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- 12 large portobello mushrooms, cleaned and stems removed - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper, to taste - Fresh parsley, for garnish To make my Spinach Parmesan Stuffed Mushrooms, I use fresh and tasty ingredients. Start with large portobello mushrooms. They hold the stuffing well and have great flavor. Clean them gently and remove the stems. Next, I chop fresh spinach. You can use frozen spinach, but fresh gives a brighter taste. I mix the chopped spinach with ricotta cheese and grated Parmesan cheese. This mix adds creaminess and a nice salty bite. Breadcrumbs help bind the mixture. They also give the mushrooms a crispy top. I add minced garlic for a punch of flavor. Olive oil keeps everything moist and adds richness. For herbs, I use dried Italian herbs. Oregano, basil, and thyme work well together. I always add salt and pepper to taste. Finally, I garnish with fresh parsley. It adds a nice pop of color and flavor. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Clean 12 large portobello mushrooms and remove their stems. - Heat 2 tablespoons of olive oil in a skillet over medium heat. - Add 3 minced garlic cloves and sauté them for about 1 minute. - Next, add 2 cups of chopped fresh spinach. Cook until it wilts, about 2-3 minutes. - Remove the skillet from heat and let the spinach cool a bit. - In a bowl, mix 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of breadcrumbs. - Stir in 1 teaspoon of dried Italian herbs, salt, and pepper. - Finally, add the cooled spinach and garlic mixture to the bowl and blend well. - Generously stuff each mushroom cap with the cheese and spinach mix, pressing down slightly. - Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. - Bake them in the preheated oven for 20-25 minutes. The mushrooms should be tender and the tops golden brown. How to choose the best mushrooms When picking mushrooms, look for large portobello caps. They should be firm and dry. Avoid any that feel slimy or have dark spots. A fresh mushroom has a nice earthy smell. This ensures your dish will taste great. Tips for sautéing spinach Sauté spinach in a hot pan with olive oil. Use medium heat and add minced garlic first. Cook the garlic for about one minute before adding spinach. Stir until the spinach wilts, which takes about 2-3 minutes. Remove it from heat right after. This method keeps the spinach bright and tasty. Best accompaniments Stuffed mushrooms pair well with a light salad. A simple green salad adds freshness. You might serve them with a tangy vinaigrette for extra flavor. Cheese or charcuterie boards also complement these mushrooms well. Ideal side dishes Serve these mushrooms with a side of roasted vegetables. Seasoned zucchini or bell peppers work well. For a heartier option, try pairing them with pasta. A light garlic and olive oil sauce enhances the meal nicely. Pro Tips Choose Fresh Spinach: Fresh spinach has a brighter flavor and better texture than frozen spinach, so opt for fresh whenever possible. Pack the Filling: Press the filling firmly into the mushroom caps to ensure they hold their shape and flavor while baking. Experiment with Cheese: Feel free to mix in other cheeses like mozzarella or feta for added flavor and creaminess. Serve with Dipping Sauce: Pair the stuffed mushrooms with a marinara or garlic aioli for a delicious dipping option. {{image_2}} For a dairy-free option, swap ricotta and Parmesan for cashew cheese. Blend soaked cashews with lemon juice and nutritional yeast. This mix gives a creamy texture and a cheesy taste without dairy. You can also add different vegetables to the filling. Try bell peppers, zucchini, or artichokes for extra flavor and nutrients. Just make sure to chop them small and sauté until soft before mixing. To enhance the taste, add spices like red pepper flakes or smoked paprika. These give a nice kick. You can also use fresh herbs like basil or thyme for a burst of freshness. If you want a heartier dish, consider incorporating cooked meats. Ground turkey or sausage adds protein and richness. Just cook the meat first and mix it into the cheese filling before stuffing the mushrooms. To keep your Spinach Parmesan Stuffed Mushrooms fresh, follow these steps: - Refrigeration guidelines: Place the stuffed mushrooms in an airtight container. They can stay in the fridge for up to 3 days. Before serving, check for any off smells or changes in texture. - Freezing tips: If you want to freeze them, do so before baking. Wrap each mushroom in plastic wrap, then place them in a freezer bag. They can last up to 2 months. When ready to cook, just thaw them in the fridge overnight. To enjoy your mushrooms again, use these reheating methods: - Best methods for reheating: Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Heat for about 10-15 minutes, until warm. You can also microwave them for 1-2 minutes, but the oven keeps them crispier. How can I make these mushrooms ahead of time? You can prepare these mushrooms in advance. Follow the recipe up to the baking step. After stuffing the mushrooms, cover them with plastic wrap and place them in the fridge. You can bake them later. Just add about five extra minutes to the baking time if they are cold. Can I use frozen spinach instead of fresh? Yes, frozen spinach works well. Thaw it and drain the excess water before using. This step is important because too much moisture can make the filling soggy. Mix it in just like fresh spinach. What can I serve with Spinach Parmesan Stuffed Mushrooms? These stuffed mushrooms pair well with a fresh salad or garlic bread. You can also serve them as an appetizer at a party. They look great on a platter and taste even better! This blog post covered how to make Spinach Parmesan Stuffed Mushrooms. You learned about the key ingredients and step-by-step instructions for preparing, cooking, and baking. Useful tips help you perfect the recipe and suggest great sides. With options for variations and storage info, you can customize this dish easily. I hope you feel inspired to try this recipe. Enjoy cooking and impress your family or friends!

Spinach Parmesan Stuffed Mushrooms

Delicious portobello mushrooms filled with a savory spinach and cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 12 large portobello mushrooms, cleaned and stems removed
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, breadcrumbs, dried Italian herbs, salt, and pepper. Stir in the sautéed spinach and mix until well combined.
  • Stuff each portobello mushroom cap generously with the spinach and cheese mixture, pressing down slightly to pack it in.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  • Remove from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Serve warm and garnish with fresh parsley.
Keyword appetizer, parmesan, spinach, stuffed mushrooms