Spinach and Goat Cheese Stuffed Portobello Mushrooms

/, Dinner, Food, Side Dishes, Vegetarian Meals/Spinach and Goat Cheese Stuffed Portobello Mushrooms

Spinach and Goat Cheese Stuffed Portobello Mushrooms

Need a vegetarian dinner idea?  My Spinach and Goat Cheese Stuffed Portobello Mushrooms are nothing short of dreamy!

Spinach and Goat Cheese Stuffed Portobello Mushrooms

Hi guys!

We are big mushroom fans in our house.  The Hubs loves them so I know he’ll be a fan of any vegetarian dish featuring them.  Because of that, some sort of stuffed mushroom is on our menu frequently.  We love these Lightened Up Four Cheese and Spinach Stuffed Mushrooms, Caprese Stuffed Mushrooms and Taco Stuffed Mushrooms for fast and simple dinners.

I wanted to mix up our rotation AND I had a bunch of leftover goat cheese… so that’s where this delicious creating was born.  These Spinach and Goat Cheese Stuffed Portobello Mushrooms were an experiment that totally worked, so I had to share it with you!

 

Another great vegetarian dinner idea! Spinach and Goat Cheese Stuffed Portobello Mushrooms from Running in a Skirt #healthy #vegetarian #recipeClick to Tweet

Spinach and Goat Cheese Stuffed Portobello Mushrooms

Spinach and Goat Cheese Stuffed Portobello Mushrooms are the perfect dinner!

There is something very satisfying about serving a big, hearty and meaty portobello mushroom.  It feels important enough for meat eaters as a main course and vegetarians usually love it too.  These particular mushrooms are super delicious because they are filled with a creamy combination of goat cheese and cream cheese.  I like to use reduced fat cream cheese in this because I don’t think it takes away any flavor, but use whichever you are more comfortable with.  The flavor is incredible and so rich either way.

To add some extra nutrition I put an entire cup of chopped spinach in the mix.  I love the color and health benefits it adds to the dish!

Spinach and Goat Cheese Stuffed Portobello Mushrooms

The wild card here is the totally addictive balsamic glaze on the top.  The rich flavor is just what these mushrooms need to be an over the top vegetarian dinner idea.

What’s great about this meal is you can either bake these babies in the oven OR grill them outside in the summer.

Spinach and Goat Cheese Stuffed Portobello Mushrooms

 

Ingredients in Spinach and Goat Cheese Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms are so easy to make and use just FIVE ingredients.

 

How to make Spinach and Goat Cheese Stuffed Portobello Mushrooms…

  1. Clean the mushrooms.
  2. Blend the goat cheese and cream cheese together.
  3. Fold in the chopped fresh spinach.
  4. Stuff the mushrooms.
  5. Bake or Grill
  6. Drizzle with the glaze!

 

Spinach and Goat Cheese Stuffed Portobello Mushrooms

These super simple stuffed mushrooms are sure to please even the pickiest meat eater into trying a vegetarian meal!  Give them a try and let me know what you think.

 

Another great vegetarian dinner idea! Spinach and Goat Cheese Stuffed Portobello Mushrooms from Running in a Skirt #healthy #vegetarian #recipeClick to Tweet

 

Love mushrooms? Try these too!

 

Pin for later…

Spinach and Goat Cheese Stuffed Portobello Mushrooms

 

 

5 from 6 votes
Spinach and Goat Cheese Stuffed Portobello Mushrooms
Spinach and Goat Cheese Stuffed Portobello Mushrooms
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

These Spinach and Goat Cheese Stuffed Portobello Mushrooms are the perfect vegetarian meal. Great for grilling or baking in the oven.

Course: Dinner, Lunch
Cuisine: American
Keyword: Spinach and Goat Cheese Stuffed Portobello Mushrooms
Servings: 2
Calories: 220 kcal
Ingredients
  • 2 large portobello mushroom caps
  • 4 ounces goat cheese
  • 1/4 cup reduced fat cream cheese
  • 2 cups fresh spinach chopped
  • balsamic glaze
Instructions
  1. Preheat the oven or grill to 425 degrees.

  2. Clean the mushrooms by carefully removing the stem and scraping the brown gills out with a spoon. Wipe clean with a towel.

  3. In a food processor blend together the cream cheese and goat cheese. Stir in the chopped spinach.

  4. Carefully stuff the mushrooms with the cheese and spinach mixture.

  5. Cook for 10-15 minutes or until the mushrooms are tender and the cheese melts. Cooking time may vary due to the size of your mushrooms.

  6. Drizzle with balsamic glaze and serve immediately.

Recipe Notes

I LOVE this Balsamic Glaze.

 

 

Spinach and Goat Cheese Stuffed Portobello Mushrooms

 

Your turn!

Do you like stuffed mushrooms?

By | 2019-07-02T17:20:48-05:00 July 10th, 2019|All Vegetarian, Dinner, Food, Side Dishes, Vegetarian Meals|6 Comments

6 Comments

  1. Brian Jones July 25, 2019 at 5:51 am - Reply

    5 stars
    I know I will love this recipe as the stuffing is very similar to one that I have been stuffing cannelloni with for years, great minds 😀

  2. Mayuri Patel July 23, 2019 at 10:46 pm - Reply

    5 stars
    I love mushrooms and am always looking out for new veggie recipes so that I can enjoy portobello mushrooms.Stuffed with cheese and spinach… thats awesome.

  3. Ramona July 22, 2019 at 12:37 pm - Reply

    5 stars
    Oh my!! I am always on the search for stuffed mushrooms and this sounds insanely delicious. I cannot wait to give this a try. I love all the ingredients, simply beautiful. Thank you for sharing!

  4. Beth Neels July 22, 2019 at 9:17 am - Reply

    5 stars
    I love stuffed shrooms, but have never tried them with goat cheese! Can’t wait to give these a try!

  5. Michelle July 21, 2019 at 12:13 pm - Reply

    5 stars
    Yum! These mushrooms look soooo good! I’ve been looking for more hearty vegetarian meal ideas. I like spinach and goat cheese, so I’m definitely trying this recipe out.

  6. Lisa Ballantyne July 10, 2019 at 1:17 pm - Reply

    5 stars
    I love stuffed portabellos! It’s been awhile since I’ve enjoyed one tho! Have a great day, and big kisses to Hunter and Jackson! They are such beautiful little boys!

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.