Spinach, Bacon and Cheese Stuffed Portobello Mushrooms

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Spinach, Bacon and Cheese Stuffed Portobello Mushrooms

These Spinach and Cheese Stuffed Portobello Mushrooms are a delicious, nutrient-packed dish that works as an appetizer, side, or main course. Meaty Portobello caps are filled with a creamy blend of sautéed spinach, garlic, bacon bits, and a mix of cheeses, then baked until golden and bubbly. 

Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: ~35 minutes

Ingredients

(Serves 4)

For the Mushrooms:

  • 4 large Portobello mushrooms, stems removed and gills scraped out
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar (optional, for added depth)
  • ½ tsp salt
  • ½ tsp black pepper

For the Filling:

  • 1 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
  • ½ tsp red pepper flakes (optional, for a kick of heat)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ tsp Italian seasoning
  • ¼ cup chopped cooked bacon

    Instructions

    1. Prepare the Mushrooms

  • Preheat the oven to 375°F (190°C).
  • Clean the Portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
  • Brush both sides of the mushrooms with olive oil and balsamic vinegar (if using). Season with salt and black pepper.
  • Place the mushrooms gill-side up on a parchment-lined baking sheet.
  • Pre-bake for 10 minutes to release excess moisture. After baking, blot any liquid from the mushrooms with a paper towel.

2. Make the Spinach and Cheese Filling

  1. Heat olive oil or butter in a pan over medium heat. Sauté the garlic for 1 minute until fragrant.
  2. Add the chopped spinach and cook for 2-3 minutes (if using fresh) until wilted. If using frozen spinach, cook until heated through.
  3. Season with salt, black pepper, and red pepper flakes (if using).
  4. Remove from heat and stir in cream cheese, mozzarella, Parmesan, bacon and Italian seasoning until well combined.

3. Stuff the Mushrooms & Bake

  1. Evenly divide the spinach and cheese mixture among the pre-baked mushrooms, pressing gently to fill them.
  2. Bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and slightly golden.

4. Serve & Garnish

  1. Remove from the oven and let cool slightly. Garnish with fresh parsley and serve warm.

Gail's Notes:

I just made these and they are wonderful!!!


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