Description
Spinach Cheese Stuffed Portobello is a mouthwatering vegetarian dish featuring tender portobello mushrooms filled with a creamy spinach and cheese blend. Perfect for impressing guests or enjoying a cozy meal at home.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups fresh baby spinach
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp cloth, remove the stems, and scoop out the gills. Brush both sides with olive oil and season with salt and pepper.
- Heat a skillet over medium heat. Add 1 tablespoon of olive oil and sauté minced garlic until fragrant (about 1 minute). Add fresh spinach and cook until wilted (about 2 minutes).
- In a mixing bowl, combine cream cheese, sautéed spinach, shredded mozzarella, salt, and pepper. Mix until smooth.
- Generously spoon the cheesy spinach mixture into each mushroom cap.
- Place stuffed mushrooms on the prepared baking sheet and bake for about 20-25 minutes or until golden brown and bubbling.
- Transfer to plates and enjoy as an impressive appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed portobello (180g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 40mg