Spinach Artichoke Stuffed Portobello Mushrooms
Looking for easy Portobello Mushrooms Stuffed with Spinach This creamy cheesy spinach artichoke filling is a vegetarian dream Ready in under an hour Get the recipe ... Vegetarian Delights
Recipe Introduction
Ever get that craving for something hearty but meat-free? Honestly, sometimes I just need a break from all the bangers and mash.
That's where these Portobello Mushrooms Stuffed with Spinach come in. They are seriously a game changer!
Why You'll Love These Portobello Stuffed Mushrooms
These bad boys are essentially walking, talking bowls of spinach artichoke dip. It’s comfort food elevated!
This isn’t just some fancy-pants recipe, though. It’s surprisingly easy to make. Think of it as posh pub grub meets meat-free Monday.
A Bit About This Vegetarian Main Course
The beauty of a Portabella Mushroom is that it's so versatile. These Baked Stuffed Mushrooms give a nod to Italian-American cuisine.
It is a quick and simple way to enjoy a restaurant-style meal at home. This recipe only takes about 45 minutes from start to finish.
It yields 4 generous servings.
Big on Flavor and Goodness
One of the best things about these is that they’re packed with nutrients. Spinach is a vitamin powerhouse! Plus, they are a great option for Healthy Vegetarian Recipes .
Serve them as a satisfying main course or a fancy Mushroom Appetizer Recipes for your next dinner party.
Now, let's talk about the ingredients you'll need for Cooking Portobello Mushrooms . Don't worry, it's all pretty straightforward!
Spinach Artichoke Stuffed Portobello Mushrooms Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Your Stuffed Mushroom Game Plan
Alright, let’s get down to brass tacks. For proper Portobello Mushrooms Stuffed with Spinach you need the right gear and ingredients.
This is how we're making some awesome Portabella Stuffed Mushrooms. Don't worry, it's easier than fixing a leaky tap. I promise!
Main Ingredients: The Stars of the Show
Here's what you need to conjure up this Vegetarian Main Course Recipes magic.
- 4 large Portobello mushroom caps . Aim for caps about 4-5 inches (10-13 cm) across. Quality indicators? They should be firm, and not slimy.
- 2 tablespoons olive oil, divided. Good olive oil makes a difference.
- ½ teaspoon salt. Sea salt or kosher salt is great.
- ¼ teaspoon black pepper. Freshly ground is best, innit?
- 1 tablespoon minced garlic. I normally buy the minced jars to make my life easier and save me some time.
- 10 ounces (283g) frozen spinach, thawed and squeezed dry. Seriously, squeeze it dry . You don’t want soggy bottoms.
- 1 (14 ounce) can (397g) artichoke hearts, drained and chopped. The tinned ones work great.
- 4 ounces (113g) cream cheese, softened. Philadelphia is the classic, isn't it?
- ½ cup (113g) mayonnaise. Hellmann's is my personal fav.
- ¼ cup (28g) grated Parmesan cheese. Freshly grated is always better.
- ¼ cup (28g) shredded mozzarella cheese. The mozzarella gives it that gooey, cheesy pull.
- ¼ teaspoon red pepper flakes (optional). I like a kick, don't you?
These measurements get you a filling for 4 servings. That's enough for dinner or a crowd-pleasing Mushroom Appetizer Recipes .
Seasoning Notes: Level Up Your Flavor
Now for the flavour enhancers!
- For a classic vibe, garlic and red pepper flakes work magic. The classic Spinach Artichoke Filling flavour needs those.
- Don't be afraid to add a pinch of nutmeg to the Easy Portobello Mushroom Recipes . It adds a warm depth.
- No Parmesan? Pecorino Romano works in a pinch.
- I use nutritional yeast and a few dashes of vinegar for a vegan, cheesy replacement.
Honestly, experimenting is half the fun of Cooking Portobello Mushrooms .
Equipment Needed: Keep It Simple
For this Healthy Vegetarian Recipes , you don't need fancy gadgets, just the basics:
- A baking sheet. Any old baking sheet will do.
- A large bowl for mixing.
- A smaller bowl (optional), for the spices and garlic.
- A spoon or spatula.
- Measuring cups and spoons. Household Alternative: A chopping board to chop your ingredients!
And there you have it. With these ingredients and tools, you're ready to create some amazing Baked Stuffed Mushrooms . Happy cooking, my friend!
Cooking Portobello Mushrooms: A Stuffed Masterpiece
Honestly, who doesn't love mushrooms? Especially those big, meaty Portobello Mushrooms ! Today, we're diving into how to make some incredible Portobello Mushrooms Stuffed with Spinach .
You know, it’s like that classic spinach artichoke dip but way better because it's stuffed inside a juicy mushroom. This recipe is simple, yet the result is nothing short of amazing.
Perfect for a Vegetarian Main Course Recipes dish! It’s also a winner if you're looking for Healthy Vegetarian Recipes .
Prep Steps: Mise en Place is Your Mate!
First things first, let's get organized. This is called mise en place, and trust me, it makes life easier. Make sure you got your oven preheated to 375° F ( 190° C) .
Next, clean your Portabella Mushrooms with a damp cloth. Don't soak them! Now, the spinach… squeeze, squeeze, squeeze. Seriously, get all that water out.
You'll thank me later. This is a must when Cooking Portobello Mushrooms if you want to avoid them becoming soggy.
Step-by-Step: Let's Get Stuffing!
- Drizzle the mushroom caps with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Sauté 1 tablespoon minced garlic in the remaining olive oil until fragrant.
- Mix garlic, spinach, artichoke hearts, 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1/4 cup Parmesan, 1/4 cup mozzarella, and a pinch of red pepper flakes (optional).
- Spoon that delicious Spinach Artichoke Filling into the mushroom caps.
- Bake for 20- 25 minutes , until tender and golden.
Pro Tips: Level Up Your Portabella Stuffed Mushrooms
Wanna know a secret? Don't overcrowd the baking sheet. Give those babies some space! Also, room temperature cream cheese is your best friend.
It makes the filling so much smoother. Avoid overbaking, which will make the mushroom rubbery. Try to find equal-sized mushroom caps when buying them.
And don't even get me started on how much I adore these Stuffed Mushroom Recipes . These will be a hit as Mushroom Appetizer Recipes .
And it's one of those Easy Portobello Mushroom Recipes that you can whip up with a little planning.
Seriously, give this Baked Stuffed Mushrooms recipe a go. It's delicious, relatively healthy, and always a crowd-pleaser. Enjoy!
Recipe Notes: Level Up Your Portobello Game
Alright, so you're about to dive into making these Portobello Mushrooms Stuffed with Spinach ! Exciting, innit? Here's the lowdown on making them absolutely banging.
I'm sharing a few nuggets of wisdom gleaned from many a kitchen escapade.
Serving Suggestions: Show 'Em Off!
Presentation matters, right? These Portabella Stuffed Mushrooms look proper posh, so plate them accordingly. A simple sprig of parsley does wonders.
Think about serving them on a bed of rocket for a bit of peppery contrast.
As for sides, a light salad cuts through the richness. A crisp Sauvignon Blanc? Bang on. Or, you know, a cheeky pint.
Storage Tips: Keep 'Em Fresh
Got leftovers? No worries. Pop those bad boys in the fridge in an airtight container. They’ll be good for up to 3 days. Make sure they're properly cooled first!
Freezing Baked Stuffed Mushrooms isn’t ideal – the texture can get a bit weird. But if you must, wrap them tightly in cling film, then foil.
Reheat in the oven. Honestly? They’re better fresh.
Variations: Tweak to Your Taste
Fancy a change? For a dairy-free version of these Healthy Vegetarian Recipes , swap out the cream cheese and mayo for cashew cream. Works a treat.
Seasonally, you can swap the spinach for kale in the autumn. Just give it a good massage with some olive oil first. Easy Portobello Mushroom Recipes are so forgiving.
Nutrition Basics: Feel Good Food
Let's talk numbers. Each serving is roughly 350 calories. You get a decent whack of protein (about 15g) and fiber (5g).
Cooking Portobello Mushrooms is a winner because they're packed with vitamins and minerals. Spinach Artichoke Filling adds even more goodness.
Look at you go, making tasty and nutritious grub!
These Mushroom Appetizer Recipes or Vegetarian Main Course Recipes are more than just a meal. So, get in that kitchen, have a laugh, and enjoy creating something lush.
Portabella Mushrooms deserve all the love, right? You've got this! These Portabella Stuffed Mushrooms will be amazing. Seriously, even if you're not big on Stuffed Mushroom Recipes , give these a try.
You might just surprise yourself! And these Easy Portobello Mushroom Recipes are so versatile!
Frequently Asked Questions
Can I prepare the Portobello Mushrooms Stuffed with Spinach ahead of time?
Absolutely! You can stuff the mushrooms ahead of time and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the cooking time to ensure they're heated through. Think of it like getting your Sunday roast prepped on Saturday evening – saves time and stress later!
What's the best way to store leftover stuffed portobello mushrooms?
Leftover Spinach Artichoke Stuffed Portobello Mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them (though the mushroom might get a bit softer), or for best results, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through. Just like reheating a slice of yesterday's pizza – oven's always better!
I'm not a fan of artichoke hearts. What can I substitute in these Portobello Mushrooms Stuffed with Spinach?
No worries, mate! Sun-dried tomatoes (oil-packed, drained), roasted red peppers, or even some chopped-up cooked broccoli would be great alternatives to artichoke hearts. Just keep the amounts roughly the same to maintain the texture and consistency of the filling. You could even throw in some olives for that salty kick.
Is there a vegan option for these stuffed mushrooms?
Definitely! You can easily make these Portobello Mushrooms Stuffed with Spinach vegan by using vegan cream cheese and vegan mayonnaise. Nutritional yeast can stand in for the Parmesan cheese to give it that cheesy umami flavor. Serve up with a side of vegan garlic bread, and nobody will even notice the difference!
How can I prevent my stuffed portobellos from becoming watery?
That's a cracking question! The secret is moisture control. Thoroughly squeeze as much water as possible out of the thawed spinach. Also, avoid over-crowding the baking sheet, which can trap steam. You might also consider giving the mushroom caps a quick sauté before stuffing to release some of their moisture beforehand – like giving them a mini pre-bake tanning session!
Can I freeze these Spinach Artichoke Stuffed Portobello Mushrooms?
Freezing isn't ideal, as the texture of the mushrooms and the filling can change upon thawing. The mushrooms can become a bit watery and the filling might separate slightly. If you must freeze them, do so before baking, wrap them individually, and thaw them completely in the fridge before baking as directed, adding a few extra minutes to the cooking time.
