Stuffed mushrooms with spinach and cheese

Stuffed mushrooms with spinach and cheese: savoury portobellos from the oven, filled with leaf spinach, cream cheese, garlic and mozzarella.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 6 g

Ingredients

• 4 portobello mushrooms
• 200 g leaf spinach
• 1 clove of garlic
• 100 g cream cheese
• 60 g mozzarella
• 1 tbsp olive oil
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · sieve · wooden spoon

1. Preheat the oven to 200 °C (180 °C fan). Clean the mushrooms, carefully twist out the stalks and chop them finely.
2. Heat the olive oil in a frying pan and briefly fry the garlic with the chopped mushroom stalks. Add the leaf spinach and let it wilt, then pour off any excess liquid.
3. Take the pan off the heat and stir the cream cheese into the warm spinach mixture. Season to taste with salt, pepper and nutmeg.
4. Salt the mushroom caps lightly, place them in a baking dish and fill with the spinach cream. Sprinkle with mozzarella.
5. Bake at 200 °C for 15–20 min, until the mushrooms are tender and the cheese turns golden brown.
6. Serve hot, ideally straight from the oven. A crunchy salad or some roasted veg goes well with them.

Good to know

I especially like an oven dish like this on long days. It's quick to make, warm and savoury, and still feels light.

Swaps

Cream cheese → ricotta (a little more protein, often a little less fat) | Mozzarella → feta made from sheep's or goat's milk (stronger flavour, also provides protein and calcium) | Leaf spinach → chard (used the same way, also brings fibre and potassium) | Olive oil → ghee (stable at high heat and full of flavour)

Allergens

Contains dairy, so it's not dairy-free. Usually suits children well if the garlic is kept mild, and during pregnancy it's generally no concern with pasteurised cream cheese and mozzarella.