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 fresh spinach, chopped
• 2 tbsp / 30g cottage cheese
• ¼ cup / 28g shredded mozzarella cheese
• 3 tbsp / 45ml heavy cream
• 4 tbsp / 57g butter, melted
• ½ tsp garlic powder
• ½ tsp salt, or to taste
• 1 tsp dried celery
• ½ cup / 120ml 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 | Net Carbs: 4g | Protein: 18g | Fiber: 2g
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.
