Stuffed Portobello Mushrooms

Leftovers keep well in the fridge for several days, so sometimes I double the recipe and make a few extra. I love portobellos. They are so tasty, and they are also substantial - almost meaty. I like their bold flavor and dense texture. I enjoy them simply grilled, but filling them with things is especially fun! This recipe is wonderful. The portobello mushrooms are stuffed with a delicious mixture of spinach, onions, garlic, and parmesan. They’re tasty, pretty, and surprisingly easy to make.

Ingredients

You’ll only need a few simple ingredients to make this tasty portobello mushroom recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Portobello mushrooms: Try to find mushrooms that aren’t too shallow or too deep. You want them to perfectly showcase the filling. Olive oil cooking spray: I find that spray is convenient. But you can simply brush them with olive oil. Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you should use less of it. Frozen chopped spinach: I haven’t tried making this recipe with fresh spinach. Frozen is convenient, as I always have a bag in the freezer. Olive oil: For cooking the filling. You can use butter instead if you’d like. Aromatics: Onion and garlic. I’m lazy, so I chop the onion in the food processor and use jarred minced garlic. But if you have the patience, freshly minced garlic cloves will taste better. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.

Instructions

Making stuffed portobello mushrooms is surprisingly easy. Scroll down to the recipe card for the details. Here are the basic steps: Prep the mushrooms. You’ll want to wipe them clean, then remove the stem and gills. Pre-broil. Spray the mushrooms with olive oil, season them with salt and pepper, then briefly broil them. Saute. Your next step is to defrost frozen chopped spinach, drain it well, and then saute it with onions and garlic in some olive oil. Stuff. Mix in Parmesan, then stuff the mixture into the mushrooms. Broil. Finish by broiling briefly, just until the filling is golden.

Expert tip

I can’t stress strongly enough how important it is to thoroughly drain the defrosted spinach. You want no traces of water left! So place it in a colander and press on it repeatedly with the back of a large spoon, until no water comes out.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use butter instead of olive oil. Ghee works too.Try adding more seasonings to the spinach mixture. Good options include dried oregano or thyme and a pinch of cumin.Sometimes I like to sprinkle the finished dish with red pepper flakes, as shown in the video below.Try mixing bacon bits into the spinach mixture. You can add them with the parmesan.

Serving suggestions

These tasty mushrooms make a great appetizer or side dish if you serve one per person. I often serve them with broiled salmon. Or you can serve two per person with a couple of fried or poached eggs, for a tasty and filling meatless meal.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. It’s a good idea to place them on paper towels and replace the paper towels daily. Reheat the leftovers in the microwave, covered, on 50% power.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.