Dinner

Stuffed Portobello Mushrooms with Spinach and Ricotta Recipe

Name: Stuffed Portobello Mushrooms with Spinach and Ricotta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 large portobello mushrooms (stems removed); 1/2 cup onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon olive oil; 1 cup fresh spinach (chopped); 1/2 cup ricotta cheese; 1/4 cup Parmesan cheese (grated); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup breadcrumbs; 1/4 cup mozzarella cheese (shredded)

Bylilan Sage October 9, 2026October 9, 2026

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Introduction

Stuffed Portobello Mushrooms make a delicious and elegant appetizer or light meal. Packed with a savory mixture of spinach, cheeses, and breadcrumbs, these mushrooms are baked to perfection with a golden, bubbly topping.

The image shows three stuffed mushrooms on a white plate with a slight speckled texture. Each mushroom cap acts as the base layer, dark brown with a rough texture. The next layer is a green and white spinach and cheese mixture, filling the mushroom caps fully and appearing creamy and slightly chunky. The top layer is a golden-brown melted cheese topping, with some parts browned and bubbly, giving a crispy texture. The plate is placed on a white marbled surface, with two fresh mushrooms in the background slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portobello mushrooms (stems removed)
1/2 cup onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon olive oil
1 cup fresh spinach (chopped)
1/2 cup ricotta cheese
1/4 cup Parmesan cheese (grated)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs
1/4 cup mozzarella cheese (shredded)

Instructions

Step 1: Preheat the oven to 375°F. Gently clean the mushrooms with a damp cloth and remove the stems. Brush the caps with olive oil and place them gill-side up on a baking sheet.
Step 2: Bake the mushroom caps for 10 minutes to release moisture. Remove from the oven and set aside.
Step 3: In a skillet over medium heat, sauté the onion and garlic in olive oil until the onion is translucent, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes.
Step 4: Remove the skillet from heat. Stir in the ricotta, Parmesan, salt, and black pepper until combined.
Step 5: Spoon the filling evenly into each mushroom cap. Sprinkle breadcrumbs and mozzarella cheese over the top.
Step 6: Bake for 15 minutes or until the cheese is bubbly and golden. Serve warm.

Tips & Variations

For extra flavor, add chopped sun-dried tomatoes or fresh herbs like basil or thyme to the filling.
Use gluten-free breadcrumbs to make this dish suitable for gluten intolerance.
Swap out ricotta for goat cheese for a tangier taste.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated 350°F oven for about 10 minutes until heated through and the cheese is melted.

How to Serve

The image shows three large mushroom caps on a round white plate, each stuffed with a creamy green spinach and cheese mixture, topped with melted and slightly browned cheese, creating a bubbly golden texture on top. The mushrooms are dark brown and the stuffing fills the caps generously, showing a mix of green and white with some melted cheese stretching over the edges. Around the plate, there are two whole brown mushrooms and a wedge of pale yellow cheese on a white marbled surface, along with a small bowl containing black pepper and salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms a few hours in advance. Keep them covered in the refrigerator until ready to bake.

Are stuffed portobello mushrooms vegetarian?

This recipe is vegetarian as it contains no meat. You can easily make it vegan by substituting dairy cheeses with plant-based alternatives.