If you love bold flavors wrapped in wholesome goodness, you are going to adore this Spinach and Havarti Stuffed Portobello Mushrooms Recipe. Imagine tender, meaty portobellos grilled to perfection, layered with delicate, melted Havarti cheese and fresh, vibrant spinach, all brought together by a tangy balsamic and herb marinade. This dish is not only a feast for your taste buds but also a beautiful plateful that elevates simple ingredients into something truly special. Whether served as a hearty appetizer or a satisfying main, it’s a celebration of fresh, comforting flavors that you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is the secret behind this recipe’s charm. Each component is simple yet essential, from the juicy mushrooms to the creamy Havarti, and the fresh spinach adds that perfect pop of green and nutrient boost. Let’s take a look at everything you’ll need to bring this cozy dish to life:
- 4 Portobello Mushroom Tops (12 oz total, stems removed): The hearty base that soaks up all the flavors beautifully.
- 1 Tbsp lemon juice: Adds a refreshing brightness that balances the richness of the cheese.
- 3 Tbsp olive oil: Helps create a silky texture and aids in grilling the mushrooms perfectly.
- 2 Tbsp chopped fresh parsley: A fresh herb that brightens and lifts the entire dish.
- 1/2 tsp sugar: Just a hint to round out the marinade’s acidity and make flavors sing.
- 1/2 tsp salt: Essential for enhancing every element’s natural taste.
- 1 large or 2 small garlic cloves (pressed): For a subtle savory punch that complements the earthiness of mushrooms.
- 2 tsp balsamic vinegar: Adds tangy depth and wonderful caramel notes when grilled.
- 4 slices Havarti cheese: Creamy and mild, perfect for melting over the spinach and mushroom base.
- 1 1/2 to 2 cups fresh spinach leaves: Fresh, vibrant, and packed with nutrients to brighten each bite.
- 4 kaiser rolls: Optional, but makes a fantastic sandwich vessel if you want to change things up.
- Fresh garden tomato (sliced): Adds juicy freshness if making sandwiches.
- Mayo to taste: For a creamy spread to enrich the sandwich experience.
How to Make Spinach and Havarti Stuffed Portobello Mushrooms Recipe
Step 1: Make the Marinade
Start by combining lemon juice, olive oil, chopped parsley, sugar, salt, pressed garlic, and balsamic vinegar into a bowl. Whisk these together vigorously until the mixture comes together into a vibrant, aromatic marinade. This step is key because it infuses the mushrooms with tangy, herby flavors that will elevate the entire dish.
Step 2: Prepare and Marinate the Mushrooms
Wipe your mushroom tops clean gently with a damp paper towel and remove their stems to create a nice cavity for stuffing. Using a brush or your hands, evenly coat both sides of the mushrooms with the marinade. Then place them in the fridge for 30 minutes. This letting time allows the mushrooms to soak in all those lovely flavors, making every bite juicy and tender.
Step 3: Grill the Mushrooms
Preheat your grill to medium heat and optionally oil the grates to prevent sticking. Place the mushrooms gill-side down first and cover the grill. Let them cook for about 6 minutes. This initial grilling process brings out their meaty texture and starts to caramelize the edges wonderfully.
Step 4: Stuff and Finish Grilling
After six minutes, flip your mushrooms so the gills face up. Stuff each with a quarter of the fresh spinach leaves, layering them evenly, then top each pile with a slice of Havarti cheese. Cover back up and continue grilling for another 4 minutes. The cheese will melt into a creamy blanket over the spinach while the greens soften just right. This careful timing ensures the mushrooms stay juicy without releasing too much moisture, giving you the perfect texture.
How to Serve Spinach and Havarti Stuffed Portobello Mushrooms Recipe
Garnishes
Adding garnishes can take your stuffed mushrooms from great to spectacular. A sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil right before serving adds a fresh, bright finishing touch. For an extra flavor kick, try a light scattering of cracked black pepper or a few red pepper flakes if you enjoy a bit of heat.
Side Dishes
These mushrooms pair beautifully with a variety of sides. A crisp green salad tossed with lemon vinaigrette complements the richness perfectly. Roasted baby potatoes or a light quinoa salad bring some heartiness without overwhelming the delicate mushroom flavors. For a low-carb option, steamed asparagus or sautéed green beans are delicious companions.
Creative Ways to Present
If you’re feeling a bit adventurous, these stuffed portobellos also shine as sandwiches. Place each mushroom on a toasted kaiser roll, add slices of fresh tomato and a smear of mayo for a handheld meal that’s both satisfying and sophisticated. Alternatively, serve them atop a bed of couscous or wild rice for a stunning plated entrée that invites your guests to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the mushrooms in an airtight container in the refrigerator. They keep well for up to 2 days, making them a convenient option for next-day lunches or light dinners.
Freezing
While fresh tastes best, you can freeze the stuffed mushrooms if needed. Wrap each mushroom tightly in plastic wrap and place them in a freezer bag. They’ll maintain good quality for up to 1 month. Just remember that texture may soften slightly upon thawing.
Reheating
Reheat gently in a 350°F oven until warmed through, about 10 minutes. Using the oven ensures the cheese melts again evenly without drying out the mushrooms, preserving all the deliciousness.
FAQs
Can I use other types of mushrooms for this recipe?
Portobello mushrooms are ideal due to their size and meaty texture, but you could try large cremini or even bella mushrooms as a substitute. Just make sure they are big enough for stuffing and adjust cooking times accordingly.
What can I substitute for Havarti cheese?
If Havarti isn’t available, good alternatives include mozzarella for its meltability or a mild cheddar for a sharper flavor twist. Goat cheese can also work if you like a tangy creamy finish, though it won’t melt quite the same.
Is this recipe suitable for a vegetarian diet?
Absolutely! The Spinach and Havarti Stuffed Portobello Mushrooms Recipe is entirely vegetarian-friendly, packed with wholesome veggies and cheese for protein and flavor.
Can I prepare the mushrooms ahead of time?
You can marinate the mushrooms up to a day ahead and keep them refrigerated. However, it’s best to grill and stuff them close to serving time to enjoy maximum freshness and flavor.
How can I make this recipe vegan?
To veganize the dish, replace Havarti cheese with a plant-based cheese that melts well, and swap the mayo for a vegan alternative if making sandwiches. The marinade and mushrooms are already vegan-friendly, so this swap works perfectly.
Final Thoughts
I genuinely believe that this Spinach and Havarti Stuffed Portobello Mushrooms Recipe has all the makings of a new favorite in your kitchen. It’s comforting yet fresh, simple yet elegant — perfect for weeknight dinners or impressing friends at your next gathering. Give it a try, and I promise it will become a go-to that makes your taste buds sing every time.
Print
Spinach and Havarti Stuffed Portobello Mushrooms Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed portobellos or 4 sandwiches
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach and Havarti Stuffed Portobello Mushrooms recipe features tender grilled portobello mushroom caps marinated in a tangy lemon-balsamic mixture, filled with fresh spinach and melted Havarti cheese, served as a delicious vegetarian entrée or sandwich filling.
Ingredients
Marinade
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large or 2 small garlic cloves (pressed)
- 2 tsp balsamic vinegar
Mushroom and Filling
- 4 portobello mushroom tops (12 oz total, stems removed)
- 1 1/2 to 2 cups fresh spinach leaves
- 4 slices Havarti cheese
To serve
- 4 kaiser rolls
- 1 fresh garden tomato (sliced)
- Mayo to taste
Instructions
- Prepare the marinade: In a bowl, combine 1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp chopped fresh parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic cloves, and 2 tsp balsamic vinegar. Whisk vigorously until the mixture is well combined and emulsified.
- Marinate the mushrooms: Wipe the portobello mushroom tops clean with a damp paper towel and remove the stems. Brush the mushroom caps thoroughly with the marinade on top, then flip them over and brush the bottoms evenly. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the mushrooms.
- Preheat the grill: Preheat your grill to medium heat and spray or brush the grill grates with oil to prevent sticking.
- Grill the mushrooms: Place the marinated mushroom caps gill-side down on the hot grill grates. Cover the grill and cook for 6 minutes. Then carefully flip the mushrooms gill-side up.
- Stuff and finish grilling: Fill each mushroom cap with about 1/4 of the fresh spinach leaves and top with a slice of Havarti cheese. Cover the grill again and cook for an additional 4 minutes, allowing the cheese to melt and the spinach to wilt. Take care not to overcook to prevent the mushrooms from releasing too much liquid.
- Assemble the sandwiches: Slice the kaiser rolls and spread mayo to taste. Add the grilled stuffed portobello mushrooms and top with fresh tomato slices. Serve warm and enjoy.
Notes
- Do not overcook the mushrooms to avoid them becoming soggy from excess moisture.
- Use fresh spinach for a vibrant, tender filling; you can substitute baby spinach if desired.
- If you don’t have a grill, you can use a grill pan or broiler, adjusting cooking times accordingly.
- For a vegan version, substitute Havarti cheese and mayo with vegan alternatives.
