Stuffed Portobello Mushrooms
An easy vegetarian recipe for roasted portobello mushrooms stuffed with spinach, sun-dried tomatoes, and cheese.
Serves4
Prep10 minutes
Cook22 minutes to 23 minutes
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.
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
Ingredients
- 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)
Instructions
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.
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).
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.
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.
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.
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.
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.