Spinach Stuffed Portobello Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
20778 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spinach Stuffed Portobello Mushrooms
Description
The Spinach Stuffed Portobello Mushrooms recipe prepares large mushroom caps filled with a mixture of thawed and drained spinach, blended with cottage cheese, shredded mozzarella, crumbled feta, and an egg to bind. Seasonings including garlic powder, salt, black pepper, and crushed red pepper elevate the filling's flavor profile. The mushrooms are brushed with olive oil and salted, then topped with the creamy spinach and cheese mixture before baking at 400ºF for 25 minutes. The baking process softens the mushrooms and lightly browns the cheese topping.
The resulting dish balances the earthy flavor of portobello mushrooms with the richness and slight tang of the cheese blend. The texture is creamy from the cheeses and tender from the cooked spinach and mushrooms. A drizzle of marinara sauce adds a bright, acidic note, complementing the savory filling.
This dish can be enjoyed as a vegetarian entree or hearty side. It pairs well with simple salads or grain dishes. The inclusion of both mozzarella and feta cheeses provides a mild yet tangy cheese flavor that harmonizes with the spinach and mushrooms.
Ingredients
- 1/2 lb. spinach $0.65, frozen
- 1/2 cup cottage cheese $0.27
- 1/2 cup mozzarella cheese $0.42, shredded
- 1 large egg $0.23
- 2 oz. feta cheese $1.09
- 1/4 tsp garlic powder $0.02
- 1/8 tsp salt $0.02
- 1/8 tsp black pepper $0.02, freshly cracked
- 1/8 tsp crushed red pepper $0.02
- 4 portobello mushrooms $3.98
- 1 Tbsp olive oil $0.16
- 1/2 cup marinara sauce $0.35, optional
Instructions
- Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
- Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
- Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
- Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
- Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 20778 kcal
% Daily Value*
| Serving | 1stuffed mushroom | |
| Calories | 207.78kcal | 10% |
| Carbohydrates | 9.68g | 3% |
| Protein | 14.03g | 28% |
| Fat | 12.8g | 20% |
| Sodium | 761.4mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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