Easy Cheesy Spinach-Stuffed Portobello Mushrooms, a fantastic vegetarian appetizer that is light and delicious, and quick to put together. The filling is simple and flavourful, made with frozen spinach, panko breadcrumbs, cheddar cheese, and a lovely hint of garlic. No cream cheese added, yet the filling is cheesy and so good! Ideal for parties, but also a great whenever you want a light meal full of goodness.
Stuffed vegetables are not only divinely tasty and healthy, but also a great way of using up whatever is left in the fridge. So if you don't have spinach for this recipe, use anything else you have around like kale, broccoli, Brussels Sprouts, etc.
Cooked on their own, these veggies do not seem too tempting enough for some people. Which is a shame, so a bit of helping hand from the nation's favourite cheddar cheese is more than welcome.
It just brings some cheesy goodness that brings up a whole range of flavours. Also, my best friend in the kitchen, the ground black pepper, has not disappointed me; some good flavour was all l needed.
These stuffed portobello mushrooms are the ideal party food, and while they are vegetarian, they certainly cater for all tastes and ages. They are posh enough for special occasions, but simple enough to be enjoyed at any time in the year.
Using frozen spinach is convenient and cheap, and if you follow the step-by-step instructions closely, you will have no soggy mushrooms whatsoever!
If you like stuffed vegetables, you will definitely love my cheese-stuffed peppers, chicken-stuffed sweet potatoes, stuffed aubergines, stuffed marrow or stuffed butternut squash.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- portobello mushrooms - are ideal for stuffing, as they can hold a good amount of filling, they are delicious and a great meat alternative
- spinach - I used frozen spinach, but fresh one can be used too, just a much larger amount
- garlic - always use fresh garlic for the best flavour
- butter - perfect for sauteeing the mushrooms stems and adding flavour
- breadcrumbs - panko breadcrumbs add a great texture to the filling, but you can also use any other breadcrumbs you have around
- black pepper - adds a bit of a heat
- grated cheese - cheedar cheese is my favourite, as it's sharp and melts well too, but you can use any other hard cheese as well
Step-by-step photos and instructions
- add the frozen spinach to a pan, cover with water, and bring it to a boil on a high heat until fully thawed and wilted
- remove the mushrooms stems and chop them finely
- melt the butter, add the chopped mushrooms stems and garlic, and cook for until the mushrooms are golden
- add the well-squeezed spinach, and leave to cook for 1-2 minutes until the ingredients are well combined
- add the breadcrumbs, give a good stir, season well with ground black pepper, and remove from the heat
- add the grated cheese, and mix well
- preheat the oven, pre bake the mushrooms for 10 minutes
- stuff the baked mushrooms with the spinach mixture and bake again for 15 minutes
Expert tips
Mushrooms have a high water content, so prebaking is a crucial step in order to ensure they don't get all mushy and soggy when you stuff them. Otherwise you end up with a big mess. Not cool!
Make sure you squeeze the thawed spinach really well, as the extra liquid can also contribute to soggy mushrooms. Chopping them nicely helps with a nicer filling.
The breadcrumbs give a bit of a nice crunch, but you can omit them if you like. Use any type of cheese, mozzarella would work particularly well here too. Never throw away the mushroom stems, they can be mixed with the rest of the ingredients, that gives even more flavour to the filling.
And there you have it, the perfect party food for any season, some outrageously delicious spinach-stuffed mushrooms. Mess free, lovely bites for your guests to enjoy, this is a gorgeous vegetarian appetizer for any occasion.
Other mushroom recipes you might like
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Easy Cheesy Spinach-Stuffed Portobello Mushrooms
Ingredients
- 3 Portobello mushrooms
- 5 frozen spinach balls
- ½ cup breadcrumbs (30 g)
- 2 cloves of garlic
- ½ cup Cheddar cheese, grated (50 g)
- ½ teaspoon ground black pepper
- 2 tablespoon butter (30 g)
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Instructions
- Pre-heat the oven to 190 degrees Celsius (375 Fahrenheit).
- Remove the mushroom stems, place the mushrooms on a baking tray and bake for 10 minutes until the liquid released is evaporated.
- Add the frozen spinach balls to a pan, cover with water, and bring to a boil.
- Cook until the spinach is fully thawed and wilted.
- Drain the water, and squeeze well the excess water from the spinach.
- Chop the spinach finely.
- Melt the butter in a pan over a medium heat, add the chopped mushroom stems and peeled and chopped garlic, and sautee until the mushrooms are golden.
- Add the chopped spinach and breadcrumbs, and mix well.
- Remove the pan from the heat, season with black pepper and add the grated cheese.
- Stuff the mushrooms with the spinach mixture, and return them to the oven for a further 15 minutes or until the cheese is melted.
Video
Notes
- Mushrooms have a high water content, so prebaking is a crucial step in order to ensure they don't get all mushy and soggy when you stuff them
- Make sure you squeeze the thawed spinach really well, as the extra liquid can also contribute to soggy mushrooms.
- Chopping them nicely helps with a nicer filling.
- The breadcrumbs give a bit of a nice crunch, but you can omit them if you like. Use any type of cheese, mozzarella would work particularly well here too.
Nutrition
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Kim Pica says
Love these! I sort of put my own twist on this recipe by stuffing two of the large portobello mushrooms. Also, after sprinkling the mozzarella cheese on top I also sprinkled a little Panko for a little crunch. These mushrooms pair well with a nice steak for two. Yummmm
Daniela Anderson says
Thank you, I am glad you enjoyed the mushrooms, I absolutely love them!
Millie Thom says
This recipe looks so appetising - so colourful and wonderfully cheesy. Great photos, too.
Daniela Apostol says
Thank you, Millie 🙂
Lina says
Wonderful recipe....I don't make mushrooms that very often although I love it! So bookmarkjng this to try later..sorry fr not keeping in track with your post's. .I've been pret busy!
Daniela Apostol says
thank you Lina 🙂