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