Spinach-Stuffed Portobello Mushrooms Recipe

Get ready to savor the robust flavors of this mouthwatering spinach-stuffed portobello mushrooms recipe. This dish combines the earthy taste of portobello and cremini mushrooms with the rich savoriness of Swiss cheese, all perfectly balanced with the tang of sour cream and the freshness of baby spinach and parsley. As a bonus, it's easy to prepare and sure to delight vegetarians and meat-lovers alike.

Photos of Spinach-Stuffed Portobello Mushrooms Recipe

This recipe calls for a few unique ingredients that may not be commonly found in your pantry. The cremini mushrooms, also known as baby bellas, have a flavor more intense than regular white button mushrooms, adding an extra depth to the dish. The Swiss cheese, with its mild and slightly sweet flavor, complements the mushrooms perfectly. Lastly, the use of shallots instead of regular onions gives the recipe a mild and slightly sweet flavor that blends seamlessly with the other ingredients.

Key Ingredients for Spinach-Stuffed Portobello Mushrooms

Cremini mushrooms: These are baby portobello mushrooms, offering a richer flavor compared to white button mushrooms.

Shallots: Less pungent than onions, shallots add a mild, sweet flavor to the dish.

Portobello mushrooms: These large mushrooms have a meaty texture and a deep, earthy flavor, perfect as the base for stuffing.

Olive oil: Used for sautéing and giving a light, fruity note to the dish.

Baby spinach leaves: They add a fresh, slightly bitter contrast to the savory filling.

Dried thyme: This herb enhances the earthy flavors of the mushrooms.

Sour cream: It adds a tangy creaminess to the mixture, balancing the flavors.

Swiss cheese: This mild and slightly sweet cheese melts beautifully, giving the dish a gooey richness.

Parsley: Used as a garnish, it adds a pop of color and a fresh, slightly peppery flavor.

One reader, Cordey Malik says:

The spinach-stuffed portobello mushrooms recipe is a game-changer! The flavors are so rich and satisfying. The combination of the earthy mushrooms, creamy cheese, and savory spinach is simply divine. It's a must-try for anyone looking to impress their guests or simply indulge in a delightful meal.

Cordey Malik

Techniques Required for Spinach-Stuffed Portobello Mushrooms Recipe

How to prepare the mushrooms: This involves removing the stems from the portobello mushroom caps, trimming the dirty ends of the stems, and rinsing and cutting them into 1-inch pieces. The cremini or button mushrooms and shallots are then finely chopped in a food processor.

How to cook the spinach: The spinach is wilted in a skillet over medium-high heat with a little water, then drained in a strainer to remove excess liquid.

How to assemble the stuffed mushrooms: The filling is mounded on top of each mushroom cap, then topped with cheese before broiling until the cheese melts.

How to adjust seasoning: After adding the drained spinach and sour cream to the cooked mushroom and shallot mixture, it's important to taste and adjust the seasoning with salt and pepper as desired.

How To Make Spinach-Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a definite crowd pleaser! They are filled with baby spinach and top with grated cheese for a savory bite.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

½lbcremini mushrooms,or button, halved
4ozshallots,(2 large), quartered
4large portobello mushrooms
4tbspolive oil,divided
½tspsalt
¼tspfreshly ground black pepper
5ozbaby spinach leaves,(about 4 cups)
1tbspwater
1tspdried thyme
3tbspsour cream
1cupgrated swiss,(about 4 oz), gouda, or cheddar cheese
2tbspparsley,chopped, for garnish

Instructions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set a large strainer over a bowl.
Remove the stems from the portobello mushroom caps. With a paring knife, trim the dirty ends of the stems, and discard. Rinse what remains of the stems, and cut them into 1-inch pieces.
In a food processor fitted with the metal blade, combine the cremini or button mushrooms, shallots, and portobello mushroom stems. Pulse several times until the mushrooms and shallots are finely chopped. Set aside.
Brush both sides of the mushroom caps with 2 tablespoons of oil, and sprinkle with salt and pepper. Place them on the baking sheet with the gill side down, and bake for 12 to 14 minutes, or until tender but still a little firm.
Remove and set aside. There will probably be quite a bit of excess liquid on the pan; reserve it to add to the filling.
Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the spinach and 1 tablespoon of water to the pan. Cook and stir for 3 to 4 minutes, or until the leaves wilt.
Transfer them to the strainer and let drain, pressing out most of the liquid with the back of a spoon. Wipe out the skillet with a paper towel.
Over medium heat, heat the remaining oil in the skillet. Add the chopped mushrooms and shallots and cook for 5 minutes, or until softened.
Add the thyme, ¼ teaspoon salt, 2 pinches of pepper, and any excess liquid that accumulated on the baking sheet while baking the portobellos. Cook and stir until most of the liquid in the pan evaporates.
Remove the pan from the heat. Add the drained spinach and sour cream, and stir until combined. Taste and add more salt and pepper if desired.
Turn the mushrooms on the baking sheet so that the gill side is up. Mound a quarter of the filling on top of each mushroom cap. Sprinkle each with a quarter of the cheese.
Set a rack 6-inches from the broiler element, and heat the broiler. Place the mushrooms under the broiler, and broil for 3 to 4 minutes, or until the cheese melts.
Sprinkle with chopped parsley, and serve the mushrooms on top of greens dressed lightly in oil and vinegar, or with rice, or farro. Enjoy!

Nutrition

Calories: 205.88kcal
Fat: 15.96g
Saturated Fat: 3.02g
Trans Fat: 0.00g
Monounsaturated Fat: 10.35g
Polyunsaturated Fat: 1.74g
Carbohydrates: 13.76g
Fiber: 3.78g
Sugar: 6.64g
Protein: 5.95g
Cholesterol: 4.68mg
Sodium: 342.16mg
Calcium: 77.69mg
Potassium: 1010.59mg
Iron: 2.43mg
Vitamin A: 190.55µg
Vitamin C: 14.96mg

Technique Tip for Perfect Spinach-Stuffed Portobello Mushrooms

When preparing the portobello mushrooms, it's important to remove the stems carefully to avoid damaging the caps. Using a paring knife, gently cut around the base of the stem and lift it out. This will create a cavity for the stuffing. Also, when you're cooking the mushrooms, remember that they release a lot of liquid. To avoid a soggy stuffing, drain this liquid and add it to the filling mixture. This will intensify the mushroom flavor in the stuffing and keep the texture of the dish just right.

Time-Saving Tips for Preparing Stuffed Portobello Mushrooms

Prep ahead: You can prepare the mushroom filling and clean the mushrooms in advance to save time on the day of cooking.

Use a food processor: Utilize a food processor to quickly chop the mushrooms and shallots for the filling, saving time and effort.

Multi-task: While the mushrooms are baking, use that time to prepare the filling, maximizing efficiency in the kitchen.

Buy pre-washed spinach: Opt for pre-washed baby spinach leaves to skip the step of washing and drying them, saving valuable time.

Broil for quick melting: Broiling the stuffed mushrooms will quickly melt the cheese, saving time compared to baking at a lower temperature.

Substitute Ingredients For Spinach-Stuffed Portobello Mushrooms Recipe

cremini mushrooms - Substitute with white button mushrooms: White button mushrooms have a similar texture and mild flavor, making them a suitable substitute for cremini mushrooms in this recipe.
shallots - Substitute with yellow onion: Yellow onions can be used as a substitute for shallots, providing a slightly stronger flavor but still complementing the dish well.
portobello mushrooms - Substitute with large field mushrooms: Large field mushrooms can be used as a substitute for portobello mushrooms, offering a similar meaty texture and earthy flavor.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a neutral flavor and high smoke point suitable for cooking.
baby spinach leaves - Substitute with kale leaves: Kale leaves can be used as a substitute for baby spinach, offering a hearty texture and robust flavor when cooked.
dried thyme - Substitute with dried oregano: Dried oregano can be used as a substitute for dried thyme, providing a similar earthy and aromatic flavor profile.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, offering a tangy and creamy texture to the dish.
grated swiss - Substitute with grated Gruyère: Gruyère cheese can be used as a substitute for Swiss cheese, providing a nutty and slightly sweet flavor that pairs well with the other ingredients.
parsley - Substitute with chives: Chives can be used as a substitute for parsley, offering a mild onion flavor and vibrant green color to the dish.

Presentation Tips for Spinach-Stuffed Portobello Mushrooms

Elevate the dish with a stunning plating: When presenting the spinach-stuffed portobello mushrooms, focus on creating an elegant and visually appealing plate. Consider using white or neutral-colored plates to allow the vibrant colors of the dish to pop. Arrange the stuffed portobello mushrooms strategically, ensuring they are the focal point of the plate.
Incorporate microgreens for a touch of freshness: Garnish the dish with delicate microgreens to add a burst of color and a hint of fresh flavor. The vibrant green hues of the microgreens will provide a beautiful contrast against the earthy tones of the stuffed portobello mushrooms, enhancing the overall presentation.
Utilize edible flowers for a touch of sophistication: Elevate the visual appeal of the dish by incorporating edible flowers as a decorative element. Choose edible flowers that complement the flavors of the dish and add a touch of elegance to the presentation. Carefully place the edible flowers around the plate to create a visually stunning and refined presentation.
Create a drizzle pattern with balsamic reduction: Enhance the plate with a carefully crafted drizzle of balsamic reduction to add a touch of sweetness and acidity. Use a small spoon or squeeze bottle to create an artistic drizzle pattern on the plate, adding a gourmet touch to the overall presentation.
Incorporate a sprinkle of edible gold flakes: For a luxurious and opulent presentation, consider adding a delicate sprinkle of edible gold flakes to the dish. The shimmering gold accents will elevate the visual appeal of the stuffed portobello mushrooms, creating a sense of indulgence and sophistication.
Accentuate with a dusting of truffle powder: Elevate the dish with a subtle yet decadent touch by dusting the plate with a fine layer of truffle powder. The aromatic and luxurious essence of truffle will add depth to the presentation, appealing to the discerning palates of culinary professionals.
Incorporate geometric elements for modern flair: Consider incorporating geometric elements into the plating design to add a modern and artistic touch. Utilize clean lines and precise arrangements to create a visually striking presentation that showcases the culinary artistry of the dish.
Enhance with a touch of gold leaf: Elevate the presentation with a delicate application of gold leaf to add a touch of luxury and sophistication. The shimmering gold leaf accents will create a sense of opulence, making the dish visually captivating and worthy of a Michelin-starred dining experience.

Essential Kitchen Tools for Making Stuffed Portobello Mushrooms

Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It can be used to finely chop mushrooms and shallots for this recipe.
Paring knife: A paring knife is a small, versatile knife used for trimming, slicing, and peeling fruits and vegetables. It can be used to trim the dirty ends of the mushroom stems.
Strainer: A strainer is a kitchen tool used to separate liquids from solids. It can be used to drain and press out excess liquid from wilted spinach.
Skillet: A skillet, also known as a frying pan, is a flat-bottomed pan used for frying, searing, and sautéing ingredients. It can be used to cook the spinach and mushroom filling for the stuffed portobello mushrooms.
Baking sheet: A baking sheet is a flat, metal pan used for baking and roasting. It can be lined with parchment paper to bake the portobello mushroom caps.
Oven: An oven is a kitchen appliance used for baking, roasting, and heating food. It can be preheated to 400 degrees Fahrenheit for baking the stuffed portobello mushrooms.
Broiler: A broiler is a part of the oven used for cooking food with high, direct heat. It can be used to melt the cheese on top of the stuffed portobello mushrooms.

Storing and Freezing Spinach-Stuffed Portobello Mushrooms

To store leftover spinach-stuffed portobello mushrooms, allow them to cool completely to room temperature before placing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days.
If you want to freeze the stuffed mushrooms, it's best to do so before baking them. Prepare the mushrooms and filling as directed, but instead of baking, place the stuffed mushrooms on a baking sheet and freeze until solid (about 2-3 hours).
Once frozen, transfer the mushrooms to a freezer-safe container or resealable plastic bag. Label the container with the date and contents, and store in the freezer for up to 3 months.
To bake frozen stuffed mushrooms, preheat the oven to 400°F (200°C) and place the frozen mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through. You may need to add a few extra minutes to the baking time since the mushrooms are starting from a frozen state.
If you have already baked the spinach-stuffed portobello mushrooms and want to freeze the leftovers, allow them to cool completely before placing them in a freezer-safe container or resealable plastic bag. When ready to eat, thaw the mushrooms in the refrigerator overnight and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.

How To Reheat Leftover Spinach-Stuffed Portobello Mushrooms

To reheat leftover spinach-stuffed portobello mushrooms, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. This method will help maintain the texture of the mushrooms and prevent them from becoming soggy.
Another option is to reheat the stuffed mushrooms in a microwave. Place them on a microwave-safe plate and heat on high power for 1-2 minutes, or until heated through. Be careful not to overheat them, as this can cause the mushrooms to become rubbery. If the filling seems dry after microwaving, you can add a small amount of water or broth to the plate to help moisten the filling.
For a crispy exterior, you can also reheat the portobello mushrooms under the broiler. Preheat your broiler to high and place the mushrooms on a baking sheet. Broil for 2-3 minutes, or until the tops are lightly browned and the filling is heated through. Keep a close eye on them to prevent burning.
If you have an air fryer, you can use it to reheat the stuffed mushrooms. Preheat the air fryer to 350°F (175°C) and place the mushrooms in the basket. Cook for 3-5 minutes, or until heated through and the exterior is slightly crispy.
Lastly, you can reheat the spinach-stuffed portobello mushrooms in a skillet on the stovetop. Heat a small amount of olive oil or butter in a skillet over medium heat. Add the mushrooms and cover the skillet with a lid. Cook for 3-5 minutes, or until heated through. This method will help keep the mushrooms moist and prevent them from drying out.

Random Fact About Spinach-Stuffed Portobello Mushrooms

Portobello mushrooms are an excellent source of selenium, a mineral that plays a key role in the body's antioxidant defense system. Selenium helps protect cells from damage and supports a healthy immune system.

Is Making Spinach-Stuffed Portobello Mushrooms at Home Cost-Effective?

This spinach-stuffed portobello mushrooms recipe offers a high degree of cost-effectiveness for a household. The ingredients, including mushrooms, spinach, shallots, and Swiss cheese, are reasonably priced and widely available. The dish's versatility allows it to be served as a main course or a side dish, making it suitable for various meal plans. The approximate cost for a household of four people is around $15-$20, depending on the local market prices. Overall, this recipe receives a solid 8/10 rating for its affordability, nutritional value, and delicious taste.

Are Spinach-Stuffed Portobello Mushrooms Healthy?

This spinach-stuffed portobello mushroom recipe is a relatively healthy choice, offering a good balance of nutrients and flavors. Here's why:

Portobello mushrooms are low in calories and fat, while providing fiber, vitamins, and minerals like potassium and selenium
Spinach is a nutrient-dense leafy green, packed with vitamins A, C, and K, as well as iron and calcium
Olive oil is a healthy source of monounsaturated fats, which can help reduce inflammation and improve heart health
Swiss cheese provides protein and calcium, although it is relatively high in saturated fat

However, there are a few aspects of the recipe that could be adjusted to make it even healthier:

Reduce the amount of olive oil used to lower the overall calorie and fat content
Opt for low-fat or fat-free sour cream to decrease the saturated fat content
Use a reduced-fat Swiss cheese or a lower-fat alternative like part-skim mozzarella

To further enhance the nutritional value of this dish, consider the following suggestions:

Add more vegetables to the filling, such as diced bell peppers, zucchini, or carrots, to increase the fiber and nutrient content
Incorporate whole grains by serving the stuffed mushrooms over quinoa or brown rice instead of white rice or farro
Experiment with different herbs and spices to add flavor without relying on excessive salt or fat
Serve the mushrooms with a side salad featuring a variety of colorful vegetables to create a well-rounded, nutrient-dense meal

Editor's Thoughts on This Spinach-Stuffed Portobello Mushroom Recipe

The spinach-stuffed portobello mushrooms recipe is a delightful combination of earthy flavors and textures. The use of cremini mushrooms and shallots adds depth to the filling, while the addition of Swiss cheese brings a rich and creamy element. The dish is well-balanced, with the thyme and parsley providing a fresh and aromatic touch. The cooking method ensures that the portobello mushrooms are tender yet still retain their firmness. Overall, this recipe offers a satisfying and flavorful vegetarian option that can be enjoyed as a main dish or a side.

Enhance Your Spinach-Stuffed Portobello Mushrooms Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the savory spinach-stuffed portobello mushrooms.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a refreshing and vibrant side to accompany the hearty portobello mushrooms.

Balsamic Glazed Carrots: Sweet and tangy carrots roasted to caramelized perfection with a balsamic glaze, a delightful contrast to the earthy flavors of the stuffed portobello mushrooms.

Alternative Recipes to Spinach-Stuffed Portobello Mushrooms

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. Packed with tender beef, carrots, and potatoes, it's a comforting and satisfying meal.

Lemon Garlic Roasted Chicken: This zesty and flavorful roasted chicken is a crowd-pleaser. The combination of tangy lemon and savory garlic creates a delicious and juicy chicken dish.

Mango Coconut Chia Pudding: This tropical-inspired chia pudding is a refreshing and healthy dessert option. The sweet mango and creamy coconut create a delightful and satisfying treat.

Spicy Black Bean Soup: This spicy black bean soup is a flavorful and satisfying dish. Packed with protein and spices, it's a perfect option for a warm and comforting meal.

Appetizer and Dessert Pairings for Spinach-Stuffed Portobello Mushrooms

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Top with a sprinkle of parmesan cheese for a crispy finish.

Bruschetta: Serve up a classic Italian appetizer by topping crispy baguette slices with a fresh and zesty mixture of diced tomatoes, basil, garlic, and balsamic glaze. Perfect for a light and refreshing start to any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This decadent dessert is the perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful and refreshing treat. Each spoonful offers a burst of fruity flavors and a satisfying crunch, making it a delightful way to end any meal.

Why trust this Spinach-Stuffed Portobello Mushrooms Recipe:

This recipe is a delicious and satisfying choice for a wholesome meal. The combination of portobello mushrooms, spinach, and Swiss cheese creates a flavorful and nutritious dish. The use of cremini mushrooms and shallots adds depth to the filling, while the addition of sour cream provides a creamy texture. The inclusion of dried thyme and parsley enhances the overall aroma and taste. With the careful instructions provided, users can trust that this recipe will result in a delightful and impressive dish that is perfect for any occasion.

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FAQ:

Can I use other types of mushrooms for this recipe?

Yes, you can use other types of mushrooms such as button mushrooms or shiitake mushrooms if you prefer. However, the flavor and texture may vary slightly.

Can I make this recipe ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator. When you're ready to serve, simply stuff the portobello mushrooms and bake them.

Can I substitute the sour cream with another ingredient?

If you prefer, you can substitute the sour cream with Greek yogurt for a tangy flavor, or with cream cheese for a richer taste.

Can I freeze the stuffed portobello mushrooms?

It's best not to freeze the stuffed mushrooms as the texture of the mushrooms and the filling may change when thawed.

Can I omit the cheese or use a different type of cheese?

You can omit the cheese if you prefer a dairy-free option, or you can use a different type of cheese such as mozzarella or cheddar based on your taste preferences.