Portobello mushrooms are a true culinary gem, especially when stuffed with a creamy, cheesy filling. My journey with this Ruth’s Chris–Style Spinach & Cheese Stuffed Portobello Mushrooms recipe began on a cozy weekend, craving something rich yet light. The combination of earthy mushroom caps filled with a luscious blend of spinach and cheese not only brings comfort but also a touch of elegance to any dining table. Whether it’s a family dinner, a weekend brunch, or something special for a holiday gathering, this dish makes meal time feel extraordinary.
Why You’ll Love This Dish
Why should you give this recipe a try? For starters, it’s a fantastic way to impress your guests with minimal effort. The creamy filling nestled in savory mushrooms strikes that perfect balance between indulgence and healthiness. Plus, these stuffed mushrooms are incredibly versatile; they work excellently as an appetizer or a hearty main dish.
Here’s what one happy cook had to say about it:
"These mushrooms were a hit! The flavors melded beautifully, and I loved how simple it was to make. Everyone was asking for the recipe!"
Preparing Ruth’s Chris–Style Spinach & Cheese Stuffed Portobello Mushrooms
This dish is more than just a collection of ingredients; it’s a delightful experience waiting to unfold in your kitchen. Step by step, you’ll transform basic mushrooms into a gourmet delight. Let’s break down how to whip these up in no time!
To get started, here’s what you’ll need to gather:
Key Ingredients
- 4 large portobello mushroom caps, stems removed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 1/4 teaspoon nutmeg (optional)
- Extra Parmesan cheese for broiling (optional)
For a lighter option, you can substitute cream cheese with a low-fat variant or use nutritional yeast for a vegan spin.
