Instant Pot stuffed portobello mushrooms are the fastest way I know to make mushrooms feel like a real dinner. Big caps piled with a hot spinach, cottage cheese, and mozzarella filling, they're on the table in about 25 minutes with the pot doing the pressure work.
Looking for a restaurant-worthy vegetarian meal that’s ridiculously easy to make? These Instant Pot Stuffed Portobello Mushrooms are your answer! They’re packed with a savory, creamy spinach and cheese filling, delivering an elegant and satisfying dish perfect for a busy weeknight or a special occasion. Let’s get cooking!
Ingredients
• (Total Time: 25 MIN| Serves: 2)
• 4 large portobello mushrooms, stems removed
• 1 cup / 30g (1.06 oz) fresh spinach, chopped
• 2 tbsp / 30g cottage cheese
• ¼ cup / 28g (0.99 oz) shredded mozzarella cheese
• 3 tbsp / 45ml heavy cream
• 4 tbsp / 57g (2.01 oz) butter, melted
• ½ tsp garlic powder
• ½ tsp salt, or to taste
• 1 tsp dried celery
• ½ cup / 120ml (4.1 fl oz) water, for the Instant Pot
Instructions
1. Directions
2. Gently clean the portobello mushrooms with a damp paper towel and carefully snap off the stems.2. Place the fresh spinach in a small sieve, rinse well, and squeeze out as much excess water as possible. This is key to a creamy, not watery, filling.3. In a medium bowl, combine the cottage cheese, mozzarella, heavy cream, and melted butter. Stir until well mixed.4. Add the drained spinach to the cheese mixture. Season with salt, garlic powder, and dried celery, and stir to combine everything thoroughly.5. Generously fill each mushroom cap with the spinach and cheese mixture, mounding it on top.6. Pour ½ cup of water into the inner pot of your Instant Pot and place the trivet inside.7. Carefully arrange the stuffed mushrooms on the trivet.8. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Set the timer for 6 minutes on high pressure.9. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid, avoiding the hot steam.10. Use tongs to gently remove the mushrooms from the Instant Pot. Let them rest for a minute before serving hot.
Nutritional Information
• Nutrition Information
• (Per Serving – 2 Mushrooms) Calories: 420 | Total Fat: 35g (1.23 oz) | Net Carbs: 4g (0.14 oz) | Protein: 18g (0.63 oz) | Fiber: 2g (0.07 oz)
Pro Tips
• To clean your mushrooms, simply wipe them with a damp cloth. Avoid rinsing or soaking them, as they will absorb too much water and become soggy.
• No Instant Pot? No problem! Bake these in a preheated oven at 400°F / 200°C for 15-20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
• For an extra flavor boost, finely chop the mushroom stems and sauté them with a clove of minced garlic before adding them to the cheese and spinach filling.
• You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and cook just before serving.
FAQ
Q: Are these stuffed portobello mushrooms a good source of vegetarian protein
A: Yes, they are! Each serving packs a satisfying 18g (0.63 oz) of protein, primarily from the portobello mushrooms, cottage cheese, and mozzarella, making it a fantastic high-protein vegetarian meal.
Q: Can I make these stuffed mushrooms vegan
A: Absolutely. To make a vegan version, substitute the cottage cheese, mozzarella, heavy cream, and butter with your favorite plant-based alternatives. Use a vegan cream cheese for the base, vegan mozzarella shreds, full-fat coconut cream, and vegan butter. The cooking time remains the same.
Q: What can I serve with these vegetarian stuffed mushrooms to make a full meal
A: To create a complete meal, pair them with a crisp green salad, quinoa, or roasted asparagus. They also go wonderfully with a side of crusty bread to soak up the creamy filling or alongside a simple pasta dish.
Q: How do I store and reheat leftover stuffed mushrooms
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 10-15 minutes until warmed through and the cheese is bubbly.
More Recipes You’ll Love
- Kaddu Bhaji (Crispy Pumpkin Wafers)
- Easy Farfalle Fra Diavolo
- The Only Crispy Tofu Recipe You’ll Ever Need
Ingredients
Method
- Directions
- Gently clean the portobello mushrooms with a damp paper towel and carefully snap off the stems. 2.
- Place the fresh spinach in a small sieve, rinse well, and squeeze out as much excess water as possible. This is key to a creamy, not watery, filling. 3.
- In a medium bowl, combine the cottage cheese, mozzarella, heavy cream, and melted butter.
- Stir until well mixed. 4.
- Add the drained spinach to the cheese mixture.
- Season with salt, garlic powder, and dried celery, and stir to combine everything thoroughly. 5. Generously fill each mushroom cap with the spinach and cheese mixture, mounding it on top. 6.
- Pour ½ cup of water into the inner pot of your Instant Pot and place the trivet inside. 7. Carefully arrange the stuffed mushrooms on the trivet. 8. Secure the lid, set the steam release handle to the Sealing position, and press the Manual or Pressure Cook button.
- Set the timer for 6 minutes on high pressure. 9.
- Once the timer finishes, perform a quick release of the pressure. Carefully open the lid, avoiding the hot steam. 10. Use tongs to gently remove the mushrooms from the Instant Pot.
- Let them rest for a minute before serving hot.
