
I lean on these Spinach and Cheese Portobello Boats when I need something big on flavor but light on the stress. You just stuff those giant mushrooms with a creamy cheesy spinach mix—super easy, super cozy, and you get your veggies too.
The first time I tossed these together to use up some ricotta, I couldn’t believe how tasty they turned out. My dad—who usually only eats meat—always wants more.
Mouthwatering Ingredients
- Shredded mozzarella cheese: Puts a gooey, stretchy top on each mushroom try whole milk for max melt
- Nutmeg: You don’t have to add it, but even a pinch gives the spinach mix a nice boost
- Salt and black pepper: Pulls all the flavors together
- Grated Parmesan cheese: Adds that salty, savory punch and if you can, go for the real Parmigiano Reggiano
- Ricotta cheese: The filling stays fluffy thanks to this use whole milk for extra richness
- Fresh spinach: Turns silky soft and gives a green kick and a vitamin boost
- Garlic and onion: These two pack a big hit of flavor
- Olive oil: Makes the mushrooms nice and silky, and stops them drying out
- Large portobello mushroom caps: Hunt for ones that look sturdy and smooth, no mushy spots
Tips
- Look for mushrooms that’re plump and weighty, never slimy or stinky
Easy Step Guide
- Finish and Serve:
- Hit with more Parmesan right before it hits the table for a bit of extra flavor and a fancy touch.
- Bake Until Bubbly:
- Chuck the filled mushrooms back in at 375 and bake around 15–20 minutes. You’ll know they’re ready once the tops get brown and the cheese bubbles.
- Stuff and Top the Mushrooms:
- Fill each mushroom with a heap of that spinach cheese mix and scatter mozzarella thick on top so you get those golden, melty tops.
- Mix the Filling:
- Combine the cooled spinach and onion mix with ricotta, Parmesan, a bit of salt and pepper and nutmeg if you picked it. Blend just so it comes together—don’t whip it.
- Wilt the Spinach:
- Toss in your chopped spinach and stir ‘til it’s just soft and bright green, two or three minutes tops. Pull off the heat so the cheeses won’t get stringy when you mix everything up.
- Make the Spinach Mixture:
- Warm some olive oil, then cook onion and garlic on medium till they’re soft and you catch their aroma, about three or four minutes.
- Prep the Mushrooms:
- Wipe your mushrooms with a wet towel, twist out the stems and spoon out the dark gills. Put caps on a lined tray, brush all over with olive oil, then bake gill-side-up for about 10 minutes. This bakes out extra water so your filling stays nice and thick.

The star for me? The Parmesan. After picking up tips in Italy, I learned how good real Parmigiano Reggiano can make any veggie sing. That’s the secret that makes these stuffed mushrooms hit the spot every single time.
Ways to Keep It Fresh
Keep any leftover mushrooms in a sealed container in your fridge for up to 3 days. Warm them back up in an oven or air fryer so the mushrooms don’t get soggy, since microwaving can soften them a bit too much.
Swap-Out Ideas
No spinach? Use baby kale instead. If you need to go dairy-free, grab a vegan ricotta. Want more tang? Mix in a little feta or goat cheese.
Serving Ideas
Serve these up on a bed of creamy polenta or next to a crunchy salad for dinner. Want a shareable snack? Halve them and let everyone dig in.

Common Recipe Questions
- → Can I use frozen spinach instead of fresh?
Totally! Just let it thaw out, squeeze as much water out as you can, then cook like you would with fresh spinach for a great filling.
- → How do I prevent mushrooms from becoming soggy?
Pop the mushroom caps in the oven alone first to get rid of extra liquid, so they're more sturdy once stuffed.
- → What cheese alternatives work well?
Try using cottage cheese or even cream cheese in place of ricotta, and different cheeses like gouda or feta for a new twist.
- → Can these be prepared ahead of time?
Yep! Go ahead and stuff them, stick them in the fridge for up to a day, then bake right before you want to eat.
- → Are any herbs recommended for extra flavor?
Chop up some thyme or parsley and toss on just before serving. They'll really wake up the cheesy spinach flavors.
- → Can I grill instead of bake?
For sure! Put them on foil over medium heat and grill till the mushrooms are cooked through and the cheese is bubbly.