Spinach Stuffed Portobello Mushrooms

It’s spring, and we are beginning to enjoy the season of green, blooming plants, but this year let’s embrace the flavors of winter. We have some wonderful options for stuffed mushrooms that can be enjoyed long into fall.

Spinach Stuffed Portobello Mushrooms is a tasty and delicious alternative to the typical dried mushroom. There is no better way to kick off the holiday season with a warm and delicious dinner.

Whether it’s because of their health benefits or simply because of the way they look, Spinach Stuffed Portobello Mushrooms has become one of my favorite foods lately. I’ve been trying different variations of stuffed mushrooms and have come up with some of my favorite ways to prepare them: served on their own, as a salad ingredient, as a pizza topping or even as a soup ingredient.

The choice is all yours. A great spinach stuffed mushroom recipe is always a welcome sight in my household, and Spinach Stuffed Portobello Mushrooms is the classic answer to my family’s dinner parties.

If you haven’t tried this yet, you should really give it a try sometime because it’s definitely one of the most versatile foods I’ve had in a long time. It doesn’t matter if you are eating it as an appetizer, or as a main dish. You’re going to love how delicious Spinach Stuffed Portobello Mushrooms can be!

Spinach Stuffed Portobello Mushrooms

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



A vegetarian stuffed portobello mushroom recipe that is naturally gluten-free.


  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 2 cloves garlic, pressed

  • 4 large portobello mushroom caps

  • Coarse kosher salt and freshly ground black pepper

  • 10 ounces frozen chopped spinach, defrosted and excess water removed

  • ½ cup Parmesan cheese, divided

  • 1 cup shredded mozzarella cheese

  • 2-3 tablespoons heavy cream


  • In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
  • Place mushroom caps in a large, zipper seal plastic bag and add the olive oil marinade. Seal the bag and flip it over a few times to distribute the marinade over the mushrooms. Allow to rest for 15 minutes.
  • Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes.
  • Meanwhile, prepare the filling by combining spinach, ¼ cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper.
  • Remove the mushrooms from the oven and flip. Divide the spinach filling over the mushrooms, then top evenly with mozzarella cheese and remaining parmesan.
  • Return the mushrooms to the oven for 10 minutes or until the cheese is melted and beginning to brown.
  • Serve warm with mashed potatoes, grilled veggies, or your other favorite sides.


  • Tips for customizing:
    Serve with your favorite veggies such as balsamic roasted brussels sprouts with garlic, mashed potatoes, or grilled zucchini and onions
    Serve on a hamburger bun as a sandwich
    Use full fat coconut milk in place of the heavy cream and leave off the cheese to make it vegan
    Serve on top of pasta with marinara sauce

Reference : theliveinkitchen.


Comments are closed.