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Spinach Souffle Stuffed Mushrooms

Spinach and gorgonzola stuffed Portobello mushrooms
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: Mediterranean
Author: Cynthia


  • 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