Ruth’s Chris Spinach & Cheese Stuffed Portobello Mushrooms

Instructions:

1. Preheat the oven to 400°F (205°C). Lightly grease a baking dish.
2. Brush the portobello caps with olive oil and season lightly with salt and black pepper. Place them gill-side up in the baking dish.
3. Melt the butter in a skillet over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant.
4. Add the chopped spinach and cook just until wilted. Remove from heat.
5. Stir the cream cheese, mozzarella, Parmesan, and nutmeg into the spinach mixture until smooth and creamy.
6. Spoon the spinach and cheese mixture evenly into each mushroom cap.
7. Bake uncovered for 18–20 minutes, until the mushrooms are tender and the filling is bubbly and lightly golden.
8. Let rest for 3–5 minutes before serving.

Variations

• Add crumbled bacon for a smoky, savory upgrade.
• Swap mozzarella for Gruyère for a nuttier, steakhouse-style flavor.
• Stir in finely chopped artichokes for extra texture.
• Sprinkle breadcrumbs on top for a lightly crisp finish.

Tips

• Do not overbake, as mushrooms can release too much moisture.
• Use full-fat cream cheese for the richest texture.
• A quick broil at the end enhances color and flavor.
• Serve immediately while hot and melty for the best experience.