These Spinach and Mozzarella Stuffed Mushrooms are ideal as an easily prepared starter, a side dish or light, meat-free meal. They are full of flavour and quickly prepared from ingredients which are readily available in most supermarkets.
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Inspiration for this recipe:
I was keen to develop a recipe, using shredded mozzarella cheese, which could be enjoyed by as many people as possible. I am delighted that this recipe is ideal for people with specific dietary requirements. If you follow a gluten-free diet, are vegetarian or you are limiting your carbohydrate intake, this recipe is ideal for you.
The flavours in the Stuffed Mushrooms are Italian inspired. I fill Portobello mushrooms with garlic, spinach, cherry tomatoes and then top with shredded mozzarella. They are placed under a grill until the cheese is melting and golden brown.
The flavours complement each other perfectly. Garlic has a natural affinity with mushrooms, spinach and tomatoes and you can never go wrong by topping the lot with cheese which becomes golden and crispy under the grill.
I use these ingredients:
Portobello Mushrooms – Portobello mushrooms are brown, with a rich, savoury flavour and a meaty flesh.
Frozen Spinach – you could also use baby spinach if you prefer.
Shredded Mozzarella Cheese – I have used Edwards Crossing Cheese. It melts beautifully and becomes a delicious golden brown.
Step by Step Instructions:
1. To begin, I clean the mushrooms by removing any grit with a damp paper towel.
2. Remove the stems, and set aside. (They’re absolutely delicious roasted, so don’t throw them out!)
3. Brush the top of the mushrooms with garlic-infused olive oil.
4. Grill the mushrooms for 5 minutes.
5. Brush the inside of the mushrooms with the garlic oil and grill a further 2 minutes until the mushroom flesh is tender.
6. Sautee your spinach in the remaining garlic oil until wilted.
7. Fill the insides of the mushrooms with spinach and sliced cherry tomatoes.
8. Top the mushrooms with the shredded mozzarella cheese, and place under a grill until the cheese is burnished and melting.
To finish, I sometimes add a few basil leaves and some sliced red chilli. However, this is optional.
Tips for Success and FAQs:
My preference is to use portobello mushrooms. I have found that after grilling the mushroom caps, white mushrooms tend to release more moisture into the cup than portobellos.
If this happens, just tip it off before filling the mushrooms to avoid them being soggy. It is also important to be sure to drain the spinach well to remove excess moisture.
Be sure that you place the caps onto a rimmed oven tray to prevent any juices running into the oven. And to make washing-up easier, you may care to line the baking tray with foil.
In the spirit of “waste not, want not” I don’t discard the stems. You can use them when making stock, or in soups or stews. I sometimes just brush the clean stems with olive oil, season with salt and pepper and put on the tray with the mushrooms as they initially cook. They are cook’s rewards, a little snack to have whilst waiting for the filled mushrooms.
You can use fresh baby spinach instead of frozen, if you prefer. I would increase the amount slightly to 250 grams. Follow the cooking instructions in the recipe, and cook until wilted.
The best mushrooms to use for this recipe are ones that have a large flat cap.
I have however also made this recipe using smaller mushrooms, such as button or cremini. They’re equally as delicious, but a little more fiddly to prepare.
The mushrooms require cleaning as they often have some grit attached. I prefer not to wash them, as they are like a sponge and will absorb water.
To clean the mushrooms, I use a piece of damp paper towel, or a pastry brush to remove any dirt.
To remove the stem, place your thumb firmly against its base, and press forward. That may be sufficient to remove the stem for most mushrooms. Some of the larger ones are more difficult to remove and you may need to use a sharp knife.
If so, simply slice in a circle around the base of the stem and use your fingers to remove it. If some of the stem is left behind, use a small teaspoon or sharp knife to remove the remainder.
When it comes to serving:
These Stuffed Spinach and Mozzarella Mushrooms are extremely versatile. They can be served as a starter or alternatively, use small mushrooms and serve them as a delicious appetiser with a glass of wine.
They are an excellent side dish, perfect with a barbecued steak or roast chicken. Also, they make an ideal meat-free meal. Just serve them with a side salad and you have a nutritious meal.
The stuffed mushrooms are happy to travel so they are perfect to take to a picnic or pot-luck party.
In addition, the filling combinations are infinitely variable so you can customise them to suit your taste. For instance, you may like to choose crab meat, chicken, onion, bacon, basil pesto, some rosemary or thyme.
More tasty recipes you will love:
Delicious mushroom recipes:
Some more vegetarian side-dishes:
If you like mushrooms, I am sure that you will love these Spinach and Mozzarella Stuffed Mushrooms. They’re so easy to prepare; just par-cook your mushrooms first then layer in the fillings. Pop them under a grill for a few minutes and they’re ready to enjoy whilst still warm with their crispy, golden, cheesy topping.
Let me know in the comments below if you try them!
Spinach and Mozzarella Stuffed Mushrooms
- 4 large portobello mushrooms See Note 1
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- 200 g frozen spinach, defrosted See Note 2
- 6 cherry tomatoes, sliced
- 1 cup shredded mozzarella cheese, firmly packed I used Edwards Crossing
- sea salt and black pepper, to taste
- long red chilli
- fresh basil leaves
- Preheat the grill/broiler in your oven.
- Clean the mushroom caps by wiping them with some damp kitchen towel or remove grit with a pastry brush.
- Remove the stems, and set aside.
- Place the garlic and the olive oil in a small bowl. Using a pastry brush, brush the top of the mushroom with the oil/garlic mixture.Place the caps onto a rimmed baking tray to prevent any juices running into the oven. To make washing up easier, you may prefer to line the tray with foil.
- Place the mushrooms into the oven and grill/broil for 5 minutes.
- Remove the mushrooms. If the mushroom caps have filled with juices, it is best to tip the juices out so that they do not become soggy. Brush the inside of the caps with the oil/garlic mixture and place back under the grill for 2 minutes. Set aside the mushroom caps and the excess oil/garlic mixture.
- Meanwhile, use your hands to squeeze all the moisture out of the spinach.
- Heat a medium sized non-stick frying pan over medium heat. Add the remaining garlic oil. Cook for 1 minute and stir, being careful to not allow the garlic to burn.
- Add the drained spinach and cook for a minute or two until any excess moisture has been removed.
- Season the inside of the caps with sea salt and freshly ground black pepper.
- Top the caps with the spinach mixture, cherry tomatoes and cheese, and return to the grill for 5 minutes, or until golden brown.
- We prefer to use portobello mushrooms for this recipe. They’re a great size, have a lovely flavour and hold lots of the filling!
- You can also use fresh baby spinach – about 250 g. Cook as described for the frozen spinach, until wilted and cooked.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.