Stuffed Portobello Mushrooms with Cream Cheese & Spinach

Stuffed Portobello mushrooms with cream cheese and spinach baked to golden perfection. Ready in just 30 minutes, this savoury dish is simple enough for a weeknight dinner but impressive enough to serve guests.

Serves 2, Preparation 10 mins, Cooking 20 mins

2 large Portobello Mushrooms
1 garlic clove, finely chopped
1 tbsp extra virgin olive oil (EVOO) – 15 ml / 1 tbsp
80 g baby spinach, chopped – 2.8 oz / 3 cups loosely packed
100 g soft cream cheese – 3.5 oz / ½ cup
a pinch of turmeric
a pinch of salt and freshly ground black pepper

Method

Preheat the oven: 200°C (180°C fan) / Gas 6.
Prepare mushrooms: Clean mushrooms with a brush or damp kitchen paper (do not wash). Remove stalks and finely chop them, set aside.
Bake mushroom caps: Place mushroom caps hollow side down on a baking tray lined with parchment paper. Brush with a little EVOO and bake for 3–4 minutes. Drain excess liquid and turn caps hollow side up.
Cook filling: Heat 1 tbsp EVOO in a skillet over medium heat. Add garlic and chopped stalks, season with salt, pepper, and turmeric. Cook until softened, then allow to cool slightly.
Mix filling: Combine the cooked mushroom mixture with cream cheese and chopped spinach, stirring until well blended.
Stuff mushrooms: Spoon the filling into the mushroom caps, drizzle with a little EVOO. Bake for an additional 5 minutes, or until the tops are lightly golden.
Serve: Enjoy immediately while warm.