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Sometimes we can't resist a little creamed spinach, and this recipe uses mushrooms as a serving vessel — so you cut back on serving size and add another dose of vegetables to the mix.
*This recipe was adapted from its original vegan-form from Leslie Durso. Visit her website to see the full recipe and more delicious vegan recipes.
- 24 mushrooms
- 3 Tablespoons butter*
- 1/2 onion, finely diced
- 2 cloves garlic, diced
- 1 Tablespoon flour
- 1 Cup plain soy milk
- 1 1/2 Pound fresh spinach, chopped
- 1/4 Teaspoon nutmeg
- Salt and pepper, to taste
Calories Per Serving76
Folate equivalent (total)145µg36%
Easy Stuffed Mushrooms - Spinach and Cream Cheese
UPDATED Apr 20, 2021 · PUBLISHED Nov 28, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Easy Stuffed Mushrooms with Spinach and Cream Cheese take minutes to prepare and use ingredients you probably have on hand!
There's no excuse for not making these spinach and cream cheese stuffed mushrooms! (That is. if you enjoy mouthwatering stuffed mushrooms for an appetizer or snack!)
Time constraints? They take about 5 minutes to prepare and 15 minutes to cook. (And, about 7 or so minutes to eat!)
Unusual ingredients? These call for staples, like cream cheese and frozen spinach.
Too much work? There's no stove-top cooking involved. Just mix, fill and bake.
They are topped with a very light sprinkling of panko breadcrumbs. But, this ingredient is completely optional and should be left-off for gluten-free diets.
I can't think of a better appetizer than simple stuffed mushrooms. Once you've made this recipe, check out Pizza Stuffed Mushrooms and Guacamole Stuffed Mushrooms. Before you know it, you'll be part of the "I Heart Mushrooms" club!
Ratings & Reviews
I used cream of mushroom soup. I wish I would have taken the gills out of the mushrooms because the filling did run over on the baking sheet -use parchment paper. Great flavor. Will be making many mor e times.
A fun twist
As a twist on stuffed peppers, we use couscous or brown rice, some black beans, sauté some garlic with the onions, and stuff the portobellos with this mixture to create a great vegetarian main course .
A nice change to weeknight dinners!
After reading the reviews I was excited to try this recipe. Boy am I glad I did. This recipe is at restaurant standards and was simple DELICIOUS! I will be adding this to my weekly recipe list and wou ld recommend it for others to try!! I also thought about trying it with bits of bacon added into the mixture next time!
Very quick and easy to make with a delicious blend of flavors
I will definitely make it again,
Perfect dish for "Meatless Monday"! I used 98% fat-free cream of mushroom soup and added cayenne and cumin for some spice. The bread crumbs/parm combo added the perfect crunch to a filling dinner. Ser ved with mashed potatoes.
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How to make stuffed portobello mushrooms
Scroll down to the recipe card for the details. It's not a difficult recipe to make! Here are the basic steps:
Pre-broil. You start by briefly broiling the mushrooms.
Saute. Then, you saute spinach, onions, and garlic in olive oil.
Stuff. Mix in Parmesan, and stuff the mixture inside the portobello mushrooms.
Broil. Finish by broiling briefly, just until the filling is golden.
Creamed Spinach Stuffed Portobello Mushrooms
My Grandmother’s Creamed Spinach is a legendary staple on my family’s Thanksgiving table (and very non-vegan lol!). I tried my hardest to veganize her recipe and this is the closest I could get… Grandma’s recipe calls for cream of mushroom soup and since I clearly wasn’t using a canned dairy-based soup, I thought, why don’t I just put it in a mushroom? Voila! I hope you enjoy!
Creamed Spinach Stuffed Portobello Mushrooms
24 mushrooms, I used “stuffing” mushrooms which are medium size portobellos
3 tbsp. butter substitute like Earth Balance
1 1/2 lb fresh spinach, chopped
Place the chopped spinach in a large frying pan. Do not turn on the heat. In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Saute until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk, and nutmeg, and continue to stir continuously. When the flour is dissolved pour the sauce over the spinach in the frying pan. Turn the pan on medium heat and toss until the spinach has wilted.
Scoop the spinach mixture into the mushrooms and place on a cookie sheet. Bake at 350 for 15-20 minutes. Serve warm.
Creamy Spinach Stuffed Mushrooms
These creamy, garlicky, spinach stuffed mushrooms are full of rich, meaty flavour, fresh green, creamy spinach goodness, and smothered in golden, bubbling parmesan cheese – they make a great summer appetizer or light lunch!
First things first, what the heck are you supposed to call these mushrooms?
Portobello? Portabella? Baby Bellas? Brown Cremini? Large Chestnut? Yeesh!
My local supermarket even manages to call them both portobello and portabella in the same packaging ← I’m so confused…
Around here, I’ve seen them sold as either mini portobello (just to confuse even more, this seems to cover anything from small to medium. ) or as giant, size-of-your-palm beauties.
The bottom line? Whatever you prefer to call them and whatever size you can find them, they taste delicious!
I used medium sized mushrooms for this recipe, with a diameter of around 3 – 3.5 inches, but the recipe would work just as well with larger mushrooms, simply adjust the cooking time accordingly.
I’ve aimed for a base calculation of three small, two medium or one large mushroom per person, but the recipe is pretty forgiving, as it’s obviously impossible to standardise sizes of mushrooms!
As for the ingredients? If you like a lot of spinach, feel free to chuck a couple of extra handfuls in. Less garlic? – No problem. Extra creaminess? Sure, add a little more sour cream, or even swap for cream cheese – you really can’t go wrong.
Mushrooms are one of my all time favourite ingredients. A pile of garlicky buttery mushrooms on top of a thick slice of toasted bread ← my idea of food bliss!
The flavour and texture of portobello mushrooms is amazing – rich, juicy and almost meat-like – no wonder it’s often used as an alternative to a meaty burger!
By combining the mushrooms with a creamy, garlicky spinach filling, you get a tonne of extra flavour – garlic seems to have a natural affinity with mushrooms – and in my book, you can never go wrong by adding butter and cheese into the equation!
My book is the one that states that two portions of vegetables in a recipe totally balances out the addition of any butter, cream or cheese – I love my book!
I like to use my cast-iron griddle pan for this recipe. Firstly, the grooves will allow excess liquid to drain away (portobellos do tend to release a fair amount as they are cooking) and secondly, I can pop it under the grill to finish melting and bubbling the cheese – it’s the only oven proof pan I have, multi-tasking is a necessity round here!
These creamy spinach stuffed mushrooms make a great light lunch or appetizer – all you need is some fresh crusty bread to mop up the juices, and a chilled glass of your favourite warm weather drink to quench your thirst, enjoy!
Creamed spinach stuffed mushrooms
Sometimes you just have to stuff a mushroom. They&rsquore rich and earthy, and do a very good job of filling you up when you just want something hearty and comforting. And very good way to transform &lsquocomforting&rsquo into &lsquothat was so good I just want to pass out&rsquo is to add creamed spinach. That&rsquos right. Creamed spinach stuffed inside a roasted mushroom&hellip I die.
I&rsquoll admit, I totally overstuffed these babies &ndash and the filling was so thick and creamy that the tomato sort of started sliding off the top. But you can cope with that, right? If it means you get more creamy spinach? I thought so. If you want yours to be a little neater (e.g. for a dinner party, or for any purpose other than immediate inhalation), you could always be a little stingier with the filling. But stinginess isn&rsquot really something I do, so I just went for it and crammed it all in there.
By the way, if I was going to serve creamed spinach as a side dish on its own, I wouldn&rsquot make it nearly this creamy &ndash it would be far too rich. However since there&rsquos only a spoonful or two inside each mushroom, it&rsquos perfect for this purpose.
I seem to love topping everything with a slice of tomato lately (see: ricotta and tomato tart) &ndash it looks so pretty, and rounds the dish off nicely without needing to top it with cheese or breadcrumbs, which are my usual toppings for anything baked. Admittedly, cheese and breadcrumbs are pretty awesome, but the creamed spinach is rich enough without. The tomato roasts slightly in the oven and the juicy sweetness and gorgeous red colour are welcome additions to just about anything.
We ate these creamed spinach stuffed mushrooms as a lunchtime meal with a little bit of crusty bread and butter (which I could eat forever) at the side, but you could have these alongside a &lsquoproper&rsquo meal as well.
This is entirely unrelated to food and is probably going to make you judge me a little, but is anyone else ridiculously excited about the McBusted tour next year?! I feel as if I&rsquom 13 again. If I&rsquom not around tomorrow it&rsquoll be because I&rsquom still sat on Ticketmaster clicking &lsquorefresh&rsquo every half a second until I manage to get some tickets (though it&rsquos more likely they&rsquoll sell out in a few minutes, which is annoying). Also annoying: I&rsquom on my honeymoon when they come to Liverpool. Silly wedding getting in the way of McBusted. Luckily they&rsquore coming fairly near me again after I get back, so it&rsquos all good. I don&rsquot need to cancel my marriage just yet.
RECIPE: Stuffed Portobello Mushrooms
Learn the technique and make it your own! This is a customisable recipe involving our all-time favourite ingredient – mushrooms! This time the Portobello takes centre stage it should be a mushroom that is easy to find and available at most grocers or markets. We pack the caps with plant-based meat, smother the lot in a delicious, rich tomato sauce and bake in the oven casserole-style as a one-pot-style meal. We suggest serving up with a generous side of creamy polenta and wilted spinach. Your favorite pasta would also work well! This is next-level comfort food with rich depths of flavor that is very easy to don. It’s easy to prep and would be perfect for do-ahead-meal prep and for entertaining guests too. Watch the video for all the little details! You got this!
- 2 Beyond Burgers (You can use our Wicked Kitchen Jalapeno Griller Patties or our Plant Chef Meat-Free Burgers)
- 2 portobello mushrooms, stems diced
- 1 white onion, half diced, half quartered
- 2 400g tin tomatoes (whole peeled)
- 1/2 cup cornmeal, medium grind
- 10 cloves garlic, sliced
- 1 glass red wine
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- 1 1/2 tsp oregano
- ¼ tsp smoked paprika
- 1 star anise
- 1 bay leaf
- 1 TBSP capers
- 2 TBSP plant-based butter
- 4 slices plant-based cheese (we used Follow Your Heart), diced
- Plant-Based milk (as needed, to thin polenta, about 3 – 5 TBSP)
- 1 1/2 cup s water
- 200 g baby spinach
- Pinch black pepper
- Pinch salt
- Olive oil
- Prepare mise en place, preparing all ingredients as above, and preheat oven to 420f/215 C
- Crush red pepper flakes, fennel seeds, 1 tsp oregano, and star anise in a pestle mortar, until ground.
- Using hands, combine burgers in a bowl with the ground spice blend and a pinch of salt and pepper. Work through until thoroughly mixed.
- Take mushroom cups and place face up on a board, fill with seasoned burger mixture and pack down.
- Heat a cast-iron pan on medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
- Heat a pot on medium-high heat, add 4 TBSP olive oil, ½ diced onion, and 6 sliced garlic cloves, followed by the diced mushroom stems and capers. Stir.
- Use a spatula to move the mushroom around the pan, to avoid sticking. Flip when slightly browned and set aside in a casserole dish. Add another mushroom to the pan face down and repeat the process. Sear quartered onions to the pan to when mushrooms have been removed. Add a little oil, salt, and pepper.
- Add tins of tomatoes to the pot, crushing the whole tomatoes with your hand. Stir. Add bay leaf (remember to remove before serving). Add 1 tsp salt and black pepper. Cook down for 5 minutes.
- Once onions are cooked, add into casserole dish around the mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to the pan, swirl, and pour over mushrooms. Stir through sauce for a few more minutes and pour over portobellos and onion in the casserole dish. Use a spoon to even out.
- Bake in the oven for 20 minutes.
- Heat pot on medium-high heat, pour in 350 ml (1 ½ cups). Add 4 sliced garlic cloves to water, with butter. Bring to a boil and whisk, add a pinch of salt and pepper ½ tsp smoked paprika, ½ tsp oregano. Add in polenta slowly, keep whisking, as it will start to thicken straight away. Lower heat to a medium-low once combined and bubbling. Add cheese, a little milk and keep stirring Turn heat off and cover.
- Check Mushrooms after 20 minutes and cook for a further 15 minutes to reduce, remove and set aside to cool for 10 minutes.
- Transfer mushroom to cutting board and slice.
- Sear baby spinach in a cast-iron pan on medium-high heat, add a pinch of salt and pepper. Turn off the heat once wilted.
- Heat polenta again and whisk through, ready to serve.
- Plate up! Add a large spoon of Polenta to the centre of the plate, spinach to the side, and slices of mushroom on top, top with sauce.
Top with fresh Parsley, if you have it!
Love our recipes? Join the Mushroom Mafia! Check out our Wicked Healthy Merch and become a Plant-Pusher!
Want more vegan inspiration? Check out our Wicked Healthy YouTube channel!
Recipe: Spinach-Stuffed Portobello Mushrooms
Source: Simply Recipes
4 large organic portobello mushrooms
1/2 pound organic cremini or button mushrooms, halved
2 large shallots (4 ounces), quartered
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 ounces (about 4 cups) baby spinach leaves
1 tablespoon water
1 teaspoon dried thyme
3 tablespoons sour cream
1 cup (about 4 ounces) grated Swiss, Gouda, or cheddar cheese
2 tablespoons chopped parsley (for garnish)
1) Get your equipment ready: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Set a large strainer over a bowl.
2) Chop the mushrooms and shallots: Remove the stems from the portobello mushroom caps. With a paring knife, trim the dirty ends of the stems, and discard. Rinse what remains of the stems, and cut them into 1-inch pieces.
3) In a food processor fitted with the metal blade, combine the cremini or button mushrooms, shallots, and portobello mushroom stems. Pulse several times until the mushrooms and shallots are finely chopped. Set aside.
4) Bake the mushrooms on their own: Brush both sides of the mushroom caps with 2 tablespoons of the oil, and sprinkle with salt and pepper. Place them on the baking sheet with the gill side down, and bake for 12 to 14 minutes, or until tender but still a little firm.
5) Remove and set aside. There will probably be quite a bit of excess liquid on the pan reserve it to add to the filling in step 5.
6) Cook and drain the spinach: Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the spinach and 1 tablespoon of water to the pan. Cook and stir for 3 to 4 minutes, or until the leaves wilt.
7) Transfer them to the strainer and let drain, pressing out most of the liquid with the back of a spoon. Wipe out the skillet with a paper towel.
8) Finish the filling: Over medium heat, heat 1 tablespoon of oil in the skillet. 9) Add the chopped mushrooms and shallots and cook for 5 minutes, or until softened.
10) Add the thyme, 1/4 teaspoon salt, 2 pinches of pepper, and any excess liquid that accumulated on the baking sheet while baking the portobellos.
11) Cook and stir until most of the liquid in the pan evaporates.
12) Remove the pan from the heat. Add the drained spinach and sour cream, and stir until combined. Taste and add more salt and pepper if you like.
13) Stuff the mushrooms: Turn the mushrooms on the baking sheet so that the gill side is up. Mound a quarter of the filling on top of each mushroom cap. Sprinkle each with a quarter of the cheese.
14) Broil the stuffed mushrooms: Set a rack 6 inches from the broiler element, and heat the broiler. Place the mushrooms under the broiler, and broil for 3 to 4 minutes, or until the cheese melts.
15) Serve: Sprinkle with chopped parsley, and serve the mushrooms on top of greens dressed lightly in oil and vinegar, or with rice, farro, or the grain of your choice.
Spinach Stuffed Portobello Mushrooms
These creamy spinach stuffed portobello mushrooms are just in time for your New Years celebration! They’re so easy to make, packed with nutrient rich spinach and are made creamy with cashews.
We decided to make these this week as the entrée to include for our New Years celebration. These stuffed mushrooms are a great choice if you are hosting dinner. They’re also great to bring along and reheat if you need to substitute for the meat served at dinner parties.
These spinach stuffed portobello mushrooms utilize simple ingredients. So many good things start with onions and garlic. However, the stars of this dish are spinach, cashews and, of course, the mushrooms.
Spinach, being a green, is a great anti-inflammatory food. Heading out of the holiday season, most people are more inflamed than normally. This is due to extra alcohol, sugar and processed foods. Ramping up your intake of anti-inflammatory food is a great start to the new year. This is, of course, in addition to eliminating the inflammatory ones. Spinach offers a host of vitamins and minerals such as calcium, iron and folic acid and antioxidants. These lower the oxidative stress in your body from too much Christmas Cheer!
This spinach stuffed portobello mushrooms dish utilizes cashews for the ‘cream’. Using whole food fats is always preferable over processed oils because the fibre remains in tact. Also, the vitamins and minerals do not get stripped away. Cashews are rich in an essential fatty acid known as oleic acid (OA). This essential fatty acid can actively inhibit the transport of cholesterol into your bloodstream and reduce LDL cholesterol (the bad kind). Cashews are also high in the mineral magnesium, which is your body’s best friend when it comes to handling stress and anxiety. You can check out other simple ways to cope with anxiety in this blog post. Magnesium is also a critical component for hundreds of other reactions in your body. Prolonged stress, chronic disease, age, alcohol and high levels of exercise can result in the need to increase your magnesium intake.
Of course, the star of this dish is the mushrooms. We’ve talked about the benefits of mushrooms before in our post for Homemade Mushroom Soup. One of the key things that mushrooms are know for is their positive effect on the body’s immune system. Portobello’s, in particular, are high in minerals selenium (can aid in thyroid health) and potassium. They are also anti-inflammatory . . . can you see sense a theme here?
We just love the smell of mushrooms cooking and we hope you try these out. If you love mushrooms too, you should check out this delicious Vegan Mushroom Cream Sauce with Truffle Oil.
Let us know if you do try out these spinach stuffed portobello mushrooms and if you think you’d eat two! Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked . Happy New Year!