Spinach & Cheese Stuffed Portobello Mushrooms
Deliciously rich and creamy, these Spinach & Cheese Stuffed Portobello Mushrooms are a perfect vegetarian dish, loaded with flavor and nutrients.
Ingredients
Mushroom Base
- 4 pieces Large portobello mushrooms Cleaned with stems removed
Stuffing
- 2 cups Spinach Fresh, sautéed
- 4 oz Cream cheese Softened
- 1 cup Mozzarella cheese Shredded
- 1/4 cup Parmesan cheese Grated
- 1/4 cup Feta cheese Crumbled
- 2 tbsp Olive oil For sautéing
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, sauté the spinach in olive oil until wilted.
- In a bowl, mix the sautéed spinach with cream cheese, mozzarella, Parmesan, feta, salt, and pepper.
Assembly & Baking
- Stuff the mushroom caps with the cheese and spinach mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden.
Notes
Serve warm as a main dish or appetizer. Customize fillings with herbs or other veggies if desired. Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for 2-3 days.