Spinach and Mozzarella Baby Portabella Mushrooms

January 28, 2022
Spinach and Mozzarella Baby Portabella Mushrooms

If you’re starting to eat healthier or looking for new and healthy recipes, you’ll love this meatless recipe. Meal planning is one thing I do that helps me stay on track and eat well. I try to meal plan every two weeks for my family, and that means checking local sales, taking stock of what we have on hand, and eating out as little as possible. I find that meal planning allows us to eat healthier and saves us money. We aren’t as impulsive and apt to grab a snack or a meal on the go if I have everything planned ahead of time.

After checking the pantry and taking stock of some staples I always have on hand, like fresh baby spinach and shredded mozzarella cheese, I decided to try meatless spinach and cheesy mozzarella dish, using baby portobellos. I am a huge mushroom fan so I was excited to try this recipe. Not everyone in the family is a fan of mushrooms, but they were all great sports and tried it. I won over two out of the three kids, got them to try something new, and now I have a meatless lunch option to put in my meal prep rotation. That’s a win in my house!

Spinach & Mozzarella Baby Portobello Ingredients 

16 oz fresh baby portobello mushrooms

1 1/2 C. shredded mozzarella cheese

2 C. fresh baby spinach, packed

1 tbs. olive oil

2 tsp. fresh minced garlic

salt & pepper to taste


Stuffed Mushrooms waiting to be cooked

#1. Clean the baby portobellos, pat dry, and then gently scrape the gills from the inside of the mushroom cap (see image above) and set them aside.

#2. Heat the tablespoon of olive oil and minced garlic in a saucepan on medium heat. Add in the fresh, packed, spinach leaves. Allow them to wilt and then saute for 5-6 minutes. Add salt & pepper to taste.

#3. Preheat the oven to 375 degrees and line the baby portobellos a few inches a part on a baking sheet.

#4. Scoop the sauteed spinach into each baby portobello mushroom and top generously with shredded mozzarella cheese (see image above).

#5. Bake for 20-25 minutes, or until the cheese is melted and the mushrooms are cooked through.

#6. Let cool a few minutes and serve.

These are delicious on their own or as a meatless appetizer. They also reheat well for a light lunch!

Looking for more recipes to try, check our recipe section here on Grandpa Shorter’s blog!

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