Hearty portobello mushroom caps are filled with a savory mixture of sautéed spinach, vegetables, and cream cheese, then topped with melted mozzarella and finished under the broiler for a golden crust. These stuffed mushrooms are a delicious low-carb, vegetarian option that works beautifully as a main course or an elegant appetizer.

Why You’ll Love This Recipe

This recipe is both comforting and nutritious, combining the earthy richness of portobello mushrooms with a creamy, cheesy filling that’s satisfying without being heavy. It’s simple to prepare, versatile, and packed with flavor from fresh vegetables and herbs. Whether you’re looking for a meatless dinner or an impressive starter for guests, this dish delivers on both taste and presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup cooked corn kernels
• 1/4 cup finely diced carrots
• 1/2 cup cream cheese, softened
• 1/4 tsp black pepper
• Salt to taste
• 3/4 cup shredded mozzarella cheese
• Fresh oregano or basil leaves, for garnish

Directions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the portobello mushroom caps with olive oil and place them on the prepared baking sheet, gill side up.
3. In a skillet over medium heat, sauté the garlic in a small amount of olive oil until fragrant, about 30 seconds.
4. Add the chopped spinach, corn, and carrots. Cook for 2–3 minutes until the spinach is wilted and the vegetables are just tender.
5. Remove from heat and stir in the cream cheese, black pepper, and salt until the mixture is well combined.
6. Spoon the spinach filling evenly into each mushroom cap.
7. Top each filled mushroom with shredded mozzarella cheese.
8. Bake for 18–20 minutes, or until the cheese is melted and bubbling.
9. Broil for an additional 2–3 minutes to achieve a golden, bubbly crust on top.
10. Garnish with fresh oregano or basil leaves and serve warm.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add protein: Stir in cooked quinoa, chickpeas, or lentils for a more filling dish.
• Different cheese: Try goat cheese, feta, or cheddar instead of mozzarella for a new flavor profile.
• Low-fat version: Use reduced-fat cream cheese and part-skim mozzarella.
• Extra veggies: Add finely diced bell peppers, onions, or zucchini to the filling.
• Spicy option: Add a pinch of crushed red pepper flakes or chopped jalapeños to the mixture.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble them a few hours ahead and refrigerate. Bake just before serving for best results.

Do I need to remove the gills from the mushrooms?

Removing the gills helps create more space for the filling and prevents the dish from becoming too watery.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain it thoroughly to remove excess moisture before using.

What other mushrooms can I use?

Large cremini mushrooms or field mushrooms can work if portobellos aren’t available.

How do I prevent the mushrooms from getting soggy?

Bake the mushrooms on a parchment-lined sheet, and avoid overfilling them with liquid-heavy ingredients.

Can I grill these instead of baking?

Yes, grill over medium heat with the lid closed for about 15–18 minutes. Use a grill-safe tray or foil.

Is this recipe keto-friendly?

Yes, it is low in carbs and suitable for a ketogenic diet.

Can I freeze the leftovers?

It’s best to enjoy them fresh, as freezing can change the texture of the mushrooms and cheese.

What can I serve with these stuffed mushrooms?

A green salad, roasted vegetables, or couscous makes an excellent accompaniment.

Can I make this recipe vegan?

Yes, use dairy-free cream cheese and shredded vegan cheese alternatives.

Conclusion

Spinach and cheese stuffed portobello mushrooms are a flavorful, nutritious dish that’s easy to prepare yet impressive enough for entertaining. With a creamy, veggie-packed filling and golden, bubbly cheese topping, these mushrooms are sure to satisfy vegetarians and meat-eaters alike. Serve them as a hearty appetizer or a light main for a delicious and elegant meal.

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