Baked portobello mushrooms with spinach and mozzarella

Baked portobello mushrooms with spinach and mozzarella: a hearty oven dish with garlic, pine nuts and nutmeg – juicy, savoury and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 6 g

Ingredients

• 4 portobello mushrooms
• 200 g spinach
• 125 g mozzarella
• 1 tbsp olive oil
• 2 cloves of garlic
• 30 g pine nuts
• 1 pinch of nutmeg
• 1 pinch of sea salt

Method

You’ll need: oven · frying pan · baking tray

1. Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Carefully clean the portobello mushrooms, remove the stalks and brush the insides with olive oil.
2. Toast the pine nuts in a dry frying pan until fragrant. Take them out and set aside briefly.
3. Briefly sweat the garlic in olive oil and add the spinach. Let it all wilt and season with nutmeg, sea salt and black pepper, then fold in the pine nuts.
4. Spoon the spinach filling into the portobello mushrooms and press down lightly. Top with the mozzarella and bake in the oven at 200 °C for 12–15 min, until melted and lightly browned.
5. Leave the mushrooms to rest briefly and serve warm straight away. A crisp leaf salad or some roast vegetables go well with them.

Good to know

When you want something warm, savoury and easy, this dish is just right. The stuffed mushrooms take little effort and still feel special.

Swaps

Mozzarella → goat's cheese (more protein and a stronger flavour); Pine nuts → walnuts (more omega-3 fatty acids); Spinach → chard (similar mineral content, slightly stronger flavour); Olive oil → ghee (stable at high heat and full-bodied)

Allergens

Contains milk and pine nuts; usually well suited to children if gently seasoned, and fine during pregnancy as long as the mushrooms are cooked through and the mozzarella is pasteurised.