Luscious Spinach Cheese Portobello

As seen in Satisfying Entrées for Every Table.

Start by brushing giant portobellos with oil, toss them in the oven till soft, and pile them up with a blend of sautéed onion, spinach, Parmesan, ricotta, and a bit of nutmeg. Drop on a blanket of mozzarella over each one, bake again for that perfect melty top. When they're done, hit them with an extra shake of Parmesan for more taste. They're awesome as a veggie main or a show-off side dish.

Barbara Chef
Created By Sasha
Last updated on Tue, 22 Jul 2025 16:41:30 GMT
Big mushrooms piled with cheese and fresh herbs. Save Pin
Big mushrooms piled with cheese and fresh herbs. | foodthingle.com

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.
Mushrooms with cheese and herbs. Save Pin
Mushrooms with cheese and herbs. | foodthingle.com

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.

Mushrooms with cheese and herbs. Save Pin
Mushrooms with cheese and herbs. | foodthingle.com

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.

Spinach Cheese Portobello

Plump portobellos piled high with gooey cheeses, spinach, and creamy ricotta. Every bite is big on flavor and oh so filling.

Preparation Time
15 Minutes
Cooking Time
30 Minutes
Overall Time
45 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Italian

Output: 4 Number of Servings (4 stuffed mushroom caps)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Mushrooms

01 4 big portobello mushroom tops, with stems and insides scooped out

→ Vegetables and Aromatics

02 2 cups fresh spinach, chopped up
03 1/2 cup onion, diced small
04 1 teaspoon garlic, chopped
05 2 tablespoons olive oil

→ Cheeses

06 1/2 cup ricotta
07 1/2 cup mozzarella, shredded
08 1/4 cup Parmesan, grated (plus extra for sprinkling later)

→ Seasonings

09 1/4 teaspoon nutmeg if you want
10 1/4 teaspoon ground black pepper
11 1/4 teaspoon salt

Steps to Follow

Step 01

Pull the mushrooms out and sprinkle some more Parmesan on top right before you put them on plates.

Step 02

Toss the stuffed mushrooms back in the oven and leave them until the cheese bubbles and turns golden, around 15 to 20 minutes.

Step 03

Scoop the cheese spinach mix into the roasted mushroom bowls. Sprinkle shredded mozzarella on each one.

Step 04

In a bowl, mix the spinach stuff with ricotta, Parmesan, salt, pepper, and nutmeg if you're using it. Give it a good stir so everything blends together.

Step 05

Toss the spinach into the pan, stir it around till it's wilted (should be a couple of minutes). Take it off the heat and let it chill for a bit.

Step 06

Heat the rest of the olive oil in a big pan over medium. Toss in the garlic and onions, cook until they look soft – about 3 to 4 minutes.

Step 07

Rub both sides of the mushroom tops with olive oil and lay them on the baking sheet, gill side facing up. Stick them in the oven for 10 minutes. They’ll start sweating water.

Step 08

Turn on your oven to 375°F (190°C). Cover a sheet pan with parchment paper.

Additional Tips

  1. Letting mushrooms get rid of extra water before stuffing helps keep them from turning mushy.

Essential Tools

  • Oven
  • Parchment paper
  • Baking sheet
  • Mixing bowl
  • Large skillet
  • Basting brush

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy like ricotta, mozzarella, and Parmesan

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 180
  • Fat Content: 12 g
  • Carbohydrates: 8 g
  • Protein: 11 g