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Stuffed Portabella Mushrooms with Garlic & Spinach
Kathie Clane

Stuffed Portabella Mushrooms with Garlic & Spinach

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 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian-inspired
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 4 large portabella mushroom caps
  • 3 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup breadcrumbs optional, for topping

Method
 

  1. 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.
  2. 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.
  3. Mix the Filling: In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, thyme, salt, and black pepper. Mix until well combined.
  4. Stuff the Mushrooms: Spoon the filling evenly into the prepared mushroom caps, mounding slightly. Sprinkle breadcrumbs on top if desired for extra texture.
  5. 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.
  6. 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.