Description
Hearty Vegetarian Stuffed Portobello Mushrooms with a savory spinach, cheese, and herb filling. These meaty mushroom caps are brushed with olive oil, packed with flavor, and baked to golden perfection. Ready in under 30 minutes, they’re perfect for weeknight dinners or elegant entertaining!
Ingredients
4 large portobello mushrooms
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 medium onion, finely chopped
2 cups fresh spinach, chopped
1/2 cup breadcrumbs (panko works great)
3/4 cup grated cheese (parmesan and mozzarella mix)
1 teaspoon Italian herbs (basil, oregano, thyme)
Salt to taste
Black pepper to taste
Fresh lemon juice for serving (optional)
Instructions
1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. Gently wipe mushrooms clean with a damp paper towel. Remove stems and lightly scrape gills if desired.
3. Brush mushroom caps with 1 tablespoon olive oil on both sides. Arrange gill-side up on the baking sheet.
4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add chopped spinach and cook for 2-3 minutes, stirring frequently, until completely wilted.
7. Remove skillet from heat. Stir in breadcrumbs, grated cheese, Italian herbs, salt, and black pepper. Mix until well combined.
8. Spoon the filling generously into each mushroom cap, mounding it slightly in the center.
9. Bake for 20-25 minutes until mushrooms are fork-tender and tops are lightly golden brown.
10. Let rest for 5 minutes before serving. Drizzle with fresh lemon juice if desired.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 180°C (350°F) for 10 minutes.
Don’t soak mushrooms in water—they’ll become soggy. Always wipe clean with a damp cloth.
For extra crispy tops, broil for the last 2 minutes of cooking time (watch closely).
Vegan option: Use nutritional yeast instead of cheese and crushed walnuts instead of breadcrumbs.
Mediterranean twist: Add sun-dried tomatoes, olives, and feta cheese to the filling.
Make-ahead: Prepare filling and clean mushrooms up to 1 day in advance. Store separately and stuff just before baking.
The mushroom stems can be saved and chopped for use in soups, omelets, or pasta sauces.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 4
- Sodium: 420
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 11
- Cholesterol: 18
Keywords: stuffed portobello mushrooms, vegetarian mushroom recipe, baked portobello mushrooms, stuffed mushrooms, vegetarian dinner, meatless monday, easy vegetarian recipe