Spinach stuffed portobello mushrooms are delicious, filling and healthy. They are also gorgeous, so I often serve them as an appetizer when we host.
I love these spinach-stuffed portobello mushrooms. They are delicious and so pretty. And surprisingly, they’re not that difficult to make.
How to make spinach-stuffed portobello mushrooms
Scroll down to the recipe card for the details. It’s not a difficult recipe to make. You start by pre-broiling the mushrooms. Then, you saute spinach, onions, and garlic in olive oil. Mix in Parmesan, and stuff the mixture inside the portobello mushrooms. Finish by broiling briefly, just until the filling is golden.
How to prevent the mushrooms from being soggy
Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
- Wipe clean, don’t wash the mushrooms – they absorb water.
- Pre-broil the mushrooms to release some of the water.
- In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. But even if that happens, you can still salvage the dish. Carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
Is this a healthy recipe?
How to serve spinach-stuffed portobello mushrooms
They 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 nourishing meatless meal.
What about leftovers?
You can keep leftovers of these spinach-stuffed portobello mushrooms 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 on 50% power.
More tasty portobello recipes
Stuffed Portobello Mushrooms
- 4 Portobello mushroom caps
- Olive oil cooking spray
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 10 oz frozen chopped spinach
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped (6oz)
- 1 tablespoon minced garlic
- 1/4 cup grated Parmesan
- Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven (you don’t want the mushrooms too close to the heat element for this recipe). Line a baking sheet with foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.
- Remove the mushrooms from oven. Heat 1 tablespoon olive oil in a large skillet over medium heat, about 3 minutes. Add the onion and cook 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper and cook, stirring to combine everything, 1-2 more minutes. Remove from heat and allow to cool a few 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 it’s piled high on top of the mushrooms. Place back under the broiler for 2-3 minutes, or until filling is golden.