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Spinach & Cheese Stuffed Portobello Mushrooms

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Hearty portobello mushroom caps filled with a creamy spinach and veggie mixture, topped with bubbling melted mozzarella and finished with a golden crust. A satisfying low-carb, vegetarian dish that’s perfect as an appetizer or main.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Brush mushroom caps with olive oil and place them on the prepared sheet, hollow side up.
  3. In a skillet over medium heat, sauté garlic in a bit of olive oil until fragrant.
  4. Add chopped spinach, corn, and carrots. Cook for 2–3 minutes until spinach is wilted.
  5. Remove from heat and mix in cream cheese, pepper, and salt until combined.
  6. Fill each mushroom cap with the spinach mixture, then top generously with shredded mozzarella.
  7. Bake for 18–20 minutes, or until cheese is melted and bubbly.
  8. Broil for 2–3 minutes for a golden top.
  9. Garnish with fresh oregano or basil leaves and serve warm.

Notes

  • Choose firm, fresh portobellos for best results.
  • Pat mushrooms dry before stuffing to prevent sogginess.
  • You can prepare the filling ahead of time and refrigerate until ready to bake.
  • Try adding chopped sun-dried tomatoes or olives for variation.

Nutrition

Keywords: stuffed mushrooms, spinach stuffed portobello, vegetarian main, low-carb dinner, cheese stuffed mushrooms

Find it online: https://foodiecara.com/spinach-cheese-stuffed-portobello-mushrooms/