Spinach-Stuffed Big Mushrooms

Savor the earthy delight of Spinach-Stuffed Big Mushrooms, where juicy portobello caps cradle a creamy spinach and cheese filling. Perfectly baked to golden perfection, this dish is a wholesome, vegetarian crowd-pleaser, ideal for appetizers or mains, bursting with flavor in every bite.

Why You’ll Love This Recipe:

This Spinach-Stuffed Big Mushrooms recipe is a love letter to flavor and simplicity. The robust, meaty texture of portobello mushrooms pairs beautifully with a luscious, garlicky spinach and cream cheese filling, creating a dish that’s both comforting and elegant. Whether you’re hosting a dinner party or craving a cozy weeknight meal, these stuffed mushrooms are versatile enough to shine as a sophisticated appetizer or a satisfying vegetarian main course. The recipe is straightforward, requiring minimal prep and basic ingredients, yet delivers restaurant-quality results. Plus, it’s customizable—swap ingredients to suit your taste or dietary needs without sacrificing deliciousness. Each bite offers a perfect balance of creamy, savory, and earthy notes, making it a guaranteed hit for mushroom lovers and skeptics alike.

Recipe Tips and Tricks:

• Choose the Right Mushrooms: Opt for large, firm portobello mushrooms with intact caps for easier stuffing and better presentation.
• Remove Gills Carefully: Use a spoon to gently scrape out the gills to create more room for filling and prevent excess moisture.
• Pre-Bake Mushrooms: Lightly bake the mushroom caps before stuffing to release excess water, ensuring they don’t become soggy.
• Don’t Overcook Spinach: Sauté spinach just until wilted to retain its vibrant color and nutrients.
• Cheese Matters: Grate your own Parmesan for better melting and flavor compared to pre-grated versions.
• Season Generously: Taste the filling before stuffing to adjust seasoning, as mushrooms absorb flavors.
• Golden Topping: Broil for the last 1-2 minutes for a crispy, golden cheese crust.
• Make Ahead: Prepare the filling a day in advance to save time on the day of serving.

Yield: 4 servings

Spinach-Stuffed Big Mushrooms

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Juicy portobello mushrooms stuffed with creamy spinach and cheese, baked to golden perfection for a delicious vegetarian delight.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• 4 large portobello mushrooms, stems and gills removed
• 2 cups fresh spinach, chopped
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1/4 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: fresh parsley for garnish

Instructions

1. Preheat Your Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prep the Mushrooms: Gently wipe portobello caps with a damp cloth. Remove stems and scrape out gills with a spoon.
3. Pre-Bake Mushrooms: Brush mushroom caps with 1 tbsp olive oil, place on the baking sheet, and bake for 5 minutes to release moisture.
4. Sauté the Spinach: Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. Add Spinach: Toss in chopped spinach, cooking for 2-3 minutes until wilted. Remove from heat and let cool slightly.
6. Mix the Filling: In a bowl, combine softened cream cheese, Parmesan, sautéed spinach, salt, and pepper. Stir until smooth and creamy.
7. Stuff the Mushrooms: Spoon the spinach mixture evenly into each mushroom cap, pressing gently to pack the filling.
8. Top with Breadcrumbs: Sprinkle panko breadcrumbs over the stuffed mushrooms for a crispy, golden finish.
9. Bake to Perfection: Bake for 15-20 minutes until the mushrooms are tender and the topping is golden brown.
10. Garnish and Serve: Sprinkle with fresh parsley, let cool for 5 minutes, and serve warm as an appetizer or main dish.

Notes

• Ensure mushrooms are not overbaked to avoid a rubbery texture; check for tenderness after 15 minutes.
• For a richer flavor, add a drizzle of balsamic glaze before serving.
• If using frozen spinach, thaw and squeeze out all excess water to prevent a watery filling.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 233Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 34mgSodium 560mgCarbohydrates 11gFiber 2gSugar 3gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes:

• Portobello Mushrooms: These large, meaty mushrooms are the star, offering a hearty base. Cremini or button mushrooms work for smaller bites.
• Spinach: Fresh spinach provides vibrant flavor and texture. Frozen spinach can be used but must be thoroughly drained.
• Cream Cheese: Adds creamy richness to the filling. Use full-fat for decadence or low-fat for a lighter option.
• Parmesan Cheese: Brings nutty, salty depth. Freshly grated is best, but pre-grated works in a pinch.
• Garlic: Fresh garlic cloves elevate the savory profile. Avoid powdered garlic for a more authentic taste.
• Olive Oil: Used for sautéing and brushing mushrooms. Extra virgin olive oil adds subtle fruitiness.
• Breadcrumbs: Panko breadcrumbs add crunch to the topping. Regular breadcrumbs or gluten-free options are fine substitutes.
• Salt and Pepper: Essential for seasoning. Use kosher salt for better control and freshly ground pepper for boldness.

Variations and Substitutions:

• Cheese Swaps: Replace cream cheese with goat cheese for tanginess or ricotta for a lighter texture. Swap Parmesan for pecorino or cheddar.
• Greens Alternatives: Use kale, Swiss chard, or arugula instead of spinach for a different flavor profile.
• Vegan Option: Substitute cream cheese with cashew cheese and use nutritional yeast instead of Parmesan.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
• Protein Boost: Add cooked crumbled sausage, bacon, or shredded chicken to the filling for non-vegetarian versions.
• Herb Enhancements: Incorporate fresh herbs like thyme, rosemary, or basil into the filling for extra aroma.
• Spicy Kick: Mix in red pepper flakes or diced jalapeños for a fiery twist.
• Nutty Crunch: Sprinkle chopped walnuts or pine nuts on top before baking for added texture.

Storage Options:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore texture.
• Freezer: Assemble unbaked stuffed mushrooms and freeze on a tray, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding 5-10 minutes to the cooking time.
• Avoid Microwaving: Microwaving can make mushrooms soggy; oven reheating is best for crispiness.

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