Spinach Stuffed Portobello Mushrooms recipe
Discover the ultimate vegetarian delight with our Spinach Stuffed Portobello Mushrooms recipe. These hearty, flavorful mushrooms make for a perfect main course or impressive side dish that will satisfy even the most discerning palates. The combination of earthy portobello mushrooms, vibrant spinach, and tangy feta cheese creates a symphony of flavors that’s both nutritious and delicious.
This Best spinach stuffed portobello mushroom recipe with feta cheese has been carefully crafted to deliver restaurant-quality results in your own kitchen. Whether you’re looking for a meatless Monday option, a healthy weeknight dinner, or an elegant appetizer for guests, these stuffed mushrooms check all the boxes. The recipe balances textures perfectly – tender mushrooms, creamy filling, and a golden-brown topping that’s simply irresistible.
❤️ Why You’ll Love This Recipe
- 🍽️ Restaurant Quality at Home: Impressive presentation and gourmet flavors without the restaurant price tag
- ⏱️ Quick & Easy: Ready in under 45 minutes with minimal prep work required
- ✨ Versatile Dish: Perfect as a main course, side dish, or elegant appetizer for any occasion
- 👨👩👧👦 Family-Friendly: Even picky eaters love these flavorful stuffed mushrooms
Spinach Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms (about 4-5 inches diameter)
- 10 oz fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the mushrooms: Preheat oven to 400°F (200°C). Carefully remove stems from portobello mushrooms and gently scrape out the gills using a spoon. Brush both sides of mushrooms with 1 tablespoon olive oil, season with salt and pepper, and place them gill-side up on a baking sheet lined with parchment paper.
- Sauté vegetables: Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Transfer mixture to a bowl and let cool slightly.
- Prepare the filling: To the slightly cooled spinach mixture, add crumbled feta cheese, ricotta cheese, dried oregano, dried thyme, and black pepper. Mix well until all ingredients are thoroughly combined. Taste and adjust seasoning if needed.
- Stuff the mushrooms: Divide the spinach and cheese mixture evenly among the four portobello mushrooms, pressing gently to fill the cavity completely. The filling should be slightly mounded on top.
- Add topping: In a small bowl, combine panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mushroom, pressing gently to adhere.
- Bake: Place baking sheet in preheated oven and bake for 20-25 minutes, or until mushrooms are tender and the topping is golden brown. For extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Serve: Remove from oven and let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm as a main course with a side salad or as an impressive appetizer.
💡 CHEF’S TIP: For the Best spinach stuffed portobello mushroom recipe with feta cheese, pat the spinach dry after cooking to remove excess moisture. This prevents the filling from becoming watery and ensures perfect texture every time. You can also add a pinch of nutmeg to the filling for an extra flavor dimension that complements the spinach beautifully.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 15 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 650 mg |
❓ Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Thaw 10 oz of frozen chopped spinach completely and squeeze out ALL excess liquid using a clean kitchen towel or cheesecloth. This step is crucial to prevent watery filling. Use the squeezed spinach in the recipe as you would fresh.
How do I store and reheat leftovers?
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes until heated through. Avoid microwaving as it will make the mushrooms soggy and the topping soft.
Can I make these ahead of time?
Absolutely! You can prepare the stuffed mushrooms up to the baking point, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time since they’ll be starting from cold.
Conclusion
This Spinach Stuffed Portobello Mushrooms recipe truly lives up to its claim as the Best spinach stuffed portobello mushroom recipe with feta cheese. With its perfect balance of textures, rich Mediterranean flavors, and impressive presentation, it’s a dish that will become a regular in your meal rotation. Whether you’re a seasoned vegetarian cook or just looking to incorporate more meatless meals into your diet, these stuffed mushrooms deliver satisfaction in every bite.
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