Step-by-step instructions

1. Preheat your oven to 400°F (205°C) and lightly grease a baking dish.
2. Brush the mushroom caps with olive oil, seasoning them with salt and pepper. Place them gill-side up in the dish.
3. Melt the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the chopped spinach to the skillet and cook until wilted. Once wilted, remove from heat.
5. Combine the cream cheese, shredded mozzarella, grated Parmesan, heavy cream, nutmeg, salt, and pepper with the spinach mixture until everything is creamy and well incorporated.
6. Generously spoon the creamy filling into each mushroom cap.
7. Sprinkle with extra Parmesan cheese if desired.
8. Bake uncovered for 18–20 minutes, or until the mushrooms are tender and the filling is bubbly.
9. Optional: Broil for 1–2 minutes to achieve a lightly golden top. Serve hot.

Best ways to enjoy it

These stuffed Portobello mushrooms can shine on their own as an appetizer or be served alongside a crisp salad or a side of garlic bread. Pair them with a chilled glass of white wine or a refreshing iced tea for a complete dining experience. For a cozy family dinner, serve them alongside grilled chicken or steak to create a satisfying plate.

Storage and reheating tips

If you happen to have leftovers (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) until warmed through. You can also freeze the cooked mushrooms for longer storage — just remember to wrap them tightly before freezing.

Helpful cooking tips

To ensure your stuffed mushrooms turn out perfectly, consider the following tips:

• Make sure to remove the gills from the mushroom caps thoroughly, as they can release excess moisture during cooking.
• For added flavor, experiment with different herbs such as thyme or oregano in the filling.
• If you’re not a fan of nutmeg, feel free to omit it. It’s an optional ingredient that adds a unique touch but isn’t necessary.

Creative twists

This recipe lends itself to a variety of different flavors and dietary preferences. For a vegan version, use a dairy-free cream cheese and substitute the cheeses with plant-based alternatives. You could also add different spices or toppings, such as sun-dried tomatoes, jalapeños for a kick, or even some crispy bacon for a non-vegetarian twist.

Common questions

What is the prep time for this recipe?
Prep time is about 15 minutes, with an additional 20 minutes for cooking.

Can I use different types of mushrooms?
While Portobello mushrooms are ideal due to their size, you can use large stuffed mushrooms like shiitake or cremini as an alternative; just adjust cooking time accordingly.

How do I know when they are done?
The mushrooms should be tender, and the filling should be bubbling. If you like a crispier top, broil for a minute or two until golden brown.

Feel free to dive into this delightful dish and let it bring a touch of Ruth’s Chris right into your kitchen! Enjoy every cheesy, spinach-filled bite.