Delight in this flavorful recipe for stuffed portabella mushrooms filled with a savory mixture of garlic, spinach, cream cheese, and Parmesan. Perfect as a hearty appetizer or light main course, these mushrooms are easy to prepare and ideal for entertaining or weeknight meals. A versatile dish with gourmet appeal!

Recipe Tips and Tricks

Use fresh, firm portabella mushrooms for the best texture.
Remove the gills gently to avoid breaking the mushroom caps.
Pre-cook the spinach slightly to prevent excess moisture in the filling.
Add breadcrumbs on top for extra crunch.
Customize the filling with your favorite herbs or protein like cooked sausage.

Stuffed Portabella Mushrooms with Garlic & Spinach

Kathie Clane

Savory stuffed portabella mushrooms with garlic, spinach, and Parmesan – a delicious, versatile dish for appetizers or light meals.

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Prep Time 15

Cook Time 20

Additional Time 5

Total Time 40

Course Portabella mushroom recipes

Cuisine Italian-inspired

Servings 4 servings

Calories 235 kcal

Ingredients

4 large portabella mushroom caps
3 cups fresh spinach chopped
2 cloves garlic minced
4 oz cream cheese softened
¼ cup grated Parmesan cheese
½ tsp dried thyme
¼ tsp black pepper
¼ tsp salt
2 tbsp olive oil
¼ cup breadcrumbs optional, for topping

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the portabella mushrooms by gently wiping them with a damp cloth and remove the stems and gills with a spoon. Brush the caps lightly with olive oil and set aside.
Cook the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the garlic for 1-2 minutes until fragrant. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
Mix the Filling: In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, thyme, salt, and black pepper. Mix until well combined.
Stuff the Mushrooms: Spoon the filling evenly into the prepared mushroom caps, mounding slightly. Sprinkle breadcrumbs on top if desired for extra texture.
Bake: Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes or until the mushrooms are tender and the filling is golden and bubbly.
Serve: Let the mushrooms cool for a few minutes before serving. Garnish with a sprinkle of fresh parsley or extra Parmesan if desired.

Notes

Vegan Option: Substitute cream cheese with a vegan alternative and use nutritional yeast instead of Parmesan.
Add diced cooked chicken or bacon for a heartier filling.

Keyword appetizer recipe, easy cooking, garlic, gourmet food, healthy recipes, Italian-inspired, Parmesan, spinach, Stuffed portabella mushrooms, vegetarian dish