Spinach Stuffed Portabella Mushrooms
Elevate your appetizer game with these irresistible Spinach Stuffed Portabella Mushrooms, a perfect blend of earthy flavors and creamy textures. Large, meaty portabella mushroom caps serve as the ideal vessel for a decadent filling of sautéed fresh spinach, garlic, cream cheese, and Parmesan, creating a savory, nutrient-packed bite. Topped with golden, melty mozzarella and an optional breadcrumb crunch, these stuffed mushrooms are baked to perfection, offering a delightful combination of soft and crispy textures. Ready in just 45 minutes, this low-carb recipe is great as a dinner party starter, a vegetarian entrée, or paired with a fresh salad for a satisfying meal. Packed with wholesome ingredients, this dish is a delicious way to turn simple mushrooms into a gourmet experience!
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Ingredients
- 4 large Portabella mushroom caps
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 4 ounces Cream cheese
- 0.5 cups Parmesan cheese
- 0.5 cups Mozzarella cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Breadcrumbs (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
Clean the portabella mushroom caps with a damp cloth and remove the stems. Use a spoon to gently scoop out the gills to create more space for the filling.
Step 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.
Step 4
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Step 5
In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Step 6
Brush the mushroom caps with the remaining olive oil. Place them on the prepared baking sheet, gill-side up.
Step 7
Divide the spinach mixture evenly among the mushroom caps, spooning it into the center of each mushroom.
Step 8
Top each stuffed mushroom with shredded mozzarella cheese. For added crunch, sprinkle with breadcrumbs if desired.
Step 9
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden on top.
Step 10
Remove from the oven and let cool for 5 minutes before serving. These stuffed mushrooms are perfect served warm as an appetizer or with a side salad for a light meal.
Nutrition Facts
| Serving size | (942.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1228.8 |
| Total Fat 94.8g | 0% |
| Saturated Fat 43.4g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 195.7mg | 0% |
| Sodium 2565.1mg | 0% |
| Total Carbohydrate 47.2g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 14.9g | |
| Protein 51.8g | 0% |
| Vitamin D 37.0IU | 0% |
| Calcium 1157.8mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1725.3mg | 0% |
Source of Calories