Best 3 Spinach Stuffed Portobellos Recipes

Spinach stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. The combination of savory portobello mushrooms, creamy spinach filling, and a cheesy topping creates a flavor explosion that is sure to impress your taste buds. Whether you are a vegetarian or simply looking for a healthier alternative to traditional meat-based dishes, this recipe is sure to become a favorite in your kitchen. Let's dive into the ingredients and instructions needed to create this culinary masterpiece.

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SPINACH-STUFFED PORTOBELLOS

Spinach-Stuffed Portobellos image

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Cheese and Spinach Stuffed Portobellos image

"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

Provided by januarybride

Categories < 60 Mins

Time 40m

Yield 6 mushrooms, 6 serving(s)

Number Of Ingredients 12

Ingredients

6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1/2 teaspoon italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

Steps:

Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1

CHEESY SPINACH STUFFED PORTOBELLOS

Cheesy Spinach Stuffed Portobellos image

On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!

Provided by Jennifer Bass

Categories Vegetables

Time 1h

Number Of Ingredients 11

Ingredients

4 large portobello mushroom caps
1/4 tsp ground black pepper
1 c part-skim ricotta cheese
1/4 c freshly grated parmesan cheese
1/4 c shredded mozzarella cheese
1 9 oz. package frozen chopped spinach, thawed & drained of excess water
4 clove garlic, minced
1/2 small onion, minced
1 tsp italian seasoning
1/2 tsp garlic salt
1 c marinara sauce

Steps:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
2. Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
3. When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.

Tips:

Choose large Portobello mushrooms with intact stems.
Remove the gills from the underside of the mushrooms to prevent a bitter taste.
Use a spoon to gently scoop out the mushroom interiors, leaving a 1/2-inch border.
Chop the mushroom interiors and set aside for use in the stuffing.
Cook the stuffing over medium heat until the vegetables are soft and the mixture is well-combined.
Stuff the Portobello mushrooms with the spinach mixture, mounding it slightly.
Bake the stuffed mushrooms at 375°F for 20-25 minutes, or until the mushrooms are tender and the stuffing is hot.
Serve the stuffed Portobello mushrooms immediately, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

Spinach-stuffed Portobello mushrooms are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They're perfect for special occasions or everyday meals, and they're a great way to get your daily dose of vegetables. With their earthy flavor and hearty texture, Portobello mushrooms are the perfect canvas for a variety of fillings. The spinach stuffing in this recipe is simple to make and packed with flavor, thanks to the combination of fresh spinach, sautéed vegetables, and creamy cheese. So next time you're looking for a quick and easy meal that's both healthy and delicious, give this recipe a try!

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