Spinach Rockefeller Stuffed Portabellas
Delight your taste buds with these decadent Spinach Rockefeller Stuffed Portabellas – a luxurious twist on the classic oyster dish that's perfect for vegetarians and mushroom lovers alike! Juicy, meaty portabella mushroom caps are stuffed with a creamy mixture of sautéed baby spinach, rich cream cheese, and zesty Parmesan, then topped with golden, buttery panko breadcrumbs for an irresistible crunch. With hints of garlic and a bright splash of lemon juice, this dish is bursting with flavor and easy enough to prepare for a weeknight dinner, yet elegant enough for entertaining. Ready in under an hour, these stuffed mushrooms make a show-stopping side dish, appetizer, or even a satisfying vegetarian entree. Perfectly baked to achieve a bubbly, golden topping, this recipe will have everyone coming back for seconds!
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Ingredients
- 4 pieces large portabella mushrooms
- 4 cups baby spinach
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons butter
- 0.5 tablespoon olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Wipe the portabella mushrooms clean with a damp paper towel and carefully remove the stems and gills using a spoon. Lightly brush the mushroom caps with olive oil and set them on the prepared baking sheet, gill side up.
Step 3
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
Step 5
In a mixing bowl, combine the softened cream cheese, 1/4 cup of grated Parmesan cheese, lemon juice, salt, and black pepper. Chop the cooked spinach and stir it into the cream cheese mixture until well incorporated.
Step 6
Spoon the spinach mixture evenly into the mushroom caps, spreading it out to cover the surface of each cap.
Step 7
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toss until lightly golden and toasted, about 2-3 minutes.
Step 8
Top each stuffed mushroom cap with the toasted breadcrumbs and sprinkle the remaining 1/4 cup of Parmesan cheese on top.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
Step 10
Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
| Serving size | (842.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1060.4 |
| Total Fat 83.9g | 0% |
| Saturated Fat 46.2g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 231.3mg | 0% |
| Sodium 2661.3mg | 0% |
| Total Carbohydrate 51.0g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 14.4g | |
| Protein 38.8g | 0% |
| Vitamin D 32.5IU | 0% |
| Calcium 707.2mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1622.6mg | 0% |
Source of Calories