If you’re looking for a savory, wholesome, and healthy meal that’s also versatile, Stuffed Portobello Mushrooms with Spinach are the perfect choice. These mushrooms are not only packed with flavor but also highly customizable to fit different dietary preferences, whether you’re vegan, vegetarian, or even gluten-free. This dish is a fantastic option for a weeknight dinner or an impressive appetizer for your next dinner party. Let’s dive deep into this recipe that will make your taste buds dance with joy!
What is Stuffed Portobello Mushrooms with Spinach?
Stuffed portobello mushrooms are large, meaty mushrooms filled with a flavorful mixture of spinach, garlic, onions, cheese, and seasonings. When baked, the mushrooms soften, and the filling melts into a creamy, savory delight. This dish can be served as an entrée or appetizer, offering a delicious combination of earthy mushrooms, vibrant spinach, and melted cheese. It’s a fantastic vegetarian or vegan option, depending on the ingredients you choose.
Origin of the Recipe
The portobello mushroom is a larger, mature version of the common white mushroom. It has gained popularity worldwide, particularly in vegetarian and vegan cooking, because of its “meaty” texture, which is a great substitute for meat in various recipes. The idea of stuffing mushrooms dates back centuries, as mushrooms have been used in cooking for millennia due to their rich umami flavor and versatility.
Stuffed mushrooms have become a classic in Western cuisine, particularly in Italian cooking. The concept of filling mushrooms with spinach, cheese, and seasonings is an Italian-inspired creation, where the earthy flavors of mushrooms are balanced with the fresh, savory ingredients of the filling.
Ingredients for Stuffed Portobello Mushrooms with Spinach
Here is a breakdown of the ingredients you’ll need to create this delicious dish:
For the Mushrooms:
- 4 large portobello mushroom caps
- 1 tbsp olive oil (or melted vegan butter)
- Salt & pepper to taste
- Optional: 1 tsp balsamic vinegar + ½ tsp garlic powder (for brushing)
For the Filling:
- 1½ cups frozen chopped spinach (thawed & drained) or 3 cups fresh baby spinach (wilted & squeezed)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ cup grated Parmesan (or vegan alternative)
- ¼ cup shredded mozzarella (or vegan cheese)
- Salt & black pepper to taste
- Optional: red pepper flakes, sun-dried tomatoes, or chopped walnuts for texture
Step-by-Step Directions and Preparation Method
Now that you have your ingredients ready, let’s walk through the steps to create this mouthwatering dish.
1: Prep the Mushrooms
- Clean the Mushrooms: Wipe the portobello mushrooms clean using a damp cloth to remove any dirt. The large caps will act as the perfect “bowl” for the filling, so cleanliness is important.
- Remove the Stems: Gently remove the mushroom stems. You can save them for another recipe, or simply discard them.
- Scrape the Gills: Use a spoon to carefully scrape out the dark gills from the inside of each mushroom cap. This will create space for the filling and prevent excess moisture from accumulating during cooking.
- Season the Mushrooms: Brush both the inside and outside of the mushroom caps with olive oil or melted vegan butter. Season with salt and pepper to taste. Optionally, you can mix balsamic vinegar and garlic powder and brush the mushrooms for added flavor.
2: Pre-Bake the Mushrooms
- Roast the Mushrooms: Place the mushroom caps stem-side down on a lined baking sheet. Roast them in a preheated oven at 220°C (425°F) for 5–7 minutes. This step will help release any excess moisture from the mushrooms and allow the flavors to concentrate.
- Drain Excess Liquid: Once the mushrooms have been pre-baked, remove them from the oven. Drain any liquid that may have accumulated inside the caps. Flip them over so the stem side is facing up, ready for stuffing.
3: Prepare the Filling
- Sauté the Onion and Garlic: In a skillet, heat 1 tbsp of olive oil over medium heat. Add the finely chopped onion and garlic, and sauté for 2-3 minutes until they soften and become fragrant.
- Cook the Spinach: If you’re using frozen spinach, make sure it’s thawed and drained of excess moisture. If using fresh spinach, wilt it in the pan, then squeeze out any extra water. Add the spinach to the skillet and cook until any remaining moisture evaporates, leaving a dry, concentrated mixture.
- Add the Cheese and Seasoning: Stir in the grated Parmesan and shredded mozzarella (or vegan cheese), and season with salt, pepper, and any optional ingredients like red pepper flakes, sun-dried tomatoes, or chopped walnuts for added texture. Stir everything together until the cheese has melted and the filling is well-combined.
4: Stuff the Mushrooms
- Fill the Caps: Generously stuff each pre-baked mushroom cap with the spinach and cheese mixture. Make sure each mushroom is filled to the top with the flavorful filling.
5: Bake and Serve
- Final Baking: Place the stuffed mushrooms back in the oven and bake them at 200°C (400°F) for 10–12 minutes. Bake until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Once baked, remove the mushrooms from the oven and garnish with fresh herbs like parsley or basil. You can also add a drizzle of olive oil or a sprinkle of chili flakes for a spicy kick.
Serving Suggestions
This dish pairs wonderfully with a variety of sides, including:
- Lemon orzo: A light, citrusy side dish that complements the richness of the stuffed mushrooms.
- Mashed sweet potatoes: A creamy, slightly sweet pairing that balances the savory filling.
- Crisp white wine: A chilled glass of Sauvignon Blanc or Chardonnay works wonderfully with the earthy mushrooms.
Photography Tip: For a mouthwatering photo, capture the stuffed mushrooms with a side slice or close-up macro shot to highlight the stuffing texture.
Variations of Stuffed Portobello Mushrooms with Spinach
While the recipe above is delicious as is, there are countless ways you can adapt it to suit your preferences or dietary needs.
1. Vegan Stuffed Portobello Mushrooms
If you’re following a vegan diet, simply substitute the Parmesan and mozzarella with your favorite vegan cheese alternatives. Nutritional yeast is a great option to provide a cheesy flavor without dairy. You can also use a plant-based butter instead of regular butter.
2. Gluten-Free Option
This recipe is naturally gluten-free, so there’s no need for any adjustments. However, if you want to add breadcrumbs for crunch, make sure to use gluten-free breadcrumbs.
3. Add Protein
If you’d like to add a source of protein, consider incorporating crumbled tofu or tempeh into the filling. These plant-based proteins will pair beautifully with the spinach and cheese.
4. Nutty Crunch
For a bit of texture, add chopped walnuts or pine nuts to the filling. They’ll provide a satisfying crunch that complements the soft, creamy spinach mixture.
5. Mediterranean Twist
For a Mediterranean-inspired variation, add chopped sun-dried tomatoes, olives, and feta cheese (or vegan feta) to the filling. These ingredients will add a tangy, salty flavor that elevates the dish.
FAQs About Stuffed Portobello Mushrooms with Spinach
1. Can I use fresh mushrooms instead of portobello?
Yes, you can use other mushroom varieties, but portobello mushrooms are the best option for this recipe due to their large size and meaty texture.
2. Can I prepare stuffed mushrooms in advance?
Yes, you can prepare the mushrooms and stuffing ahead of time. Assemble the stuffed mushrooms, cover them with plastic wrap, and store them in the fridge. When you’re ready to bake, just pop them in the oven for a quick 10-12 minutes.
3. Can I freeze stuffed mushrooms?
Stuffed mushrooms can be frozen before baking. Simply prepare the mushrooms as directed, and once stuffed, wrap them tightly in plastic wrap and store in a freezer-safe container. To bake, defrost them overnight in the fridge, then bake as directed.
4. Can I use different vegetables for the stuffing?
Absolutely! While spinach is traditional, you can substitute it with other leafy greens like kale, Swiss chard, or even arugula. Just make sure to cook and drain any excess moisture before adding to the filling.
Conclusion: Stuffed Portobello Mushrooms with Spinach
Stuffed Portobello Mushrooms with Spinach are a versatile, flavorful, and healthy dish that can be adapted for various dietary preferences. Whether you go vegan or vegetarian, this recipe offers a rich, satisfying experience that will please your palate. With its deliciously savory filling, meaty mushrooms, and creamy cheese (or cheese alternatives), this dish is sure to be a crowd-pleaser at any gathering. Plus, it’s quick and easy to make, perfect for busy weeknights or a special occasion. Enjoy!
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Stuffed Portobello Mushrooms with Spinach: A Delicious Vegan & Vegetarian Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Stuffed portobello mushrooms are large, meaty mushrooms filled with a flavorful mixture of spinach, garlic, onions, cheese, and seasonings. When baked, the mushrooms soften, and the filling melts into a creamy, savory delight. This dish can be served as an entrée or appetizer, offering a delicious combination of earthy mushrooms, vibrant spinach, and melted cheese. It’s a fantastic vegetarian or vegan option, depending on the ingredients you choose.
Ingredients
For the Mushrooms:
- 4 large portobello mushroom caps
- 1 tbsp olive oil (or melted vegan butter)
- Salt & pepper to taste
- Optional: 1 tsp balsamic vinegar + ½ tsp garlic powder (for brushing)
For the Filling:
- 1½ cups frozen chopped spinach (thawed & drained) or 3 cups fresh baby spinach (wilted & squeezed)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ cup grated Parmesan (or vegan alternative)
- ¼ cup shredded mozzarella (or vegan cheese)
- Salt & black pepper to taste
- Optional: red pepper flakes, sun-dried tomatoes, or chopped walnuts for texture
Instructions
- Prep the Mushrooms
- Wipe mushrooms clean with a damp cloth.
- Remove stems and gently scrape out gills with a spoon to make room for filling.
- Brush inside and outside with olive oil (or balsamic mix). Season with salt and pepper.
- Pre-Bake the Mushrooms
- Place mushrooms stem-side down on a lined baking sheet.
- Roast at 220°C (425°F) for 5–7 minutes to release excess moisture.
- Drain any liquid and flip mushrooms stem-side up.
- Make the Filling
- Sauté onion and garlic in olive oil until soft.
- Add spinach and cook until moisture evaporates.
- Stir in cheeses, season with salt, pepper, and optional extras.
- Stuff & Bake
- Fill each mushroom cap generously with spinach mixture.
- Bake at 200°C (400°F) for 10–12 minutes until cheese is melted and tops are golden.
- Serve Hot
- Garnish with fresh herbs, chili flakes, or a drizzle of olive oil.
Notes
These stuffed portobello mushrooms make a wholesome and satisfying dish, perfect as a light main or a hearty side. The spinach adds freshness while the savory filling complements the meaty texture of the mushrooms. Serve them with a simple green salad, quinoa, or roasted veggies for a complete and nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 220
- Sugar: 5g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: Low
Keywords: Vegan stuffed mushrooms, Spinach stuffed portobello mushrooms, Vegetarian stuffed portobello mushrooms
