Stuffed Portobello Mushrooms – Creamy, Cheesy & Perfect for Any Meal

🎉 Introduction

If you’re looking for a dish that is elegant, simple, and unbelievably delicious, these Stuffed Portobello Mushrooms are guaranteed to impress. Each portobello cap is packed with a rich, creamy spinach filling, enhanced with fresh herbs, garlic, and three melty cheeses. Once roasted, the mushrooms become tender and juicy, while the filling turns golden, savory, and irresistibly cheesy.

This recipe works perfectly as an appetizer, a light dinner, or a beautiful side dish. It’s low-carb, vegetarian-friendly, naturally flavorful, and delicious enough to make any mushroom lover swoon. With minimal prep and affordable ingredients, this dish delivers restaurant-level quality without the effort.

🧰 Equipment Needed

• Baking sheet
• Mixing bowl
• Spoon or spatula
• Oven (preheated to 400°F / 200°C)
• Cutting board
• Sharp knife
• Paper towels

🛒 Ingredients

Fruits & Vegetables

• 4 large portobello mushrooms
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced
• 1 tbsp fresh herbs (parsley or basil), finely chopped

Spices

• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Oils & Vinegars

• 2 tbsp olive oil

Dairy

• 1/2 cup cream cheese (softened)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

👩‍🍳 Directions

Step 1: Prepare the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Gently remove the stems from each portobello mushroom.
3. Use a spoon to scrape out the gills if desired (optional but helps with stuffing space).
4. Pat the mushrooms dry on both sides with paper towels.
5. Brush each mushroom with olive oil, then season lightly with salt and pepper.
6. Place the mushrooms cap side down on a baking sheet.

Step 2: Prepare the Creamy Filling

1. In a mixing bowl, add the cream cheese, mozzarella, and parmesan.
2. Stir until smooth and well combined.
3. Add the minced garlic, chopped spinach, fresh herbs, salt, pepper, and Italian seasoning.
4. Mix again until the filling is evenly blended and creamy.

Step 3: Stuff the Mushrooms

1. Spoon the creamy spinach mixture evenly into each mushroom cap.
2. Gently press the filling down so it stays in place.
3. Optional: Add a little extra mozzarella on top for a melty, golden finish.

Step 4: Bake

1. Transfer the baking sheet to the preheated oven.
2. Bake for 15–20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
3. For a golden top, switch to broil for the last 1–2 minutes.

Step 5: Serve

1. Garnish with extra herbs or a light drizzle of olive oil.
2. Serve hot as an appetizer, light meal, or side dish.

🍽️ Servings & Timing

• Servings: 4 stuffed mushrooms
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

🧊 Storage & Reheating

Refrigeration

Store in an airtight container for up to 3 days.

Freezing

Not recommended — mushrooms may become watery when thawed.

Reheating

• Oven: 350°F for 8–10 minutes
• Air fryer: 375°F for 4–5 minutes
• Microwave: 1 minute (less crisp)

🥄 Variations

• Spicy Kick: Add crushed red pepper flakes to the filling.
• Herb Explosion: Mix in basil, thyme, or dill for more freshness.
• Protein Option: Add shredded chicken or cooked quinoa.
• Veggie Boost: Add chopped bell peppers, onions, or sun-dried tomatoes.
• Cheese Lovers: Top with extra mozzarella or provolone.
• Low-Fat Option: Use light cream cheese and reduced-fat mozzarella.
• Garlic Lovers: Double the garlic powder or add roasted garlic.

❓ 10 FAQs

1. Do I need to remove the mushroom gills?
   It’s optional, but removing them gives more space for filling.
2. Can I use frozen spinach?
   Yes — thaw it first and squeeze out extra water.
3. Can I grill these instead of baking?
   Yes, grill over medium heat for about 10–12 minutes.
4. Do portobellos release water while cooking?
   Yes, but the cream cheese helps keep the filling creamy.
5. Can I make these ahead?
   Yes — stuff them in advance and bake when ready.
6. Can I use smaller mushrooms?
   Yes, just reduce baking time to 8–10 minutes.
7. Are these low-carb?
   Yes, they are naturally low-carb and keto-friendly.
8. What herbs work best?
   Parsley, basil, thyme, or a mix of your favorites.
9. Can I use vegan cheese?
   Absolutely — swap dairy for plant-based alternatives.
10. What can I serve with them?
    Chicken, steak, salmon, pasta, salad, or rice.

🏁 Conclusion

These Stuffed Portobello Mushrooms deliver an irresistible mix of creamy, cheesy, garlicky goodness wrapped inside tender roasted mushrooms. They’re rich but wholesome, simple but impressive, and perfect for any occasion — from weeknight dinners to holiday appetizer spreads. With their bold flavor, easy prep, and flexible variations, this recipe will quickly become a staple in your kitchen. Enjoy every delicious bite!

Adam

Stuffed Portobello Mushrooms – Creamy, Cheesy & Perfect for Any Meal

If you’re looking for a dish that is elegant, simple, and unbelievably delicious, these Stuffed Portobello Mushrooms are guaranteed to impress. Each portobello cap is packed with a rich, creamy spinach filling, enhanced with fresh herbs, garlic, and three melty cheeses. Once roasted, the mushrooms become tender and juicy, while the filling turns golden, savory, and irresistibly cheesy. This recipe works perfectly as an appetizer, a light dinner, or a beautiful side dish. It’s low-carb, vegetarian-friendly, naturally flavorful, and delicious enough to make any mushroom lover swoon. With minimal prep and affordable ingredients, this dish delivers restaurant-level quality without the effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 stuffed mushrooms

Ingredients Equipment Method Notes

Ingredients

  

Fruits & Vegetables

• 4 large portobello mushrooms
• 1 cup fresh spinach chopped
• 1 clove garlic minced
• 1 tbsp fresh herbs parsley or basil, finely chopped

Spices

• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Oils & Vinegars

• 2 tbsp olive oil

Dairy

• 1/2 cup cream cheese softened
• 1/2 cup mozzarella cheese shredded
• 1/4 cup parmesan cheese grated

Equipment

• Baking sheet
• Mixing bowl
• Spoon or spatula
• Oven (preheated to 400°F / 200°C)
• Cutting board
• Sharp knife
• Paper towels

Method

 

Step 1: Prepare the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Gently remove the stems from each portobello mushroom.
3. Use a spoon to scrape out the gills if desired (optional but helps with stuffing space).
4. Pat the mushrooms dry on both sides with paper towels.
5. Brush each mushroom with olive oil, then season lightly with salt and pepper.
6. Place the mushrooms cap side down on a baking sheet.

Step 2: Prepare the Creamy Filling

1. In a mixing bowl, add the cream cheese, mozzarella, and parmesan.
2. Stir until smooth and well combined.
3. Add the minced garlic, chopped spinach, fresh herbs, salt, pepper, and Italian seasoning.
4. Mix again until the filling is evenly blended and creamy.

Step 3: Stuff the Mushrooms

1. Spoon the creamy spinach mixture evenly into each mushroom cap.
2. Gently press the filling down so it stays in place.
3. Optional: Add a little extra mozzarella on top for a melty, golden finish.

Step 4: Bake

1. Transfer the baking sheet to the preheated oven.
2. Bake for 15–20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
3. For a golden top, switch to broil for the last 1–2 minutes.

Step 5: Serve

1. Garnish with extra herbs or a light drizzle of olive oil.
2. Serve hot as an appetizer, light meal, or side dish.

Notes

🧊 Storage & Reheating
Refrigeration

Store in an airtight container for up to 3 days.

Freezing

Not recommended — mushrooms may become watery when thawed.

Reheating

Oven: 350°F for 8–10 minutes

Air fryer: 375°F for 4–5 minutes

Microwave: 1 minute (less crisp)

🥄 Variations

Spicy Kick: Add crushed red pepper flakes to the filling.

Herb Explosion: Mix in basil, thyme, or dill for more freshness.

Protein Option: Add shredded chicken or cooked quinoa.

Veggie Boost: Add chopped bell peppers, onions, or sun-dried tomatoes.

Cheese Lovers: Top with extra mozzarella or provolone.

Low-Fat Option: Use light cream cheese and reduced-fat mozzarella.

Garlic Lovers: Double the garlic powder or add roasted garlic.

❓ 10 FAQs

Do I need to remove the mushroom gills?
It’s optional, but removing them gives more space for filling.

Can I use frozen spinach?
Yes — thaw it first and squeeze out extra water.

Can I grill these instead of baking?
Yes, grill over medium heat for about 10–12 minutes.

Do portobellos release water while cooking?
Yes, but the cream cheese helps keep the filling creamy.

Can I make these ahead?
Yes — stuff them in advance and bake when ready.

Can I use smaller mushrooms?
Yes, just reduce baking time to 8–10 minutes.

Are these low-carb?
Yes, they are naturally low-carb and keto-friendly.

What herbs work best?
Parsley, basil, thyme, or a mix of your favorites.

Can I use vegan cheese?
Absolutely — swap dairy for plant-based alternatives.

What can I serve with them?
Chicken, steak, salmon, pasta, salad, or rice.

🏁 Conclusion

These Stuffed Portobello Mushrooms deliver an irresistible mix of creamy, cheesy, garlicky goodness wrapped inside tender roasted mushrooms. They’re rich but wholesome, simple but impressive, and perfect for any occasion — from weeknight dinners to holiday appetizer spreads. With their bold flavor, easy prep, and flexible variations, this recipe will quickly become a staple in your kitchen. Enjoy every delicious bite!