Description
Deliciously healthy Portobello mushrooms filled with a creamy spinach and cheese mixture, perfect as an appetizer or main dish.
Ingredients
Scale
- 4 large Portobello mushrooms, stems removed and gills scraped out
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté garlic until fragrant.
- Add the spinach and cook until wilted, then remove from heat.
- In a mixing bowl, combine the cooked spinach, cream cheese, mozzarella, Parmesan, salt, and pepper.
- Brush the Portobello mushrooms with olive oil and balsamic vinegar.
- Fill each mushroom cap with the spinach and cheese mixture.
- Place the stuffed mushrooms on a baking sheet and bake for about 20-25 minutes, until the mushrooms are tender and the cheese is bubbly.
- Serve warm.
Notes
Feel free to add ingredients like sun-dried tomatoes or herbs for extra flavor. Can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, vegetarian appetizer, healthy recipe, spinach and cheese, Portobello mushrooms