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Savory Cheesy Stuffed Portobello Mushrooms Recipe with Spinach and Sun-Dried Tomatoes

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A quick and easy vegetarian recipe featuring juicy portobello mushrooms stuffed with a creamy blend of spinach, sun-dried tomatoes, and three cheeses, baked to golden perfection.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil preferred)
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil, plus extra for brushing mushrooms
  • A handful fresh basil, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Gently clean the portobello caps with a damp cloth and remove the stems. Brush both sides lightly with olive oil and sprinkle with a little salt and pepper. Set aside.
  3. Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Toss in the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, wilted spinach, and fresh basil if using. Season with salt and pepper to taste. Mix until well combined and creamy.
  5. Spoon the filling evenly into each mushroom cap, mounding slightly.
  6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned on top.
  7. Let them cool for a couple of minutes before serving to allow the filling to set slightly.

Notes

Brush mushrooms with olive oil to prevent dryness and promote even roasting. Wilt spinach just until tender to keep freshness. Avoid overcrowding baking sheet to prevent steaming. Drain excess liquid halfway through baking if mushrooms release too much moisture. Soften cream cheese to room temperature for smooth filling. Can substitute dairy-free cheeses for vegan version.

Nutrition

Keywords: stuffed mushrooms, portobello mushrooms, vegetarian, cheesy, spinach, sun-dried tomatoes, quick recipe, easy dinner, meatless meal

Find it online: https://magnetmeal.com/savory-cheesy-stuffed-portobello-mushrooms-recipe-with-spinach-and-sun-dried-tomatoes/