These Pepper Jack & Spinach Stuffed Portobello Mushrooms not only look lovely, but they taste so good that it will be hard to stop popping them in your mouth! These are made with stuffing Portobellos, which are much smaller than the more commonly known Portobello caps. These mushrooms can easily be turned into a heartier snack by simply setting each Portobello onto ¼ of a toasted English muffin! After you’ve made these, feel free to share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends!
After gathering all of your ingredients, preheat the oven to 350°F. In a pan over medium heat, sauté the diced onion with olive oil for about 2 minutes, then add in chopped spinach and garlic powder. Continue to sauté for 3-4 minutes on medium heat until spinach is wilted. Remove from heat.
Wipe the Portobello mushrooms with a wet cloth to remove any dirt, then remove the stems and gills to create a space for the filling. Set the mushrooms on a baking sheet and stuff them from the top with the onion and spinach mixture, then add a slice of Cabot Pepper Jack cheese on top. Bake the mushrooms for 10 minutes and enjoy immediately.
Want a delicious stuffed Portobello mushroom that’s ideal for breakfast? Give these Breakfast Stuffed Mushrooms a try - you’ll love them! Cabot has relied on our farm families to make the highest quality dairy products for over 100 years. Our commitment to quality is what makes our products stand out from the rest - and why you’ll love our recipes. We’d love for you to rate and review these spinach stuffed Portobello mushrooms once you’ve made them!
1/4 of a sweet onion
2 teaspoons olive oil
2 cups chopped spinach
1/8 teaspoon garlic powder
6 stuffing portobellos
2 ounces Cabot Pepper Jack (about ½ cup)
Optional: 2 English muffinsEmail Grocery List
PREHEAT the oven to 350°F.
DICE a quarter of an onion finely (you need about ½ cup diced). In a pan over medium heat, sautee the diced onion with olive oil for 2 minutes and add in chopped spinach and garlic powder. Continue to sautee for 3-4 minutes on medium heat until wilted and then remove from the heat.
WIPE the portobello mushrooms with a wet cloth to remove any dirt, and remove the stems and the gills to create a space for the filling. Set the portobellos on a baking sheet so that you can stuff them from the top with the onion and spinach mixture, and then add a nice slice of cheese on top.
BAKE the mushrooms for 10 minutes, and then serve immediately.
Note: Stuffing portobellos are much smaller than portobello caps. If you can only find large portobello mushrooms, use 2 large caps for this recipe and then slice them into quarters for serving at the end. To make this dish more of a hearty snack, set each baked portobello onto a ¼ of a toasted English muffin. Use an additional slice of melted pepper jack as pictured below to bind them together.
Recipe and photo courtesy of Uproot from Oregon.