Looking for a healthier Stuffed Portobello Mushroom Cap recipe? My 3 Cheese & Spinach Stuffed Mushrooms are a 6-ingredient hearty vegetarian recipe anyone will love. Grill or oven bake for year-round dinner idea.
Portobello Mushroom Cap Recipe: 3 Cheese & Spinach Stuffed Mushrooms
I love a good Portobello Mushroom Cap recipe. Stuffing these gorgeous mushrooms makes a a tasty vegetarian main course or side dish and one so many people will enjoy. In fact, my 3 Cheese & Spinach Stuffed Mushrooms is so good this is one of my go-to recipes for company! I love how hearty this dish is and how it's a filling vegetarian meal even if you aren't a vegetarian.
The big portobello mushroom cap feels substantial and is a nice swap out for meat but can also be a nice side dish! I love a good stuffed mushroom recipe, and this one is the best!
Plus, you can't beat a recipe that you can make year-round either on the grill or in the oven. They are filled with low-fat cream cheese, sharp cheddar cheese, parmesan, garlic and a hearty helping of fresh spinach. This is a lightened up or healthy twist on stuffed mushrooms.
This Portobello mushroom cap recipe tastes equally delicious at a summer cook-out AND at a holiday table. This is a fabulous vegetarian main course for Thanksgiving, Christmas or Easter too.
The melty and delicious cheese is reminiscent of your favorite cheesy spinach dip! The flavors and textures in this portobello mushroom cap are a total flavor explosion. It also happens to be low calorie, low carb and gluten-free!3 Cheese & Spinach Stuffed Mushrooms Click To Tweet
Why You'll Love These Spinach Stuffed Mushrooms & Portobello Mushroom Cap recipe...
- These Spinach Stuffed Mushroom are a hit! Everytime I make them I end up sharing the recipe for my Portobello mushroom cap recipe. This is an easy and crowd pleasing vegetarian recipe!
- They look all fancy, but as with most of my dishes are actually pretty easy. You just mix the cheese and fresh spinach mixture in a bowl, clean the mushroom caps, stuff and put in the oven. You could also grill these in warmer weather.
- The prep time for this recipe is less than 10 minutes and they can be on your table in less than 30.
- Mushrooms are actually surprisingly healthy! They are packed with essential vitamins and minerals including vitamin D, potassium, selenium, copper, and magnesium. They are low in calories and even have protein in them.
- This entire hearty main course is less than 220 calories with 14 grams of protein!
Here's an overview of what you need to make Spinach Stuffed Mushrooms and this portobello mushroom cap recipe, but the exact recipe amounts are in the recipe card below.
- Portobello Mushroom Caps: You'll need two large and thick portobello mushroom caps. Look for ones that are at least 3+ inches wide and aren't too shallow or too deep. Check for the freshness of the mushrooms by making sure it doesn't have any slime on it. If you can't find the super large ones, you could also use four smaller ones and just cook them for a few minutes less.
- Olive Oil: You use a touch of olive oil to help the mushroom cook and to keep it from drying out.
- Whipped Cream Cheese: The filling base is made with this whipped cream cheese. I like to use whipped because it's lighter and is easier to mix the ingredients togeher.
- Cheddar Cheese: I like to use a nice sharp cheddar cheese. I pick 2% for lower calories, but pick the type that suites your diet.
- Parmesan: The third cheese in this is yummy parmesan cheese! I like to use freshly grated cheese here and not the type that comes in the plastic jar.
- Garlic: Minced garlic gives this a good flavor punch! You could also substitute garlic powder.
- Spinach: I love using fresh spinach! This recipe calls for 2 cups, so each portobello mushroom cap has an entire cup of healthy spinach in it!
- Salt & Black Pepper
- Optional Garnish: Fresh basil or parsley.
Here's an overview of how to make Spinach Stuffed Mushrooms and this portobello mushroom cap recipe, but the full printable recipe is below.
- Preheat the oven to 425 degrees.
- Clean the mushrooms by wiping them off with a wet paper towel. Remove the stems and portobello mushroom gills with a spoon. Dry well.
- Brush the portobello mushroom cap with the olive oil and sprinkle with salt and pepper.
- In a medium mixing bowl, stir together the whipped cream cheese, cheddar cheese, minced garlic and chopped spinach in a bowl. Add salt and pepper to taste.
- Carefully fill the portobello mushroom caps with the cheese and spinach mixture, dividing evenly. Place the Spinach Stuffed Mushrooms on a baking sheet or pan. For easy clean up you can line it with foil or parchment paper.
- Top the cap off with the shredded parmesan.
- Cook for 10-15 minutes or until tender.
Can I grill these Spinach Stuffed Mushrooms?
Yes! Turn your grill up to medium-high heat. Take the stuffed mushrooms outside on a baking sheet and transfer them to the grill. Grill for 10-20 minutes until the mushrooms are tender and the cheese is melted. These will most likely take a bit longer to cook on the grill than in the oven.
How do you prepare portobello mushroom caps?
Remove the gills and stem from inside the portobello mushroom cap using a spoon. For this recipe, you'll remove the black gills inside. Instead of just washing the mushroom, use a wet paper towell to wipe them down and clean them. If you submerge them in water they will soak up all the water and become too watery to cook. It can also make them mushy.
How do you know when the mushroom caps are done?
Depending on the size of the Portobello mushroom cap, they will be done between 10-20 minutes. They will darken and feel tender and no longer tough. You'll also notice the mushroom start to release it's natural juices, which helps it not be tough.
I love this Spinach Stuffed Mushrooms Portobello Mushroom Cap recipe as written, but here are some tasty variations.
- Mix Up the Greens: Use kale or swiss chard.
- Change to Flavor: Add some different spices to bring out different flavors. Try my Italian Spice Mix or Homemade Cajun Seasoning.
- Add Different Vegetables: Tomatoes, artichoke hearts, or chopped onion would also be delicious.
- Mix Up the Cheese: Mix up the cheese with your favorites or whatever you have on hand. You will need the cream cheese for the base though! Mozzarella cheese, colby jack cheese or even cheese blends will work.
- Make it Spicy: Add some red pepper flakes to the cheese and spinach mix.
- Make it an Appetizer: Use small portobello mushrooms or baby bella mushrooms for an appetizer sized stuffed mushroom. Cook the smaller mushrooms for less time. The little mushrooms can also be called cremini mushrooms.
Storage & Leftovers
These Spinach Stuffed Mushrooms are best served fresh, but you can store leftover in an airtight container in the fridge for up to three days. I would not freeze these as the texture of the mushrooms and cheese would be strange.
Can I make these ahead of time?
Yes! You can prepare the stuffed mushrooms in advance and cook them when you are ready to eat. Don't let them sit for longer than 18 hours or so though.
Is it ok to eat the gills of a portobello mushroom?
Yes! I remove them in the this recipe to get more room for the filling, but they are actually safe to eat. Removing them can give your dish a brighter look while keeping them on can make your mushroom look darker. Most mushroom recipes have you take them out, but you don't have to.
Should you always remove the gills from a portobello mushroom?
You don't actually have to remove the gills of portobello mushrooms and they are safe to eat. It's entirely personal preference on weather to remove them or not.
Can I make this with frozen spinach?
You can! Just make sure to fully drain any liquid in the spinach out.
This Spinach Stuffed Mushrooms & Portobello Mushroom Cap recipe is Versatile and Delish!
This Spinach Stuffed Mushrooms & Portobello Mushroom Cap recipe is so cheesy and delicious. It's seriously simple the make and this recipe is so versatile as a vegetarian main dish or side dish.
The rich meaty portobello really complements the salty, rich (but not too rich!) cheese to create a dish to remember. I hope you enjoy it as much as my family does. Here are some ideas to make this a meal.
Serve it With:
- Italian Chopped Salad
- Lemon Garlic Grilled Asparagus in Foil
- Zesty Italian Pasta Salad
- Mediterranean Roasted Vegetables
- Garlic Roasted Green Beans
- Pear & Arugula Salad
- Cheesy Foil Packet Potatoes
- Roasted Ranch Potatoes
- Marinated Cherry Tomato Salad
- Oven Roasted Broccoli
- Bruschetta Pasta Salad
3 Cheese & Spinach Stuffed Mushrooms Click To Tweet
More Portobello Mushroom Cap Recipes to Try:
I love Stuffed Portobello mushrooms! Here are 5 more tasty variations to try.
- Healthy Crab Stuffed Mushrooms
- Caprese Stuffed Mushrooms
- Vegetarian Taco Stuffed Mushrooms
- Goat Cheese & Spinach Stuffed Mushrooms with Balsamic Glaze
- Tomato, Red Pepper & Goat Cheese Stuffed Mushroom Caps
If you make this Spinach Stuffed Mushrooms & Portobello Mushroom Cap recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Spinach Stuffed Mushrooms - The Best Portobello Mushroom Cap Recipe
- Preheat the oven or grill to 425 or medium high heat.
- Clean mushroom by wiping off with a wet paper towel. Clear out the stems and gills with a spoon. Dry well.
- Coat with the olive oil and a pinch of the salt and pepper.
- Mix the whipped cream cheese, cheddar, garlic and spinach in the bowl. Add the rest of the salt and pepper to taste.
- Carefully fill the portobello caps with the mixture, dividing evenly.
- Top the cap with the Parmesan.
- Cook for 10-15 minutes or until tender.
Storage & LeftoversThese Spinach Stuffed Mushrooms are best served fresh, but you can store leftover in an airtight container in the fridge for up to three days. I would not freeze these as the texture of the mushrooms and cheese would be strange.
Can I make these ahead of time?Yes! You can prepare the stuffed mushrooms in advance and cook them when you are ready to eat. Don't let them sit for longer than 18 hours or so though.
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