Transform ordinary mushrooms into an elegant appetizer with this rich, creamy stuffed mushroom recipe. Inspired by classic Florentine dishes, these stuffed portobello mushrooms combine earthy mushrooms with a luxurious spinach and cheese filling, all topped with a golden, crispy breadcrumb crust.
Ingredients
For 12 stuffed mushrooms:
- 12 large portobello mushrooms (about 3 inches/7.5cm each)
- 1 cup (250g) whole milk ricotta cheese
- 2 cups (60g) fresh spinach, finely chopped
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (25g) grated mozzarella cheese
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 2 tablespoons (30ml) extra virgin olive oil
- 1 teaspoon (5ml) Worcestershire sauce
- 1/4 teaspoon (1g) nutmeg
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2g) black pepper
For the Topping:
- 1 cup (120g) panko breadcrumbs
- 1/4 cup (25g) grated Parmesan
- 2 tablespoons (30g) melted butter
- 1 tablespoon (3g) fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Clean mushrooms with damp paper towel, remove stems.
- Drizzle mushroom caps with olive oil, season with salt and pepper.
- In a skillet, sauté garlic and shallots until fragrant.
- Add spinach, cook until wilted. Let cool slightly.
- Mix ricotta, cheeses, cooled spinach mixture, and seasonings.
- Fill each mushroom cap generously with mixture.
- Combine breadcrumb topping ingredients.
- Top each mushroom with breadcrumb mixture.
- Bake 20-25 minutes until golden brown and bubbly.
Nutritional Information
Per mushroom:
- Calories: 165
- Protein: 9g
- Carbohydrates: 8g
- Fat: 11g
- Fiber: 1g
- Sodium: 320mg
Timing:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Pro Tips and Tricks
- Choose mushrooms of similar size for even cooking
- Don’t wash mushrooms; clean with damp cloth
- Remove gills for more filling space
- Pat spinach very dry after wilting
- Let filling cool before stuffing
- Press breadcrumbs firmly onto filling
Variations and Substitutions
- Dairy-Free: Use dairy-free ricotta and nutritional yeast
- Meat Lover’s: Add crumbled bacon or Italian sausage
- Greek Style: Use feta instead of ricotta
- Keto Version: Replace breadcrumbs with crushed pork rinds
- Seafood Option: Add lump crab meat to filling
Common FAQs
Q: Why are my mushrooms watery?
A: Pat mushrooms dry thoroughly and avoid washing with water.
Q: Can I make these ahead?
A: Prepare filling and store separately up to 24 hours ahead.
Q: How do I prevent soggy bottoms?
A: Pre-bake mushroom caps for 5 minutes before stuffing.
Q: Can I freeze these?
A: Best fresh, but can freeze unbaked for up to 1 month.
Storage and Make-Ahead Tips
- Store assembled unbaked mushrooms for up to 24 hours
- Keep filling separate from mushrooms if prepping ahead
- Reheat in 350°F (175°C) oven for 10 minutes
- Store leftovers in airtight container for up to 3 days
- Freeze unbaked stuffed mushrooms for up to 1 month
These elegant stuffed mushrooms make the perfect appetizer for entertaining or a delicious vegetarian main course. Their creamy, cheesy filling and crispy topping create an irresistible combination that’s sure to impress your guests.
