Spinach Stuffed Portobello Mushrooms

Marinara being spooned over a spinach stuffed portobello mushroom

5 from 10 votes

Spinach Stuffed Portobello Mushrooms

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American

Total Cost: $7.23 recipe / $1.81 serving

Servings:

Calories: 207.78kcal

Author: Beth Moncel

Equipment

Small Enamelware Tray
Parchment Paper

Ingredients

1/2 lb. frozen spinach $0.65
1/2 cup cottage cheese $0.27
1/2 cup shredded mozzarella $0.42
1 large egg $0.23
2 oz. feta $1.09
1/4 tsp garlic powder $0.02
1/8 tsp salt $0.02
1/8 tsp freshly cracked black pepper $0.02
1/8 tsp crushed red pepper $0.02
4 portobello mushrooms $3.98
1 Tbsp olive oil $0.16
1/2 cup marinara sauce (optional) $0.35

Instructions

Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.

See how we calculate recipe costs here.

Video

Nutrition

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