Spinach souffle stuffed mushrooms are an easy but elegant appetizer. Creamy spinach souffle is tucked inside of fresh mushroom caps, topped with Parmesan, and then baked until golden.
I first tasted a version of these spinach souffle stuffed mushrooms at a spa in Ojai, California many years ago. I fell in love with them, and tried to re-create the recipe at home.
I’ve since adapted it for many uses. Theirs, with cottage cheese, was meant to be low-calorie. I use smoother, richer ricotta cheese and just a few ounces of gorgonzola, delivering a lot of flavor. This isn’t really a “soufflé” in the traditional sense, yet it has nearly the same impact with a lot less effort. When I stuff portabellos, I usually end up with extra, which I bake up in ramekins for a quick lunch.
The ease of the recipe belies it’s elegant appearance, and would make an lovely vegetarian entree at a dinner party. The mixture also works well as the stuffing for regular mushrooms and is a simple hors d’oeuvre for a holiday cocktail party.
I hope you will enjoy the spinach souffle stuffed mushroom recipe.
Spinach Souffle Stuffed Mushrooms
Spinach and gorgonzola stuffed Portobello mushrooms
- 1 pounds 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 or bleu cheese
- 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
- 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
Some of the items used in this post are available here at no additional cost to you.