Spinach Stuffed Mushrooms

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

Cynthia

Spinach and gorgonzola stuffed Portobello mushrooms. Recipe will serve 4 as a main dish or will make about 2 dozen small stuffed mushrooms as an appetizer.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Dish

Cuisine Amecian, Mediterranean, Vegetarian

Servings 4 servings

Calories 355 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Serving: 1servingCalories: 355kcalCarbohydrates: 11gProtein: 20gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 129mgSodium: 536mgPotassium: 749mgFiber: 2gSugar: 4gVitamin A: 3905IUVitamin C: 15mgCalcium: 319mgIron: 2mg

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