Spinach Stuffed Mushrooms - The Best Portobello Mushroom Cap Recipe
Julie Wunder
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.
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.
Notes
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.