Lightened Up 3 Cheese & Spinach Stuffed Portobello Mushroom Caps

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Lightened Up 3 Cheese & Spinach Stuffed Portobello Mushroom Caps

My Stuffed Portobello Mushroom Cap recipe with three cheeses and spinach is a vegetarian recipe anyone will love!

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

Hi friends!

I pride myself in making vegetarian food that meat eaters will also like.  In fact, it’s a daily goal of mine to make sure the Hubs doesn’t feel like he’s missing out at dinner because I don’t cook meat.  Aside from the whole I can’t make him love quinoa thing (it seriously breaks my heart,) he’s such a good sport about eating whatever I come up with.

He loves mushrooms, so I decided to experiment portobello mushrooms this summer.  My first attempt was a HUGE success.  These babies are da BOMB.

I call them —-> Lightened Up Three Cheese and Spinach Stuffed Portobello Mushroom Cap.

And yes, that’s a mouthful. 🙂

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

One bite in and the Hubs asked if we could have these again next week!  So I dare say they were a resounding success.

They look all fancy, but as with most of my dishes are actually pretty easy.  You just mix the cheese and fresh spinach (no frozen stuff here!) mixture in a bowl, clean the mushroom caps, stuff and put in the oven.  You could also grill these in warmer weather.

I got these ready to go in the oven in less than 10 minutes.

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

To give them that more authentic spinach cheese dip taste, I added a little fresh parmesan on the top AND a little sprinkle of nutmeg.  It’s a subtle addition, but so good.

You can grill them, pop them in the oven OR smoke them if you have a smoker.  I highly recommend smoking them if you can!

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

The lightened up comes from adding lower calorie whipped cream cheese and 2% sharp cheddar.  I also packed a good amount of spinach in there.  It’s not something to have every night, but once a week I’m game.

And really, you guys know I struggle turning down cheese!

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

The rich meaty portobello really complements the salty, rich (but not too rich!) cheese to create a dish to remember.  Serve with a salad (like my White Bean Salad from Tuesday) or another veggie based side dish for a hearty meal.

I hope you enjoy it!

5 from 2 votes
Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt
Lightened Up 3 Cheese & Spinach Stuffed Portobello Mushroom Caps
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Lightened up 3 cheese and spinach Stuffed Portobello Mushroom Caps. For grilling or baking in the oven.
Course: Dinner, Lunch, Side Dish
Cuisine: Amercian, Grilling, Vegetarian
Servings: 2 servings
Ingredients
  • 2 large & thick portobello caps
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1/2 cup light whipped cream cheese
  • 1/2 cup 2% sharp cheddar cheese
  • 1 teaspoon minced garlic
  • 2 cups fresh spinach finely chopped
  • 1 tablespoon fresh shaved Parmesan
  • pinch of nutmeg
Instructions
  1. Preheat the oven or grill to 425 or medium high heat.
  2. 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.
  3. Mix the whipped cream cheese, cheddar, garlic and spinach in the bowl. Add the rest of the salt and pepper to taste.
  4. Carefully fill the portobello caps with the mixture, dividing evenly.
  5. Top the cap with the Parmesan and a pinch of nutmeg.
  6. Cook for 10-15 minutes or until tender.

Like it? I’d love it if you could pin to your favorite Pinterest board!

Lightened Up 3 Cheese and Spinach Stuffed Portobello Mushroom Caps / Running in a Skirt

Also try my… Tomato, Roasted Red Pepper and Goat Cheese Stuffed Mushrooms!

 

Thanks for stopping by today! Come back tomorrow for Fashion Friday!  I’m showcasing that dress I got in Austin. 

Your turn?

What is one dish you always make?

Have you ever stuffed mushrooms before?

By | 2018-06-28T13:07:48-04:00 July 7th, 2016|All Vegetarian, Dinner, Food, Grilling, Vegetarian Meals|30 Comments

30 Comments

  1. […] Lightened Up 3 Cheese Portobello Mushrooms […]

  2. […] Vegetarian option: Three Cheese and Spinach Stuffed Portobello Mushrooms […]

  3. […] love serving it with my lightened up Three Cheese Portobello Caps. They are a perfect pair for an outdoor spring or summer […]

  4. […] Lightened Up 3 Cheese & Spinach Stuffed Portobello Mushroom Caps […]

  5. Rachel @ RachelMcMichael.com July 14, 2016 at 5:30 am - Reply

    Oh my YUM!!!!! This is a must try! Thank you for sharing!

  6. Miz Helen July 11, 2016 at 7:27 pm - Reply

    5 stars
    I love your Stuffed Portobello Mushroom Caps, Portobello is one of my favorites! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    • JulieWunder July 12, 2016 at 3:06 pm - Reply

      Hi Miz Helen! I’m so glad you like them. They are soooooo good. I hope you’ll get a chance to make them.

  7. cheese and spinach are one of my go to’s looks super easy. thanks for linking up today

  8. Laura Stailey July 11, 2016 at 10:59 am - Reply

    Had these last night and the recipe is definitely a keeper. They were delish! Served with grilled marinated asparagus and grilled avocado halves (just had to try this…..will do it again). I could eat vegetarian all the time but I saw on my husband’s FB post that he really enjoyed the mushrooms but is looking forward to meat tonight.{{sigh}}

  9. Courtney July 8, 2016 at 5:38 pm - Reply

    My mouth is watering just looking at these. So many of my favorite things, together in one delicious meal! YUM.

  10. Annmarie July 8, 2016 at 9:40 am - Reply

    I love porotobello mushrooms! This lightened up 3 cheese version looks amazing! Thanks for sharing and linking up 🙂

  11. Mary Ellen @ VNutrition July 8, 2016 at 9:03 am - Reply

    Ooh these look tasty! I love how you create delicious recipes but like you said, they aren’t too hard to make. Pinned!

  12. Andrea on Vacation July 8, 2016 at 8:18 am - Reply

    I saw these on Instagram and immediately wanted to make them. I love stuffed mushroom caps! An easy summer dinner on the grill or oven.

  13. Mandi Korn July 7, 2016 at 5:10 pm - Reply

    Wow, that looks delicious and right up my alley, thanks for sharing and if I make it I will let you know:o)

  14. [email protected] July 7, 2016 at 2:49 pm - Reply

    Wow! Ten mins. I love meals that have very little prep time. Looks delicious!

    • JulieWunder July 9, 2016 at 11:39 am - Reply

      Me too! I’m a firm believer healthy and delicious food doesn’t have to take a a lot of time.

  15. Farrah July 7, 2016 at 9:43 am - Reply

    These look so good! I’ve been craving something savory and these would definitely hit the spot! <3

  16. Louann Kristy July 7, 2016 at 8:31 am - Reply

    5 stars
    Oh my gosh that looks so delicious ! I loved Stuff Mushrooms so these are a definite win in my book. 🙂
    Thanks for sharing !!

    xx

  17. Susie @ SuzLyfe July 7, 2016 at 6:49 am - Reply

    I said this last week, but once I get my kitchen back, I’m totally doing portobellos. But we have no idea how long that will be, so until then, I will drool over yours!

    • JulieWunder July 9, 2016 at 11:30 am - Reply

      Portobellos are so good! Hope you get that kitchen back soon.

  18. Blane Sherer July 7, 2016 at 5:19 am - Reply

    It’s nice seeing how well you and the
    hubs get along ( smile ).

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