30-Minute Savory Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and cheese stuffed portobello mushrooms make a delicious and easy vegetarian dinner. These baked portobello mushrooms are filled with a savory spinach and mozzarella mixture, creating a cheesy and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F.
- Clean the portobello mushrooms and remove stems. Place caps on a baking sheet, gill-side up.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add spinach and cook until wilted. Season with salt and black pepper.
- Spoon the spinach mixture evenly into each mushroom cap.
- Top with shredded mozzarella cheese.
- Bake for 18–22 minutes, until mushrooms are tender and cheese is melted and lightly golden.
Notes
- For extra flavor, add a sprinkle of grated parmesan before baking.
- Let the mushrooms cool slightly before serving to avoid burning.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 260
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: vegetarian mushroom recipe, baked portobello mushrooms, cheesy mushroom caps, easy vegetarian dinner, spinach mushroom recipe