Spinach Stuffed Portabella Caps

Elevate your appetizer game with these Spinach Stuffed Portabella Caps, a savory blend of fresh spinach, creamy cheeses, and perfectly seasoned filling nestled in hearty portabella mushroom caps. This quick and easy recipe strikes a balance of indulgence and nutrition, featuring a mixture of cream cheese, Parmesan, and mozzarella combined with garlic-sautéed spinach for a rich and satisfying bite. Topped with a golden layer of melted cheese—and optionally, crunchy panko breadcrumbs—these stuffed mushrooms make a show-stopping vegetarian main course, side dish, or party appetizer. With just 15 minutes of prep time and a short bake, these flavorful bites can take center stage at any meal. Keywords: spinach stuffed mushrooms, vegetarian mushroom recipe, baked portabella caps, easy mushroom appetizers.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 Portabella mushroom caps
• 4 cups Fresh spinach
• 2 tablespoons Olive oil
• 2 Garlic cloves, minced
• 4 ounces Cream cheese, softened
• 1 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 teaspoons Italian seasoning
• 0.25 cup Panko breadcrumbs (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon, being careful not to damage the caps.

Step 3

Brush both sides of the mushroom caps with 1 tablespoon of olive oil, then place them stem-side up on the prepared baking sheet.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Remove the skillet from heat and allow the spinach to cool slightly.

Step 6

In a large mixing bowl, combine the cream cheese, Parmesan cheese, half of the mozzarella cheese, salt, black pepper, and Italian seasoning. Mix until smooth and well combined.

Step 7

Squeeze any excess liquid from the cooked spinach and chop it finely. Stir the spinach into the cheese mixture until thoroughly combined.

Step 8

Spoon the spinach and cheese mixture evenly into the mushroom caps, mounding it slightly in the center.

Step 9

If using, sprinkle panko breadcrumbs on top of the filling for added crunch. Then sprinkle the remaining mozzarella cheese over the stuffed mushrooms.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Step 11

Remove the stuffed mushrooms from the oven and let them cool for 5 minutes before serving. Enjoy as a main course, side dish, or appetizer!

Nutrition Facts

Serving size	(975.4g)

Amount per serving	% Daily Value*
Calories	1551.4

Total Fat 117.9g	0%
Saturated Fat 58.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 293.5mg	0%
Sodium 3919.6mg	0%
Total Carbohydrate 52.5g	0%
Dietary Fiber 8.8g	0%
Total Sugars 15.1g
Protein 78.0g	0%

Vitamin D 28.0IU	0%
Calcium 1949.0mg	0%
Iron 7.5mg	0%
Potassium 1710.9mg	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: 67.0%

Protein: 19.7%

Carbs: 13.3%