Stuffed Portobello Mushrooms

Juicy portobello mushrooms filled with a savory garlic, spinach, and cheese mixture, then baked until tender and golden.

Ingredients

For the Mushrooms:

• 4 large portobello mushroom caps
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Filling:

• 2 tbsp olive oil
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 4 oz (115 g) cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• ¼ tsp black pepper
• Salt to taste
• 2 tbsp chopped fresh parsley

Directions

1. Prepare the mushrooms
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and carefully scrape out the dark gills with a spoon. This creates more room for the filling.

2. Season the mushrooms
   Place the mushroom caps on the baking sheet, rounded side down.

Mix olive oil, garlic, Italian seasoning, salt, and black pepper. Brush the mixture over the mushrooms, including the edges.

3. Make the filling
   Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.

Add the chopped spinach and cook for 2–3 minutes, until wilted. Remove from the heat.

4. Combine the filling
   Stir the cream cheese into the warm spinach mixture until smooth.

Add mozzarella, Parmesan, Italian seasoning, red pepper flakes, black pepper, salt, and parsley. Mix well.

5. Stuff the mushrooms
   Divide the filling evenly among the four mushroom caps, gently pressing it into the mushrooms.

Sprinkle a little extra mozzarella and Parmesan over the top if desired.

6. Bake
   Bake for 18–22 minutes, until the mushrooms are tender and the cheese is melted and golden.

For a more browned top, broil for 1–2 minutes at the end, watching carefully.

7. Rest and serve
   Allow the stuffed mushrooms to rest for about 5 minutes. Garnish with fresh parsley and serve warm.

Nutrition Information

Approximate per serving, based on 4 stuffed mushrooms:

• Calories: 285 kcal
• Protein: 11 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Net Carbohydrates: 7 g
• Fat: 24 g
• Saturated Fat: 9 g
• Cholesterol: 40 mg
• Sodium: 420 mg
• Sugar: 4 g

Nutrition values are estimates and may vary depending on ingredients and brands.

Q&A

Can I add meat?
Yes. Cooked crumbled sausage, bacon, ground beef, or shredded chicken can be added to the filling.

Can I make them keto?
Yes. These stuffed mushrooms are naturally low in carbohydrates and work well for a keto meal.

Can I use another cheese?
Absolutely. Feta, cheddar, Gruyère, or Monterey Jack can be substituted for some or all of the mozzarella.

Can I prepare them ahead of time?
Yes. Stuff the mushrooms, cover, and refrigerate for up to 24 hours. Bake just before serving.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.

What can I serve with them?
They pair well with grilled chicken, steak, roasted vegetables, a green salad, or cauliflower rice.