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg