Baked Spinach Stuffed Portobello Mushrooms Recipe

Looking for a healthy, low-carb dinner that’s bursting with flavor? These spinach stuffed portobello mushrooms are the perfect vegetarian main dish that’s easy to make and absolutely delicious. Packed with cheesy goodness, garlic, and sautéed spinach, these oven-baked mushrooms are a satisfying meal that feels indulgent while still being keto-friendly and gluten-free. Whether you’re eating clean or just want a meatless dinner idea, this spinach and cheese stuffed mushroom recipe is sure to become a weeknight favorite!

Why You’ll Love Spinach Stuffed Portobello Mushrooms

• So Easy To Make: With just a few simple steps and minimal ingredients, this recipe is perfect for busy weeknights. You don’t need any fancy cooking techniques—just basic prep and oven time. Even beginner cooks can make this dish with confidence. It’s a no-fuss recipe that delivers big flavor!

• Loaded With Flavor: Each bite is full of savory, garlicky spinach and gooey melted cheese. The meaty texture of the portobello mushrooms makes them incredibly satisfying. The Parmesan adds a salty kick, while the mozzarella makes everything extra melty. It’s a flavor-packed meal you’ll crave again and again.

• Healthy And Low-Carb: This dish fits into many special diets like keto, low-carb, and gluten-free. It’s high in protein and fiber thanks to the spinach and mushrooms. You get all the comfort of a cheesy dish without the carbs of pasta or bread. Perfect if you’re watching your carbs or just want a nutritious dinner!

• Versatile And Customizable: You can easily change up the filling with what you have on hand—think feta, ricotta, or even chopped artichokes. Add red pepper flakes for a little heat or fresh herbs for extra flavor. Serve them as a main dish, appetizer, or side. This recipe is flexible enough to match your taste.

• Great For Meal Prep: These stuffed mushrooms reheat beautifully, making them perfect for leftovers or lunch the next day. Just pop them in the oven or microwave to warm them up. They’re filling enough to stand alone or pair with a simple salad. Make a batch and enjoy them throughout the week!

Ingredients For Spinach Stuffed Portobello Mushrooms

• Portobello mushroom caps – These large, meaty mushrooms are perfect for stuffing and hold up well in the oven.

• Frozen chopped spinach – A convenient, nutrient-packed green that adds flavor and fiber to the filling.

• Parmesan cheese – Adds a salty, nutty flavor and helps bind the spinach mixture together.

• Garlic powder – Gives the filling a savory, garlicky punch without the need to chop fresh garlic.

• Shredded mozzarella cheese – Melts beautifully on top for that golden, cheesy finish.

• Salt and pepper – Enhances the flavors of the filling and mushrooms.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Spinach Stuffed Portobello Mushrooms

• Non-stick baking sheet – Provides a flat surface for baking the mushrooms evenly.

• Parchment paper – Prevents the mushrooms from sticking and makes cleanup easier.

• Oven – Bakes the mushrooms until the cheese is melted and bubbly and the mushrooms are tender.

How To Make Spinach Stuffed Portobello Mushrooms

• Preheat your oven to 425°F and line a non-stick baking sheet with parchment paper.

• Place the portobello mushroom caps on the sheet, gill side up, and sprinkle with salt and pepper.

• Bake the mushrooms for 15 minutes to help release moisture and start the cooking process.

• While they’re baking, mix the thawed spinach, garlic powder, and Parmesan cheese together in a bowl.

• After 15 minutes, take the mushrooms out of the oven and fill each cap with the spinach mixture.

• Sprinkle shredded mozzarella cheese on top of the filling.

• Return the stuffed mushrooms to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.

Serving Suggestions

• Pair with a mixed green salad, arugula salad, or tomato cucumber salad for a light and refreshing combo.

• Serve alongside grilled chicken thighs, delmonico steak, or grouper fillet for a complete, low-carb meal.

• Add a mix of grilled carrots, roasted zucchini, or grilled bell pepper for extra color and nutrition.

• Add homemade cauliflower rice for a hearty, keto-friendly dinner that soaks up all the cheesy mushroom goodness.

• Garnish with chopped parsley, basil, or chives for a pop of freshness and flavor.

Tips For Success

• Portobello mushrooms contain a lot of moisture. Baking them for 15 minutes before stuffing helps release excess liquid and prevents sogginess. This step gives you a firmer mushroom base. Don’t skip it—it makes a big difference!

• After thawing, squeeze out as much water as possible using a clean towel or paper towels. Wet spinach will water down your filling and make it less flavorful. Dry spinach ensures a rich and creamy texture in every bite. A fine mesh strainer can also help remove moisture easily.

• Line your baking sheet with parchment paper. This keeps the mushrooms from sticking and makes cleanup fast and easy. Mushrooms release juices as they bake, and parchment helps catch it all. It also protects your non-stick baking sheet.

• Sprinkle the mushroom caps with salt and pepper (and a drizzle of olive oil if you’d like) before the first bake. This boosts flavor in the mushroom base itself. The seasoning pairs perfectly with the cheesy spinach filling. A simple step that adds a lot of taste.

• Fill each cap generously but not to overflowing. This keeps the mushrooms from getting messy in the oven. Top each one with shredded mozzarella cheese. For a golden bubbly top, broil for 1–2 minutes at the end—just watch closely so they don’t burn.

• A couple of minutes of rest time allows the cheese to set. This also helps you lift them off the tray without falling apart. The filling holds better, and they’re easier to eat. Plus, they won’t burn your mouth!

Variations And Substitutions

• If you’re not a fan of mozzarella, try using shredded cheddar, Monterey Jack, or provolone for a different cheesy flavor. Feta or goat cheese also work beautifully with spinach for a tangy twist. You can even mix a few types of cheese together for extra depth. Just make sure whatever cheese you choose melts well and complements the spinach.

• To boost the protein, consider adding chopped cooked chicken, turkey, or even crumbled tofu to the spinach filling. This can turn the dish into a more filling meal without needing any side dishes. You can also mix in white beans or lentils for a vegetarian protein boost. Make sure any added ingredients are pre-cooked and well-drained before adding to the filling.

• Want a flavor upgrade? Try adding sautéed onions or shallots, sun-dried tomatoes, or chopped artichokes into the spinach mixture. These ingredients add bold, savory notes that elevate the flavor. You can also sprinkle red pepper flakes into the filling for a hint of spice. A little bit of fresh lemon zest can brighten everything up, too.

• For a dairy-free version, substitute the cheese with your favorite plant-based alternatives. Vegan mozzarella and Parmesan-style cheeses melt well and offer great flavor. Be sure to check labels to make sure they’re truly dairy-free. The rest of the ingredients are naturally plant-based.

• If you can’t find large portobello caps, you can use baby bellas or even white mushrooms and turn this into a bite-sized appetizer. Adjust the bake time to account for the smaller size—about 10 minutes should be enough. These mini versions are perfect for parties or snacking. Just stuff and bake until golden and tender.

Storage and Reheating

• Let the spinach stuffed portobello mushrooms cool completely before storing.

• Place them in an airtight container in a single layer to avoid squishing.

• Store in the refrigerator for up to 3 days.

• To reheat, Use the oven (350°F for 10–15 minutes covered with foil), the air fryer (350°F for 5–7 minutes) for a crispier top, or the microwave (30-second intervals until hot) for a quick option, though the texture may be softer.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach! Just sauté it in a pan until wilted, then squeeze out any excess liquid before mixing it with the cheese and seasonings. Keep in mind that fresh spinach shrinks a lot when cooked—you’ll need about four times the volume of frozen spinach to get the same amount once it’s cooked down. It works beautifully and adds a fresh flavor to the stuffing.

Do I have to remove the gills from the portobello mushrooms?

Removing the gills is optional. Some people prefer to scoop them out with a spoon because the gills can hold moisture and make the dish more watery. It’s also a matter of texture and appearance. If the gills don’t bother you, feel free to leave them in.

Can I freeze spinach stuffed portobello mushrooms?

Freezing is not recommended for this recipe. The mushrooms and spinach have high water content, and freezing can cause them to become mushy when thawed. The texture changes significantly after freezing and reheating. These are best enjoyed fresh or stored in the fridge for a few days.

What can I use instead of Parmesan cheese?

If you don’t have Parmesan or want a different flavor, you can try Romano, Asiago, or even nutritional yeast for a dairy-free option. These alternatives offer a similar savory, umami flavor that pairs well with spinach. Grated sharp cheddar or feta can also work, depending on your flavor preferences. Just make sure the cheese you use complements the other ingredients.

How do I make these mushrooms more filling for a full meal?

To make this dish heartier, add cooked protein to the spinach mixture—like shredded chicken, turkey, or crumbled sausage. You can also serve them with a side of quinoa, rice, or a big green salad. Adding beans or lentils into the filling is a great vegetarian option. These small tweaks can turn the mushrooms into a complete and satisfying meal.

Can I make these mushrooms in advance?

Yes! You can assemble the mushrooms with the filling ahead of time and refrigerate them until you’re ready to bake. They’ll keep well for up to 24 hours before baking. When ready, just pop them in the oven and add a few extra minutes to the cook time. Perfect for prepping dinner ahead or serving guests.

Why are my mushrooms soggy?

Mushrooms naturally release moisture when cooked. To avoid sogginess, be sure to pre-bake the mushroom caps before adding the filling. Also, squeeze out as much liquid as possible from the spinach. Avoid overfilling the mushrooms, as excess filling can trap moisture underneath the cheese.

Other Easy Spinach Recipes

Creamy Baked Spinach Casserole – This creamy spinach casserole is a rich, cheesy side dish that’s perfect for holiday dinners or weeknight meals.

Healthy Air Fryer Spinach Side Dish – Crispy and flavorful, this air fryer spinach recipe is a quick and healthy vegetable side that’s ready in minutes.

Green Mango Smoothie With Spinach – This refreshing green smoothie blends sweet mango and nutrient-rich spinach for a tropical boost of energy.

Stuffed Spinach Balls– These baked spinach balls are packed with cheesy goodness and coated in herbed breadcrumbs for the perfect appetizer or snack.

Other Easy Mushroom Recipes

Air Fryer Mushrooms Stuffed With Cheese -These cheesy stuffed mushrooms cook to golden perfection in the air fryer with a crispy, savory finish.

Portobello Mushroom Pizza – This low-carb portobello pizza is topped with fresh tomato, basil, and melted mozzarella for a quick and satisfying dinner.

One-Pot Creamy Mushroom Stroganoff – This vegetarian mushroom stroganoff is a hearty, one-pot comfort meal made with tender mushrooms and a creamy, savory sauce.

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