Hello there! My name is Tarek Abouzeid and I cannot wait to share with you my take on Trader Joe’s Cheesy Spinach Stuffed Portobello Mushrooms. Coming from Alexandria, Egypt, I grew up with an appreciation for flavorful and nutritious meals. These stuffed mushrooms are the perfect marriage of both those qualities, and since I moved to Canada, they’ve been a staple in my cooking.

Born and raised in Alexandria, Tarek always had a passion for cooking and experimenting with different flavors. After moving to Canada for university, he discovered a love for hiking and the outdoors, which inspires many of his dishes today. When he’s not in the kitchen, you can find Tarek exploring the Canadian wilderness or playing soccer with friends.

Tarek Abouzeid currently resides in Canada and grew up in Egypt.

Have you ever wondered where stuffed mushrooms come from? Me too! After some research, I discovered that the earliest recorded recipe for stuffed mushrooms dates back to ancient Rome! It called for mushroom caps stuffed with chopped mushrooms, garlic, and other spices. Thankfully, we’ve come a long way since then and don’t have to stuff mushrooms with mushrooms anymore. Though the beauty of this recipe is that it can be adapted to your preference and taste buds.

Springtime is in full swing here in the US, and it’s the perfect time to start incorporating more vegetarian meals into your diet. This recipe is not only delicious, but it’s also packed with nutrients from the spinach and mushrooms. Plus, it’s a great option for those looking to cut back on meat intake without sacrificing flavor or protein. So go ahead, grab some portobello mushrooms from your local grocery store, and get ready to impress your friends and family with this mouth-watering dish!

What you need

If you’re looking for a delicious and easy vegetarian meal that’s packed with flavor and nutrition, look no further than these Trader Joe’s Cheesy Spinach Stuffed Portobello Mushrooms! The mushrooms act as the base, providing a rich and meaty flavor that contrasts perfectly with the creamy and savory filling made with baby spinach, cream cheese, grated Parmesan cheese, and garlic. Topped off with crispy breadcrumbs and baked to perfection, these stuffed mushrooms are a crowd-pleaser that are perfect for any occasion. What’s more, this recipe is easy to make and requires just a few simple steps, including preheating the oven, preparing the mushrooms, cooking the spinach and garlic, making the filling, stuffing the mushrooms, and baking them to golden perfection. Whether you’re a longtime vegetarian or just looking to cut back on meat and enjoy more plant-based meals, you’ll love these cheesy spinach stuffed Portobello mushrooms.

Ingredients:

• Portobello mushrooms – These meaty mushrooms make a wonderful base for the stuffing, providing a rich and earthy flavor. If you can’t find them, you can substitute with large button mushrooms.
• Olive oil – This is used to drizzle over the mushrooms before baking, giving them a crispy and golden exterior. You can replace with any neutral cooking oil if needed.
• Garlic cloves – Garlic adds a depth of flavor and aroma to the dish, complementing the spinach and cheese. You can adjust the amount to your liking or omit if you are not a fan of garlic.
• Baby spinach – This leafy green adds a pop of color and freshness to the stuffing while providing a boost of nutrition. You can substitute with kale or arugula if desired.
• Cream cheese – Cream cheese adds a rich and creamy texture to the stuffing, binding all the ingredients together. You can use regular or low-fat cream cheese depending on your preference.
• Grated Parmesan cheese – This adds a salty and nutty flavor to the stuffing, while also providing a crispy and golden topping. You can swap with any other hard cheese such as Pecorino Romano or Asiago.
• Breadcrumbs – This provides a crispy and crunchy texture to the topping, creating a contrast with the smooth and creamy filling. You can use regular or gluten-free breadcrumbs if needed.
• Salt – Salt is used to enhance the flavors of the dish and balance the sweetness of the cream cheese and Parmesan. Adjust the amount to your liking.
• Black pepper – Black pepper adds a spicy and pungent note to the dish, complementing the sweetness of the cream cheese and Parmesan. Adjust the amount to your liking.

Utensils:

• Baking sheet
• Parchment paper – Optional. You can use aluminum foil or grease the baking sheet instead.
• Large skillet
• Wooden spoon
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Mixing bowl

Portobello mushrooms

Portobello mushrooms are one of my favorite ingredients to cook with due to their meaty texture and rich, earthy flavor. These mushrooms are actually mature button mushrooms that have been left to grow to a larger size, making them perfect as the base for this stuffed mushroom recipe. Aside from their delicious taste, Portobello mushrooms are low in calories and high in nutrients, making them a healthy addition to any meal. They are also a good source of antioxidants and fiber, which can help improve digestion and lower inflammation. Although some people don’t like the texture of mushrooms, I would highly encourage you to give Portobello mushrooms a try in this recipe. When cooked, they become tender and juicy, and their deep flavor blends perfectly with the spinach and cheese stuffing.

Baby spinach

Baby spinach is a versatile ingredient that can be used in a variety of dishes, from salads to smoothies to pasta dishes. One of the reasons I love using it in this recipe is that it adds a burst of color and nutrition to the stuffing mixture. This leafy green is high in vitamins and minerals, including vitamin K, folate, and iron, which are essential for maintaining bone health, reducing inflammation, and supporting healthy blood flow. Aside from being healthy, baby spinach also has a mild and slightly sweet flavor that complements the creamy and savory filling of these stuffed mushrooms. Although spinach is often associated with a slimy texture and unpleasant taste, baby spinach is actually quite delicate and tender, and can be easily incorporated into a variety of dishes. If you’re not a fan of spinach, I encourage you to give it a try in this recipe, as it provides an essential nutrient boost without compromising the flavor.

What to serve it with?

I love serving these Trader Joe’s Cheesy Spinach Stuffed Portobello Mushrooms with a side salad drizzled with balsamic vinaigrette. The tanginess of the vinaigrette pairs perfectly with the earthy mushroom and spinach flavors. Plus, the freshness of the salad balances out the richness of the stuffed mushrooms. As a person who enjoys living an active lifestyle, incorporating a generous amount of greens into my meals is essential. This salad and stuffed mushroom combo is a great way to do just that without sacrificing satisfying flavors and textures.

Summary

Thanks for joining me on this culinary adventure! I hope you’ll give this recipe a try and let me know what you think in the comments below. Are you a fan of stuffed mushrooms? Have you tried any variations? Let’s chat about it! And if you’re ever in need of a pick-me-up, a good hike and these cheesy spinach stuffed Portobello mushrooms are the perfect way to refuel. Don’t forget to snap a picture of your creation and tag me on Instagram so I can see how it turned out in your kitchen. Until next time, happy cooking!

Here’s the recipe:

Trader Joe's Cheesy Spinach Stuffed Portobello Mushrooms

Tarek Abouzeid

This cheesy and flavorful dish is the perfect appetizer or main course for any occasion. Packed with nutritious ingredients, it's sure to be a hit with everyone at the table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Main Course

Cuisine American, Italian

Servings 4

Equipment

• Baking Sheet
• Parchment Paper
• Large Skillet
• wooden spoon
• Knife
• cutting board
• Measuring spoons
• Measuring cups
• Mixing bowl

Ingredients

  

• 4 large Portobello mushrooms
• 2 tablespoons Olive oil
• 2 minced Garlic cloves
• 4 cups Baby spinach
• 4 oz Cream cheese
• 1/2 cup Grated Parmesan cheese
• 1/2 cup Breadcrumbs
• To taste Salt
• To taste Black pepper

Instructions

 

• Preheat the oven - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prepare the mushrooms - Wipe the Portobello mushrooms clean with a damp towel and carefully remove the stems. Using a spoon, gently scrape out the gills from the underside of the caps to create more room for the filling. Place the mushrooms on the prepared baking sheet. - Be careful not to break the edges of the mushroom caps while removing the stems and gills, as this will make it harder to contain the filling.
• Cook the spinach and garlic - In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
• Make the filling - In a mixing bowl, combine cream cheese, grated Parmesan cheese, and cooked spinach and garlic. Mix well until combined, and season with salt and black pepper to taste.
• Stuff the mushrooms - Divide the filling evenly among the mushroom caps, gently pressing it down to make sure it stays in place. In a small mixing bowl, combine breadcrumbs and 1 tablespoon of olive oil. Mix well and sprinkle over the top of each stuffed mushroom.
• Bake the stuffed mushrooms - Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden and crispy. Remove from the oven and let them cool for a few minutes before serving. - You can broil the stuffed mushrooms for an additional 1-2 minutes to get a more golden and crispy topping, but be careful not to burn them.