Spinach and Cheese Stuffed Mushroom
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I remember the first time I got a portobello mushroom. I was in New York City (I can’t remember if it was my first visit or second visit there), and I was around 9 or 10 years old. My family was eating in a fine dining restaurant and they served me my first portobello mushroom. It tasted delicious! But I was a little embarrassed because the waiter cut the mushroom for me, and it made me feel like a baby. And at 9 or 10 years old, I was definitely NOT a baby. But it was delicious and I remember portobello mushrooms became one of my go-to dinners from there on out.
But, it’s time to level up this mushroom with some other yummy flavors! I love a good spinach artichoke dip. That’s what this reminds me of. You’ve got the spinach and all the scrumptious cheese combined together and stuffed into a mushroom (minus the artichoke of course, but if you so dare, I bet that would be delightful too).
It’s always important to prepare the mushroom before cooking it. For this recipe, I just coated it in olive oil and added salt, pepper, and garlic. If you want to make it more flavorful, you can always marinate it in some balsamic vinegar to let that flavor soak into the mushroom before cooking it. Also, always remove the stem! It honestly just gets in the way, so this gives you more room to stuff your mushroom with the good stuff!
The stuffing is a mixture of spinach and cheese. You are going to need to use fresh spinach and wilt it down in a pan before adding the cheese. Once the spinach is wilted you will combine the cheese with the spinach and mix it together. Save a little cheese to the side so you can use it as a topping before putting it into the oven. This is a little bit higher of a phe content recipe, so if you are needing a lower phe recipe, you can either switch to a low-protein cheese or you can choose to use only one of the cheeses above, not both. But if you choose the latter, your mushroom may be a little less cheesy. I would recommend using the parmesan instead of the mozzarella. Double the amount of the parmesan if you just select one cheese, and it’s only 13mg of phe, but if you just use the mozzarella it’s 64mg of phe.
Once the mushroom is sufficiently stuffed, place it on a parchment lined baking sheet and then bake it in the oven at 375° F for 20 minutes or until the cheese gets bubbly. When I made this, it did get a little messy, so the parchment paper helps with the mess clean-up. You definitely want to let the mushroom cook long enough so it’s cooked all the way through. Also, since we’re using vegan/low-protein cheese, depending on what brand you use, the cheese may need longer to melt so keep that in mind. I used Follow Your Heart parmesan and mozzarella shreds for my low-protein alternative to cheese.
Garnish this mushroom with red pepper flakes, cracked black pepper, or serve plain. I served this stuffed portobello mushroom garnished with black pepper and some rice, but you can also enjoy this meal on its own or with some mashed potatoes, low-protein pasta, or roasted vegetables (squash, corn, asparagus, etc.). Let me know what you think of this recipe! I hope you enjoy!
Ingredients:
1 portobello mushroom (100g)
1 tbsp Olive oil
½ tsp Garlic powder
¼ tsp Salt
¼ tsp black pepper
1 tbsp Butter
1 cup Spinach (30g)
¼ cup Follow Your Heart Mozzarella shredded cheese (28g)
2 tbsp Follow Your Heart Parmesan cheese (14g)
Red pepper flakes or cracked black pepper (optional) ~ to garnish
Servings per recipe: 1
Serving size: 1 mushroom
Phe per serving: 171 mg
Directions:
Preheat the oven to 375° F.
Prepare the mushroom: remove the stem, then lightly brush with olive oil and season with garlic powder, salt, and pepper.
In a small frying pan, melt the butter. Then add the spinach and cook until it’s wilted down.
In a small bowl, combine the cooked spinach with the cheeses and pepper (if using it).
Use the mixture to fill the mushroom evenly, pressing gently on the mixture. Sprinkle the top with extra cheese if desired.
Line a baking pan with a sheet of parchment paper. Place the stuffed mushroom on the baking pan and put it into the oven.
Bake for about 20 minutes or until the cheese is bubbly.
Serve and enjoy!