Cheese-Stuffed Portobello Mushrooms with Spinach and Sun-Dried Tomatoes
Large Portobello mushroom caps filled with creamy cheese, sautéed spinach, and tangy sun-dried tomatoes, baked to melty perfection. This mediterranean-inspired keto (low carb, vegetarian) ready in about 35 minutes pairs fresh spinach, chopped sun-dried tomatoes (oil-packed), softened cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4, stems removed large Portobello mushroom caps
- 3 cups fresh spinach
- 1/3 cup, chopped sun-dried tomatoes (oil-packed)
- 4 oz, softened cream cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 minced garlic cloves
- 2 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- 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.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted. Remove from heat and stir in 1/3 cup chopped sun-dried tomatoes, 4 oz softened cream cheese, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 4: Spoon the spinach mixture evenly into the mushroom caps. Top each with 1/4 cup shredded mozzarella and sprinkle 1 tbsp grated Parmesan cheese over all.
- Step 5: Bake in preheated oven for 15-18 minutes until mushrooms are tender and cheese is melted and golden.
- Step 6: Let cool for 3 minutes before serving these savory, keto-friendly stuffed mushrooms.
Equipment for this recipe
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Frequently asked questions
How long does Cheese-Stuffed Portobello Mushrooms with Spinach and Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sun-Dried Tomatoes?
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 fresh spinach from drying out.
Can I substitute ingredients in Cheese-Stuffed Portobello Mushrooms with Spinach and Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes 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 Sun-Dried Tomatoes 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.
