Recipe

Imagine juicy, meaty Portobello caps overflowing with a flavorful filling of herbs, garlic, spinach, and melty cheese—baked until golden and bubbling. These Stuffed Portobello Mushrooms are the ultimate vegetarian showstopper: hearty enough for a main dish, elegant enough for appetizers, and always the first to disappear at gatherings.

A quick tip for perfect texture: the Geedel Rotary Cheese Grater makes shredding cheese effortless and uniform, letting it melt beautifully into the filling. Let’s get stuffing!

🍄Ingredients (Serves 4 as a main or 8 as appetizers)

4 large Portobello mushrooms (stems removed, gills scraped)

2 cups fresh spinach (roughly chopped)

1 small onion (finely diced)

3 garlic cloves (minced)

1 cup shredded mozzarella

½ cup shredded Parmesan

½ cup breadcrumbs (panko for extra crunch)

¼ cup cream cheese (softened)

2 tbsp olive oil

1 tsp dried Italian herbs (or fresh parsley)

Salt & freshly cracked black pepper

Optional: red pepper flakes for heat

🍴Step-by-Step: Stuffed Mushrooms in 4 Moves

1. Prep the Mushrooms

Brush Portobellos clean and remove stems/gills. Brush caps with olive oil, season with salt and pepper, and place gill-side up on a baking sheet.

2. Make the Filling

Heat olive oil in a skillet. Sauté onion until soft, add garlic and spinach until wilted. Remove from heat. Mix in cream cheese, breadcrumbs, Italian herbs, half the mozzarella, and half the Parmesan. Season to taste.

3. Stuff & Top

Spoon filling generously into each cap. Top with remaining shredded mozzarella and Parmesan—cheese shredder hand crank gives you those perfect fluffy shreds that melt like a dream.

4. Bake & Serve

Bake until cheese is golden and bubbly. Let rest a moment, then garnish with fresh parsley or red pepper flakes. Serve warm—watch them vanish!

🔥Tips & Twists

Meaty Upgrade – Add cooked sausage or bacon bits to the filling.

Vegan Swap – Use dairy-free cheese and nutritional yeast.

Gluten-Free – Swap breadcrumbs for almond flour.

Extra Veggies – Mix in diced bell pepper or sun-dried tomatoes.

Make-Ahead – Stuff caps and refrigerate; bake when ready.

🧀Conclusion: Mushrooms That Wow Every Time

These Stuffed Portobello Mushrooms are proof that simple ingredients can create something truly special—savory, cheesy, and satisfying. With the rotary grater handling the cheese effortlessly, you’ll spend less time prepping and more time enjoying the compliments.