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Broiled Cheese Stuffed Portobellos

Total Time

Prep/Total Time: 30 min.


6 servings

My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia
Broiled Cheese Stuffed Portobellos Recipe photo by Taste of Home


  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2/3 cup Italian salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices part-skim mozzarella cheese


  1. Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
  2. Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

Nutrition Facts

1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.

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