These stuffed portobello mushrooms are flavorful and pretty. They work well as an appetizer, a side dish, or a meatless main course.
I like portobellos' bold flavor and dense texture. In this recipe, the mushrooms are filled with a flavorful mixture of spinach, onions, garlic, and Parmesan. They're delicious, pretty, and easy to make. The leftovers keep well in the fridge for several days, so I often double the recipe and make a few extra mushrooms.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Portobello mushrooms: Try to find mushrooms that aren't too shallow or deep. You want them to showcase the filling.
- Olive oil cooking spray: Spray is convenient, but you can simply brush the mushrooms with olive oil.
- Frozen chopped spinach: Frozen spinach is convenient, as I always have a bag in the freezer.
- Grated Parmesan: Use finely grated Parmesan and not coarsely shredded.
Variations
- Sometimes, I use butter instead of olive oil. Ghee works, too, and I love the rich, nutty flavor it adds.
- Add more seasonings to the spinach mixture. Good options include ½ teaspoon of dried oregano or thyme and a pinch of cumin.
- Mix ¼ cup of bacon bits into the spinach mixture. You can add them with the Parmesan.
- Sometimes, I sprinkle the finished dish with red pepper flakes.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe.
Wipe the mushrooms clean. Remove the stems and gills. Spray them with olive oil, season them with salt and pepper, and broil them to eliminate excess liquid.
Defrost frozen chopped spinach, drain it well, and saute it with onions and garlic in olive oil. Mix in parmesan cheese. Stuff the spinach mixture into the mushrooms.
Finish by broiling the mushrooms briefly until the filling is golden. Serve immediately.
Love this recipe, easy and delicious. Even my meat-loving husband liked it! Thank you!
Amy
Read more comments
Love this recipe, easy and delicious. Even my meat-loving husband liked it! Thank you! Serving Suggestions
Stuffed portobello mushrooms make a great appetizer or side dish, serving one per person. When I serve them as a side dish, I like to pair them with one of the following entrees:
Alternatively, serve two per person with a couple of fried or poached eggs for a delicious and filling meatless meal.
Recipe Tips
- Don't wash the mushrooms. Wipe them clean with damp paper towels. They absorb water when washed. If you'd like to wash them, do so briefly and dry them immediately.
- Scrape off their gills. Scraping out the gills makes room for the filling, improves the mushrooms' texture, and helps reduce excess water. The mushrooms will still release quite a bit of water as you broil them, so once they're done, place them upside down on paper towels to drain.
- Briefly broil the mushrooms before stuffing them to release some of their water content. Set the oven rack in the middle of the oven to prevent them from burning.
- Thoroughly drain the defrosted spinach. You want no traces of water left! Place it in a colander and press on it repeatedly with the back of a large spoon until no water comes out.
- In the final stage of broiling, broil briefly, just until the filling is browned. Broiling for too long will result in mushy mushrooms that have released their liquid into your filling.
- If the finished dish is watery despite your efforts, you can still salvage it. Carefully tilt each mushroom to drain the liquid, then place them on paper towels to absorb the extra liquid.
- Storage: Store the leftovers in an airtight container in the fridge for 3-4 days. Place them on paper towels and replace the towels daily to absorb extra liquid. Reheat the leftovers covered in the microwave at 50% power. I don't recommend freezing them.
Recipe Card
Stuffed Portobello Mushrooms with Spinach and Parmesan
Video
Ingredients
- 4 portobello mushrooms
- Olive oil cooking spray
- 1 teaspoon Diamond Crystal kosher salt - divided; or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - divided
- 10 ounces frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion - small, finely chopped; 6 ounces
- 1 tablespoon fresh garlic - minced
- ¼ cup Parmesan - grated
Instructions
- Preheat the broiler, setting the temperature to high (500°F). Set an oven rack in the middle of the oven. Line a broiler-safe, rimmed baking sheet with foil.
- Gently wipe the mushrooms clean with a damp paper towel. Twist or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
- Spray the mushroom caps with olive oil on both sides. Sprinkle them with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, ½ teaspoon of kosher salt, and ⅛ teaspoon of black pepper. Cook, stirring, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the parmesan.
- Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when piled high on top of the mushrooms.
- Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes until the filling is golden. Serve immediately.
Notes
- We're setting the oven rack in the middle of the oven because we don't want the mushrooms too close to the heating element.
- Scraping out the gills makes room for the filling, improves the mushrooms' texture, and helps reduce excess water. The mushrooms will still release quite a bit of water as you broil them, so once they're done, place them upside down on paper towels to drain.
- 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Place them on paper towels and replace the towels daily to absorb extra liquid. Reheat the leftovers covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
David Grindel says
I cannot wait to try recipe: SPM. The on ingredient that puzzles me is the
Diamond Crystal Kosher Salt 1/2 tsp but only 1/4 tsp of salt. I thought all
salt was NaCl except of course the iodine (and not being Kosher) but does that really change the taste ? I plan on getting a box of Kosher salt and try your recipe exactly ! It does look very clean and straight forward. To be continued..
Vered DeLeeuw says
Hi David,
Diamond Crystal Kosher Salt has about half the sodium per teaspoon of other salts, including other brands of kosher salt like Morton. Here's a detailed explanation.
Calvin Mackenzie says
We really enjoyed these.
I did them on the upper rack on my BBQ.
I always save the scraps from the mushrooms and any old mushrooms I have. I dry them grind them into a fine powder in my coffee/spice grinder for flavoring gravy and sauces.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Calvin! Thanks for the interesting tip about using mushroom scraps.
Patti says
I have made this several times, love these stuffed portobellos.
Vered DeLeeuw says
I'm so glad you like this recipe, Patti! Thank you for taking the time to review it.
gigi says
This was delish!!! I didn't have parm cheese so I used Feta. I also used up some pancetta and topped with panko. I used fresh spinach and did not steam it first - it was fabulous. We got our mushrooms from a mushroom farm in PA - so fresh and wonderful. Thank you for the recipe. I will make again and again...
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, gigi! Thanks for the review and for sharing your tweaks.
JD says
Will this work with fresh spinach instead of frozen?
Vered DeLeeuw says
Yes. A 10-ounce package of frozen spinach is the equivalent of about a pound of fresh spinach. You will need to cook the spinach separately (you can use this recipe for steamed spinach), drain it thoroughly, and chop it.
Amy says
Love this recipe, easy and delicious. Even my meat-loving husband liked it! Thank you!
Vered DeLeeuw says
Yay! I'm so glad you and your husband enjoyed this recipe, Amy! Thank you for leaving a comment.
KT says
I enjoy portobello mushrooms, and had a spinach-stuffed recipe which I loved and made often about 15 years ago but lost track of it in a move. Yours is a really close match, thank you for sharing it! I did add some crumbled feta and sausage, and served them with grape tomatoes. Delicious!
Vered DeLeeuw says
I love your additions! Sounds great.