Cheese-Stuffed Portobello Mushrooms with Spinach and Cream Sauce

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

Large Portobello mushroom caps filled with sautéed spinach and melted cheese, topped with a rich cream sauce for a decadent keto appetizer or main. This mediterranean-inspired keto (low carb, vegetarian) ready in about 40 minutes blends roughly chopped fresh spinach, softened cream cheese, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Brush 4 large Portobello mushroom caps with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet gill-side up.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups chopped fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook, stirring often, for 3-4 minutes until spinach is wilted and excess moisture evaporates.
  4. Step 4: Remove skillet from heat and stir in 4 oz softened cream cheese until fully combined and creamy.
  5. Step 5: Spoon the spinach and cream cheese mixture evenly into each mushroom cap. Top each with 1/4 cup shredded mozzarella cheese.
  6. Step 6: Bake mushrooms for 15 minutes until the cheese is melted and golden.
  7. Step 7: Meanwhile, in a small saucepan over low heat, warm 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese, stirring constantly until the sauce thickens slightly, about 3-4 minutes.
  8. Step 8: Drizzle the warm cream sauce over the baked mushrooms before serving.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce low carb?

Yes — this recipe is tagged 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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