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Stuffed portobello mushrooms with golden melted cheese on white plate
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5 from 10 votes

Stuffed Portobello Mushrooms

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 4 large portobello mushroom caps stems and gills removed
  • 4 oz cream cheese softened
  • 1 cup fresh spinach chopped
  • 1/3 cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella divided
  • 1/4 cup grated parmesan
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Preheat oven to 400°F. Line baking sheet with parchment.
  • Clean caps, remove stems and gills. Brush both sides with olive oil, season with salt and pepper.
  • Roast gill-side down 10 min to remove moisture. Pat dry.
  • Sauté garlic 1 min. Add spinach, cook until wilted 2 min. Remove from heat.
  • Mix cream cheese, spinach, sun-dried tomatoes, half mozzarella, parmesan, Italian seasoning. Season to taste.
  • Flip mushrooms gill-side up. Fill generously with cheese mixture. Top with remaining mozzarella.
  • Bake 10-12 min until cheese is melted, golden, bubbly. Garnish with parsley and serve immediately.

Notes

Pre-roasting gill-side down is key — drives out moisture so filling stays thick. Customize with Italian sausage, crab, or different cheeses.