Portabellas Florentine

Elevate your vegetarian menu with these irresistible Portabellas Florentine—juicy, meaty portabella mushroom caps stuffed with a creamy blend of sautéed spinach, cream cheese, parmesan, and a hint of nutmeg for a touch of warmth and depth. Topped with golden, bubbly mozzarella and crispy breadcrumbs, these baked delights are as satisfying as they are elegant. Perfect as a hearty appetizer or a light main course, this recipe comes together in just 45 minutes, making it ideal for weeknight dinners or entertaining guests. Garnish with fresh parsley for a burst of color and flavor, and watch as these nutrient-packed mushroom bites steal the spotlight.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces large portabella mushrooms
• 6 cups fresh spinach
• 2 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 cup cream cheese, softened
• 0.5 cup parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 0.25 teaspoon nutmeg, ground
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.33 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the portabella mushrooms by wiping the caps with a damp paper towel. Remove the stems and scrape out the gills with a spoon to create space for the stuffing.

Step 3

Drizzle 1 tablespoon of olive oil over the mushroom caps and season them lightly with a pinch of salt and pepper. Arrange them cap-side down on a baking sheet lined with parchment paper.

Step 4

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the minced garlic for 1-2 minutes, until fragrant.

Step 5

Add the fresh spinach to the skillet in batches, stirring frequently, until wilted. This should take about 3-4 minutes. Remove from heat and let the spinach cool slightly.

Step 6

In a mixing bowl, combine the cooked spinach, cream cheese, parmesan cheese, half of the shredded mozzarella, nutmeg, salt, and pepper. Stir until well mixed.

Step 7

Spoon the spinach mixture evenly into the prepared mushroom caps, pressing lightly to ensure the filling stays in place.

Step 8

Sprinkle the stuffed mushrooms with the remaining mozzarella cheese and the breadcrumbs.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.

Step 10

Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Serve warm.

Nutrition Facts

Serving size	(1136.8g)

Amount per serving	% Daily Value*
Calories	1879.4

Total Fat 150.4g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.7mg	0%
Sodium 4061.0mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 21.2g
Protein 73.8g	0%

Vitamin D 28.0IU	0%
Calcium 1712.2mg	0%
Iron 11.5mg	0%
Potassium 1889.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 15.2%

Carbs: 15.0%