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Instant Pot Stuffed Portobello Mushrooms – vegetarian recipe
Stav Kogan

Instant Pot Stuffed Portobello Mushrooms

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Total Time 25 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 4 large portobello mushrooms, stems removed
  • 1 cup (30 g / 1.06 oz) fresh spinach, chopped
  • 2 tbsp (30 g / 1.06 oz) cottage cheese
  • ¼ cup (28 g / 0.99 oz) shredded mozzarella cheese
  • 3 tbsp (45 ml) heavy cream
  • 4 tbsp (57 g / 2.01 oz) butter, melted
  • ½ tsp garlic powder
  • ½ tsp salt, or to taste
  • 1 tsp (5 ml) dried celery
  • ½ cup (120 ml / 4.1 fl oz) water, for the Instant Pot
  • 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.

Method
 

  1. Directions
  2. Gently clean the portobello mushrooms with a damp paper towel and carefully snap off the stems. 2.
  3. 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.
  4. In a medium bowl, combine the cottage cheese, mozzarella, heavy cream, and melted butter.
  5. Stir until well mixed. 4.
  6. Add the drained spinach to the cheese mixture.
  7. 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.
  8. 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.
  9. Set the timer for 6 minutes on high pressure. 9.
  10. 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.
  11. Let them rest for a minute before serving hot.

Nutrition

Calories: 420kcalCarbohydrates: 4gProtein: 18gFat: 35g

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