' Al Lago Wines - Mushrooms stuffed with Spinach, Kale, and Cheeses

Mushrooms stuffed with Spinach, Kale, and Cheeses

Recipe by Simone Lagomarsino


This is a great preparation of stuffed portobello mushroom caps that your family will love.

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6 servings


No special culinary equipment is needed for this great recipe.



12 Baby Portobello Mushrooms (or 8 Large Portobello Mushrooms), hollowed out

Pam Cooking Spray with Olive Oil

1/3 cup of a cheese blend, consisting of Parmesan, Asiago, Fontina and Provolone Cheese, shredded

For the Stuffing for the Mushrooms:

2 cups of fresh Spinach, washed and coarsely chopped

1 cup of Kale leaves, washed, destemmed, and coarsely chopped

3 Green Onions, finely chopped (including the greens)

3 cloves of Garlic, minced

4 oz. of Goat Cheese

1/3 cup of Parmesan Cheese

Pinch of Cayenne Pepper

Pinch of Salt (approximately ¼ tsp.)

Pinch of Nutmeg, freshly grated

Pepper to taste (approximately ¼ tsp.)

1 Egg, beaten



Spray the grill pan or a saute pan with Pam Cooking Spray with Olive Oil. Heat the grill pan and then grill the bottom of the mushrooms, and then turn them over and grill the top of the mushrooms. Once the mushrooms have been lightly grilled on each side, set aside to cool slightly.

To make the stuffing for the mushrooms, heat the olive oil, green onions, garlic, salt and pepper in a large saute pan over a low/medium temperature for about 3-5 minutes until softened. Add the spinach, the kale, and the cayenne pepper, and continue to cook and stir the mixture for about 10 minutes. Let it cook completely. In a separate bowl, combine the ricotta, goat and Parmesan cheeses. Add the beaten egg to the cheese mixture and then stir in the greens and nutmeg.

Once the mushrooms have cooled slightly, stuff each mushroom with a portion of the stuffing mixture, and top with the shredded cheese blend, and serve.


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