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Spinach and Cheese Stuffed Portobello Mushroom

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 250
A delicious and easy-to-make stuffed mushroom recipe featuring fresh spinach and a blend of cheeses, perfect as an appetizer or main dish.

Ingredients

Main

  • 2 large Portobello mushrooms (Fresh and firm)
  • 1 tablespoon olive oil (For drizzling)
  • 1/2 teaspoon garlic powder (Seasoning)
  • 1/4 teaspoon salt (To taste)
  • 1/4 teaspoon black pepper (To taste)
  • 1 tablespoon butter (For sautéing)
  • 2 cups fresh spinach (Washed and chopped)
  • 1/2 cup ricotta cheese (For creaminess)
  • 1/2 cup shredded mozzarella cheese (For melting)
  • 1/4 cup grated Parmesan cheese (For flavor)
  • 1/4 teaspoon crushed red pepper flakes (For a slight kick)

Instructions 

  • Preheat oven to 375°F (190°C). Remove stems from mushrooms and brush with olive oil.
  • Sauté spinach in butter until wilted, then mix with ricotta, mozzarella, Parmesan, garlic powder, salt, pepper, and red pepper flakes.
  • Stuff the mushroom caps with the spinach and cheese mixture, then place on a baking sheet.
  • Bake for 15 minutes until cheese is bubbly and golden.

Notes

For extra flavor, sprinkle with additional Parmesan before serving.
Calories: 250kcal
Cost: $12
Course: Appetizer
Cuisine: American
Keyword: Cheese, Portobello, Spinach