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- 12 large portobello mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making cheesy spinach stuffed mushrooms. First, you need portobello mushrooms. They are large and have a nice shape for stuffing. Next, fresh spinach adds a great taste and bright color. Cream cheese gives the filling its rich, creamy texture. Ricotta cheese adds a lightness. Parmesan cheese gives a salty bite, while mozzarella melts beautifully on top. For flavor, minced garlic is essential. It boosts the taste of the filling. Red pepper flakes add a hint of heat, but they are optional. Salt and pepper balance all the flavors. Olive oil helps with cooking and adds richness. Lastly, fresh parsley makes a lovely garnish, adding color and freshness. With these ingredients, you will create a tasty and satisfying dish. Start by preheating your oven to 375°F (190°C). This step is key for a perfect bake. Next, you’ll clean the portobello mushrooms. Gently wipe them with a damp cloth to remove dirt. Remove the stems carefully; you will fill the caps later. Brush the mushrooms with olive oil on both sides. This adds flavor and helps them cook evenly. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add two cloves of minced garlic and sauté for about one minute. You want the garlic to smell great but not burn. Then, add 1 cup of chopped fresh spinach. Cook until it wilts, which takes about 2 to 3 minutes. Season it with salt and pepper. If you like a kick, sprinkle in some red pepper flakes. Once cooked, let the spinach mix cool slightly. In a bowl, combine 1 cup of softened cream cheese, 1/2 cup of ricotta cheese, and 1/2 cup of grated Parmesan cheese. Stir until it’s creamy. Then, fold in half of the shredded mozzarella cheese. Finally, add the cooled spinach mix to this cheese blend and mix well. Now, it’s time to fill the mushroom caps! Spoon the cheese and spinach mixture into each cap generously. Don’t be shy with the filling. Top each stuffed mushroom with the remaining shredded mozzarella cheese. Place the filled mushrooms on a baking sheet, cavity side up. Bake them in your preheated oven for 20 to 25 minutes. You’ll know they’re done when the mushrooms are tender and the cheese is melted and bubbly. Once baked, remove them from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley for a nice touch before serving. Enjoy this delicious treat! To make your cheesy spinach stuffed mushrooms burst with flavor, use fresh herbs. I recommend adding chopped fresh parsley or basil. These herbs add a nice touch to your dish. For seasoning, try adding a pinch of garlic powder or onion powder. You can also use a squeeze of lemon juice for brightness. This will lift the flavors and make them more vibrant. You can prep these stuffed mushrooms ahead of time. Start by making the filling. Store it in the fridge for up to two days. When ready to bake, just stuff the mushrooms and pop them in the oven. This saves time and makes your cooking stress-free. If you want to freeze them, stuff the mushrooms but don’t bake them. Wrap them well and store. When you’re ready to eat, bake from frozen. You may need to add a few extra minutes to the cooking time. For a crispy top, use a mix of cheeses. The mozzarella will melt nicely, while the Parmesan gives a crunchy finish. Brush the mushrooms with olive oil for added crispiness. This helps create a golden-brown top while baking. Bake at 375°F (190°C) for 20-25 minutes. Check for tenderness. The mushrooms should be soft, and the cheese should be bubbly. If you want an even crispier top, broil them for 1-2 minutes at the end. Just watch closely to avoid burning! {{image_2}} You can mix it up with different cheeses. Goat cheese adds a tangy kick, while feta brings a crumbly texture. Try using half a cup of either cheese in place of the cream cheese. This change gives the filling a whole new flavor. Both cheeses melt well, making the stuffing creamy and rich. Want to make your stuffed mushrooms heartier? Add some cooked bacon or sausage. Chop the meat into small pieces and mix it in with the cheese and spinach. This addition gives each bite a savory punch. You can use about one cup of cooked, crumbled bacon or sausage. It’s a great way to take your mushrooms to the next level! Spinach is great, but other veggies work well too. Kale or artichoke can be delicious substitutes. If you choose kale, make sure to chop it finely and sauté it until soft. Artichoke hearts can add a unique flavor. You can use about one cup of either veggie, just like with spinach. These options keep the dish fresh and exciting! To keep your cheesy spinach stuffed mushrooms fresh, store them in an airtight container. Place a piece of parchment paper between layers if you stack them. This helps avoid sogginess. You can store them in the fridge for up to three days. Make sure to let them cool completely before sealing the container. This way, they stay tasty and safe to eat. When it’s time to enjoy the leftovers, reheating them is simple. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Cover them with foil to keep them moist. Bake for about 10-15 minutes or until heated through. You can also use a microwave if you’re in a hurry. Heat them in short bursts to avoid overcooking. Aim for 30-second intervals until warm. You can freeze these stuffed mushrooms before or after baking. If freezing before baking, prepare them as normal but do not bake. Place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. They will stay fresh for up to three months. If you freeze them after baking, let them cool first. Wrap them tightly in plastic wrap, then in foil. Reheat from frozen, adding a little time to the baking. Cheesy Spinach Stuffed Mushrooms last about three to four days in the fridge. Make sure they cool before you store them. Place them in an airtight container. This helps keep them fresh. If you want to enjoy them later, reheat them in the oven for best results. Yes, you can make Cheesy Spinach Stuffed Mushrooms without cream cheese. Try using ricotta cheese or goat cheese instead. These options will still give you a creamy texture. You can also add sour cream for extra flavor. Just keep the same ratios to maintain the filling's consistency. - Side dish suggestions: - A fresh salad pairs well with stuffed mushrooms. - Garlic bread adds a nice crunch. - Serve with roasted veggies for color and taste. - Ideal accompaniments: - A light dip, like ranch or tzatziki, can enhance the meal. - Pair with a crisp white wine, like Sauvignon Blanc. - A simple pasta dish can create a full meal. We covered an easy and tasty recipe for Cheesy Spinach Stuffed Mushrooms. You learned about the key ingredients, like mushrooms and different cheeses. I shared step-by-step instructions, tips for better flavor, and how to make these ahead of time. You can even customize them with different cheeses and meats. Finally, we discussed how to store leftovers and reheat them. Enjoying this dish is simple, and it packs a flavorful punch for any meal. Make it, share it, and enjoy the smiles it brings!

Cheesy Spinach Stuffed Mushrooms

Indulge in these delicious Cheesy Spinach Stuffed Mushrooms that are perfect as an appetizer or snack! Made with fresh spinach, creamy cheeses, and savory garlic, these stuffed portobello mushrooms are baked to perfection for a mouthwatering treat. Follow our simple recipe to impress your guests or enjoy them for a quick weeknight meal. Click through to explore the full recipe and bring this cheesy delight to your table!
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Ingredients
  

12 large portobello mushrooms, stems removed

1 cup fresh spinach, chopped

1 cup cream cheese, softened

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.

        In a mixing bowl, combine the softened cream cheese, ricotta cheese, and grated Parmesan cheese. Stir until well combined and creamy.

          Add the cooled spinach mixture to the cheese blend and mix thoroughly. Fold in half of the shredded mozzarella cheese.

            Brush the portobello mushrooms on both sides with the remaining olive oil, and place them on a baking sheet, cavity side up.

              Generously spoon the cheese and spinach mixture into the cavities of each mushroom.

                Sprinkle the remaining mozzarella cheese on top of each stuffed mushroom.

                  Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

                    Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4