Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Large portobello mushrooms stuffed with a creamy blend of spinach and cream cheese, baked to golden perfection for a satisfying vegetarian keto dish. This mediterranean-inspired vegetarian (keto, low carb) ready in about 28 minutes pairs large portobello mushroom caps, softened cream cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Remove stems from 4 large portobello mushroom caps and brush both sides with 2 tbsp olive oil, then place them gill side up on a baking sheet.
  2. Step 2: In a skillet over medium heat, sauté 2 minced garlic cloves in 1 tbsp olive oil for 1 minute until fragrant, then add 1 cup chopped fresh spinach and cook until wilted, about 2 minutes; remove from heat.
  3. Step 3: In a bowl, combine the cooked spinach, 4 oz softened cream cheese, 1/4 cup grated parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using; mix until smooth.
  4. Step 4: Spoon the cream cheese and spinach mixture evenly into each mushroom cap, pressing gently to fill.
  5. Step 5: Bake the stuffed mushrooms for 15-18 minutes until the filling is hot and golden on top, then serve warm.

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Frequently asked questions

How long does Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese take to make?

Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened cream cheese from drying out.

Can I substitute ingredients in Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Cheese keto?

Yes — this recipe is tagged keto, low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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