Spinach Stuffed Portabella Caps Recipe

Name: Spinach Stuffed Portabella Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium portabella mushroom caps; 2 slices swiss cheese; 1/2 small onion, diced; 1/4 red pepper, diced; 1 green onion, sliced; 1 garlic clove, minced; 1 (10 ounce) package frozen chopped spinach; 1/2 teaspoon Cavenders All Purpose Greek Seasoning; 1/2 teaspoon Tony Chachere's Seasoning; 1/2 teaspoon lemon pepper seasoning; 1/4 teaspoon black pepper; 0.5 (8 ounce) package cream cheese; 2 tablespoons seasoned bread crumbs; 1 tablespoon parmesan cheese, grated; 1/2 teaspoon olive oil

Servings: persons

4 medium portabella mushroom caps
2 slices swiss cheese
1/2 small onion, diced
1/4 red pepper, diced
1 green onion, sliced
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon Cavenders All Purpose Greek Seasoning
1/2 teaspoon Tony Chachere's Seasoning
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon black pepper
0.5 (8 ounce) package cream cheese
2 tablespoons seasoned bread crumbs
1 tablespoon parmesan cheese, grated
1/2 teaspoon olive oil

1
Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
2
Place half a slice of swiss in each cap.
3
In a small sauce pan, saute the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
4
Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
5
Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
6
Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
7
Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
8
Bake at 350 for 20-25 minutes, or until the tops are golden brown.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium portabella mushroom caps, 2 slices swiss cheese, 1/2 small onion, diced, 1/4 red pepper, diced, and more.

Yes, Spinach Stuffed Portabella Caps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Stuffed Portabella Caps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions