Stuffed Portobello Mushrooms

updated Sep 15, 2022
Stuffed Portobello Mushrooms

An easy vegetarian recipe for roasted portobello mushrooms stuffed with spinach, sun-dried tomatoes, and cheese.


Prep10 minutes

Cook22 minutes to 23 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman; Food Styling: Cyd McDowell

When I was first living on my own, stuffed portobello mushrooms were a mainstay — and when I made them again recently, they were just as cheap, easy, and delicious as I’d remembered them to be. This Tuscan-inspired version is veggie-packed, cheesy, and oh-so satisfying — and it comes together in less than 30 minutes.

Stuffed Portobello Mushrooms Are the Easiest Vegetarian Dinner Around

Like stuffed peppers, there’s no limit to what you can stuff portobellos with. I like to think of them as a dinner-sized version of stuffed mushrooms, but instead of the usual breadcrumb filling, I opt for something that makes them feel more like a main. This Tuscan-inspired mix of wilted spinach and sun-dried tomatoes adds color and an extra serving of vegetables to the earthy mushrooms. Goat cheese and grated Parmesan boost the flavor and comfort-factor of this decidedly wholesome vegetarian dinner.

Credit: Joe Lingeman; Food Styling: Cyd McDowell

Stuffed Portobello Mushrooms

An easy vegetarian recipe for roasted portobello mushrooms stuffed with spinach, sun-dried tomatoes, and cheese.

Prep time 10 minutes

Cook time 22 minutes to 23 minutes

Serves 4

Nutritional Info


  • 1 (4-ounce) package

    fresh goat cheese

  • 1 (7-ounce) jar

    oil-packed sun-dried tomatoes

  • 1/2 ounce

    Parmesan cheese, finely grated (about 1/4 cup)

  • 1

    medium shallot

  • 4

    large portobello mushrooms

  • 3 tablespoons

    olive oil, divided

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 5 ounces

    baby spinach (5 packed cups)


  1. Arrange a rack in the top third of the oven and heat the oven to 400°F. Remove 1 (4-ounce) package goat cheese from the refrigerator and let it warm up on the counter while you prepare the mushrooms and filling.

  2. Drain 1 (7-ounce) jar oil-packed sun-dried tomatoes well, pat dry with towels, and thinly slice if needed. Finely grate 1/2 ounce Parmesan cheese (about 1/4 cup).

  3. Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.

  4. Brush the mushrooms on both sides with 2 tablespoons of the olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the mushrooms on a rimmed baking sheet stem-side down and roast until just beginning to soften, about 10 minutes. Meanwhile, make the filling.

  5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the shallot and sauté until softened and translucent, 1 to 2 minutes. Add 5 ounces baby spinach (5 packed cups) and toss until just wilted, about 1 minute. Remove the pan from the heat. Crumble the goat cheese into the pan and stir until it just melts and coats the spinach. Stir in the sun-dried tomatoes.

  6. Remove the baking sheet from the oven and flip the mushrooms over with a flat spatula. Divide the spinach mixture evenly among the mushroom caps, then sprinkle with the Parmesan cheese.

  7. Roast until the mushrooms are tender and the cheese just starts to melts, about 10 minutes. Switch the broiler on and broil until the cheese browns, 2 to 3 minutes more.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.