Spinach stuffed mushrooms are an easy yet elegant main dish or appetizer. Creamy spinach souffle is tucked inside of fresh mushroom caps or Portobellos, topped with Parmesan, and then baked until golden.
I first tasted a version of these spinach stuffed mushrooms at a spa in Ojai, California, many years ago. I fell in love with them, and tried to recreate the recipe at home. (This recipe was originally published on October 21, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases.)
I’ve used it with smaller cremini or baby bella mushrooms for a delicious and healthy appetizer, or in portobello mushrooms as a hearty vegetarian entree. This recipe is also low carb and gluten free making it suitable for a number of diets.
Ingredients for spinach stuffed mushrooms
- 1 pound mushrooms (for appetizers), or 4 portobello mushrooms (for a main dish).
- 5 ounces baby spinach
- ricotta cheese
- Gorgonzola cheese.
- onion
- 2 garlic cloves
- 2 eggs
- fresh basil
- salt, nutmeg, white pepper and cayenne pepper
- olive oil
- Parmigiano-Reggiano cheese
How to make spinach stuffed mushrooms
- Preheat oven to 350 degrees F.
- Wipe mushrooms and trim stems. If necessary, slightly hollow out mushrooms. I like to use a “tomato shark“ for this. Reserve stems and insides of mushrooms.
- Prepare a large baking sheet with parchment paper. (Two if you’ll be using smaller mushrooms)
- In a large skillet, over medium-high heat, add olive oil and heat until shimmering.
- Add onions, reserved mushrooms stems, and sauté 3-4 minutes until onions soften.
- Add garlic and spinach, and cover, just until spinach wilts, about 2-3 minutes.
- Remove from heat. Drain excess liquid from spinach.
- In a food processor fitted with a blade, pulse ricotta cheese, eggs, gorgonzola and spices, just until mixed.
- Add spinach mixture and basil and pulse an additional 3 or 4 pulses until well blended.
- Place a spoonful of the spinach mixture into mushroom caps or portobellos. Place mushrooms on baking sheet.
- Bake at 350 degrees F. for about 30 minutes for caps and 40 minutes for portobellos.
- Remove mushroom caps and sprinkle with parmesan cheese.
- Return to oven and bake an additional 5 minutes or until cheese melts.
Which is it? Portobello or Portabella?
Portabella mushrooms are just Cremini mushrooms that are a few days older, they can get to be up to 5″ in diameter! While “Portabella” is the more common spelling, “portobello” and even “portabello” are often used interchangeably.
What can I substitute for…
- Cremini (brown mushrooms): White button mushrooms or larger white mushrooms.
- Ricotta cheese: Cottage cheese is a great substitution. Puree it in the food processor until smooth.
- Gorgonzola cheese: Any blue cheese would work. If you don’t like blue cheeses, substitute feta or goat cheese.
- White pepper: I love the subtle taste that white pepper gives certain foods, but black pepper is a fine substitution.
- Parmigiano-Reggiano: Parmesan cheese, but please don’t use the “green cylinder”!
Any leftover spinach mixture can be baked in a ramekin.
Looking for more recipes using mushrooms? How about this super easy Mushroom Spread , Marinated Mushrooms, Mushroom Sauce, Mushroom Stroganoff, or Creamy Wild Mushroom Soup.
Spinach Souffle Stuffed Mushrooms
Ingredients
- 1 pound mushrooms brown or white, cleaned, caps removed and slightly hollowed out. (Reserve mushroom stems) (or 4 portobello mushrooms, stems removed)
- 1 small onion chopped, about 1 cup
- 2 cloves garlic minced
- 5 ounces baby spinach
- 2 ounces gorgonzola
- 1 cup ricotta cheese
- 2 eggs
- 5 large basil leaves chopped, about 2 Tablespoons
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- dash of cayenne
- 1/4 cup grated parmesan cheese
- 3 Tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 baking sheets with silpat or parchment paper
- In a large saute pan over medium heat, heat olive oil until shimmering.
- Add onions and reserved mushroom stems, and sauté 3-4 minutes until onions soften.
- Add garlic and spinach, and continue to stir, just until spinach wilts, 2-3 minutes.
- Remove from heat.
- In a food processor fitted with a blade, pulse ricotta, eggs, gorgonzola and spices, just until mixed.
- Add spinach mixture and basil and pulse an addition 3 or 4 pulses, or until blended.
- Spoon spinach mixture into mushroom caps or portabellos.
- Bake at 350 degrees F. for about 30 minutes for caps and 40 minutes for portobellos. Remove mushroom caps and sprinkle with parmesan cheese. Return to oven and bake an additional 5 minutes or until cheese melts.
- Makes about 2 dozen mushroom caps
Notes
- brown, white, mushrooms for appetizers. About 2 dozen.
- 4 portobello mushrooms for main course.
Joy @ Yesterfood says
Oh, Cynthia, these look luscious! I love stuffed mushrooms, and these sound perfect- I love gorgonzola, bleu cheese, and ricotta cheese. Thank you for sharing these with us at Treasure Box Tuesday- I am sharing on Facebook this afternoon at 5:00 CST! 🙂
Cynthia says
They are yummy Joy! Thanks!
Christine says
You had me at stuffed mushroom! This is gorgeous! Thanks for sharing at Foodie Fridays!
KC the Kitchen Chopper says
I absolutely love this idea for stuffed mushrooms and for using up the leftovers. You know me and leftovers! 🙂 Come back and share more goodies Thursday 9:00 PM EST. http://www.theKitchenChopper.com Pinned.
Michelle @ A Dish of Daily Life says
I love mushrooms, and especially stuffed mushrooms. I usually only have them as a treat, because my husband and 2 of my 3 kids don’t like them. I honestly don’t understand how this can be the case!! But I do make them as a treat for my youngest son and I sometimes! This recipe looks like one I definitely want to try! Pinned. 🙂
Christina @ Christina's Cucina says
I make stuffed mushrooms, but never anything this fabulous! I have got to make these the next time I buy my 3 lb tub of ricotta! Yum!
Megan Keno {Country Cleaver} says
These stuffed mushrooms look delightful!
Cynthia says
They’re a great party appetizer too Megan!
Maris (In Good Taste) says
I bet these are a big hit at parties!
Cynthia says
They are a great party app Maris!
Kimberly @ The Daring Gourmet says
Love all the fabulous variations and that portabello looks awesome!
Cynthia says
The portabello mushroom is a great vegetarian entree!
The Food Hunter says
I’m thinking of making these for a get together I am hosting. Thanks for sharing
Cynthia says
Thank you! Let me know how you like them!
Matt @ Plating Pixels says
Wow that sounds good enough to serve at a restaurant. Adding this to my hurry up and make this list.
Brandon @ Kitchen Konfidence says
Wow, you are just bringing the flavors here Cynthia. Love!!
fabiola@notjustbaked says
Perfect little bite of food! Such a great recipe for a party!
Katrina says
Have you ever tried to make these a ahead and freeze them?
Cynthia says
I have not…I’m not really sure how mushrooms would freeze?
richard says
Hello Cynthia,
I plan on making your Spinach Soufflé Stuffed Mushrooms recipe below, but I do not see what amount of olive oil is to be used in the sauté. Can you let me know what you think is appropriate.
https://whatagirleats.com/spinach-souffle-stuffed-mushrooms/
Thanks
Cynthia says
just a couple of tablespoons richard…Thanks! I’ll add that to the recipe.
Cynthia says
Sorry! Sorry! Just seeing this! Just a couple of tablespoons. I’ve amended the recipe.
Mimi Rippee says
Wow! Well these look fantastic! Not a huge fan of blue cheese, but I know what to use as a sub!!!
Joanne says
I’m so happy I stumbled on your recipe on Facebook because I love to make these for my vegetarian guests when we have a barbecue. They’re always so delighted with these and actually, I’ve ended up making extra because the meat-eaters love them, too! Thanks for this awesome recipe!
Cynthia says
We had them again last night and we’re not vegetarians!
Melissa Bauer says
Cynthia, these are amazing! I love stuffed mushrooms but this recipe takes them over the top! Delicious and perfect!
Cynthia says
awesome!