Stuffed portobello mushrooms
The Best stuffed portobello mushrooms loaded with spinach, garlic, tomatoes, and creamy cheese. A rich and satisfying meatless recipe that’s easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course / Side Dish
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
4 large portobello mushrooms (or 8 smaller ones)
1 tablespoon olive oil
½ medium onion (chopped)
4 cloves garlic (minced)
½ medium green bell pepper (chopped)
2 cups spinach (chopped)
4 cocktail tomatoes (chopped)
¼ cup goat cheese (crumbled)
½ cup breadcrumbs
½ cup mozzarella cheese (shredded)
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Remove stems from mushrooms, chop them, and place caps stem-side down in a baking dish. Bake for 10–15 minutes until they release moisture, then blot excess liquid.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and translucent.
Add bell pepper and spinach, cooking until spinach wilts.
Stir in chopped tomatoes, goat cheese, reserved mushroom stems, breadcrumbs, salt, and pepper. Cook for a few minutes until well combined.
Fill each mushroom cap with the mixture and top with shredded mozzarella.
Bake for another 10 minutes until the cheese is melted and golden.
Notes
You can add a splash of hot sauce for extra heat and flavor.
For a gluten-free version, use gluten-free breadcrumbs.
Swap mozzarella with parmesan for a sharper taste.
Avoid overbaking to keep mushrooms juicy, not rubbery.
Find it online: https://allrecipesmade.com/stuffed-portobello-mushrooms/
