Rich, flavorful, and perfect for sharing, Spinach & Goat Cheese Stuffed Portobello Mushrooms are a vegetarian dish that feels indulgent and romantic. The earthy portobello mushrooms are filled with a creamy, savory mixture of spinach and goat cheese, creating a dish that’s both comforting and elegant. Whether you’re planning a date night or simply craving a cozy meal, these stuffed mushrooms are a delightful choice that’s sure to impress.
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Published with so much love
Tested by Sofia Johnson
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Ingredients
(Original recipe yields 2 servings)
- 4 large portobello mushrooms, stems removed
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 4 oz (115g) goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tsp fresh thyme leaves
- 1 tbsp balsamic glaze (optional, for drizzling)
- Fresh parsley or thyme, for garnish
Directions
1. Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Brush the portobello mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
2. Cook the Spinach:
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. Make the Filling:
In a bowl, combine the wilted spinach, crumbled goat cheese, Parmesan cheese, breadcrumbs, and thyme leaves. Mix until well combined.
4. Stuff the Mushrooms:
Divide the filling evenly among the portobello mushrooms, pressing it gently into the caps.
5. Bake:
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Garnish and Serve:
Drizzle with balsamic glaze (if using) and garnish with fresh parsley or thyme. Serve warm.
Serving Suggestions
- Pair with a light arugula salad or roasted vegetables for a complete meal.
- Complement the dish with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
- Add a side of crusty bread to soak up any delicious juices.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
Why This Recipe Works for a Romantic Dinner
- Creamy and Decadent: The combination of spinach and goat cheese is rich and luxurious, making it feel special and indulgent.
- Perfect for Sharing: The individual stuffed mushrooms are ideal for a cozy, shared meal.
- Elegant and Flavorful: The earthy mushrooms and savory filling create a dish that’s both sophisticated and comforting.
Nutrition Facts (Per Serving)
(Approximate values)
- Calories: 320
- Protein: 15g
- Carbohydrates: 12g
- Fat: 24g
- Fiber: 3g
- Sugar: 4g
Final Thoughts
These Spinach & Goat Cheese Stuffed Portobello Mushrooms are the ultimate romantic vegetarian dinner—rich, flavorful, and perfect for sharing. With their creamy filling, tender mushrooms, and elegant presentation, they’re sure to impress your special someone and make any evening unforgettable.
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