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Stuffed portobello mushrooms with spinach and cheese are my go-to tasty option when vegetarian friends come over. I love their hearty feel and earthy flavor that works so well with the creamy spinach and cheese filling. The melted cheese on top gives that golden finish that always impresses. Everyone enjoys this dish whether I serve it as a starter or main course.
Why you'll fall in love with this fantastic dish
This dish is a true gem in my cooking arsenal. The mix of textures between the meaty mushroom and smooth cheese filling just works perfectly. I love how quick it is to make on busy weeknights but also how fancy it looks when entertaining. It's also my favorite way to sneak some spinach into meals without anyone complaining.
Key ingredients for success
For this dish to turn out great, I grab four firm portobello mushrooms and carefully take out the stem and gills. A splash of olive oil, one garlic clove and half an onion finely chopped create the flavor base. Fresh spinach adds color and goodness. The cheese blend makes all the difference - smooth ricotta, sharp parmesan, and mozzarella that browns beautifully on top. Add salt, pepper, and my personal touch - a tiny bit of nutmeg that brings everything together wonderfully.
Step-by-step cooking approach
I start by warming my oven to 190°C. I brush my mushrooms with olive oil and bake them for 10 minutes so they release their moisture. Meanwhile, I work on the filling. In a pan, I cook the garlic and onion with a bit of oil, then toss in the spinach just until it wilts down. In a bowl, I mix this with ricotta, parmesan and my seasonings. I fill my mushrooms generously with this mixture and top with a good layer of mozzarella. Back in the oven for 15-20 minutes until the cheese turns golden brown, and they're done.
Tips for foolproof results
The trick to perfect mushrooms is picking fresh, firm portobellos. I always carefully remove the gills to avoid too much moisture. With seasoning, I add a little at a time since parmesan already brings saltiness. For spinach, I cook it very briefly so it keeps its nice green color.
Serving ideas
These stuffed mushrooms taste great with a crisp green salad for a light meal. For something more filling, I pair them with roasted veggies and crusty bread. When made smaller, they're always a hit at my friend gatherings as finger food.
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Storing and reheating options
Leftovers will stay good in the fridge for up to three days in an airtight container. To warm them up, I prefer using the oven at 175°C as it keeps the mushrooms nice and the filling creamy. A little tip - don't use the microwave as it'll make your mushrooms rubbery.
Frequently Asked Questions
- → How do I pick the best portobellos?
- Pick firm mushrooms with smooth, even-colored caps. They should be dry to the touch and smell fresh.
- → Can I make this ahead of time?
- You can prep the filling up to a day early. Keep it in the fridge and stuff the mushrooms just before cooking.
- → What pairs well with stuffed mushrooms?
- They're great with a fresh green salad. For something heartier, try serving them with quinoa or brown rice.
- → How do I prevent soggy mushrooms?
- Pre-cook the mushrooms and pat out the moisture. Make sure to soak up any liquid after the first bake before stuffing.
- → Can I use frozen spinach?
- Sure, just thaw and squeeze out the excess water. You'll want about 1 cup of spinach once it's thawed.