Portobello mushrooms stuffed with spinach, goat cheese, and sun-dried tomatoes. This is perfect for an appetizer or can be made into a meal of its own.
I love a stuffed portobello mushroom. They are very easy to make and incredibly satisfying. This recipe only takes about 30 minutes to cook making this perfect for a weekday meal. These mushrooms are also great for meal prep as they reheat very well. They are so good you don’t even remember they are vegetarian.
In this recipe
Fresh vegetables are the star of this recipe. While spinach and tomatoes are pretty much around all year you can substitute them for seasonal veggies as well. Don’t feel like cooking these in the oven? Have no fear these mushrooms are great on the grill as well!
Choosing good portobello mushrooms
When looking for a good portobello you want to make sure that it is nice and firm. it should also be uniform in color. Depending on how they are packaged you might not get to tell these next steps but here are some things to look for. The tops should be dry or a little tacky and smooth. You do not want to see slimy or spotty mushrooms. The gills (which will be removed) should also not be slimy and look dry.
Don't wash your mushrooms
Mushrooms are natural sponges. The best way to clean them is with a damp paper towel to wipe off all of the dirt. You can pass them quickly under water but you will want to immediately dry them off. Do not soak the mushrooms or let them sit under running water for more than a couple of seconds. They will absorb the water and become spongy and cook differently.
Mix it up
When making these if you want to use seasonal vegetables here are some ideas. Certain ingredients may increase the cooking time based on making sure they are cooked first. Here are some additional ingredients to use for stuffing the portobello mushrooms.
- Kale, shredded brussels sprouts, or thinly peeled blanched asparagus are great substitutes for spinach.
- Feta, mozzarella, and ricotta are great replacements for goat cheese.
- Leeks, fennel, and onions will work well in the greens mix.
- Roasted butternut squash, pumpkin seeds, bacon and peas are a wonderful addition to the greens mix and to replace the sun-dried tomatoes.
How do I store these?
These mushrooms are best stored after cooking.
- Set them flat and place in an airtight container. They will last about 4 days in the refrigerator.
- I would not advise freezing these as the water content is high in mushrooms. This will turn them slimy once they are defrosted.
- They can be reheated in the microwave or warmed in a oven on 300F for about 10 minutes.
Looking for other meals that cook in 30 minutes?
Stuffed Portabella Mushrooms
- Lined sheet pan
- Sauté pan
- 4 portabella mushrooms large, stem removed
- 2 tbsp olive oil
- 6 tbsp tomato sauce
- 1½ tbsp shallots chopped
- 1 tbsp garlic chopped, about 3 cloves
- 5 cups spinach fresh, packed
- 4 oz goat cheese
- ¼ cup parmesan cheese grated
- 4 oz sun-dried tomatoes drained
- ½ tbsp ground pepper
- 1 tsp salt
- Preheat the oven to 350°F or gas mark 4. Line a sheet pan with parchment paper or foil.
- In a sauté pan, on medium high heat, heat the olive oil. Add the shallots and cook until translucent and add the spinach and garlic. Cook until the spinach has wilted. Add the goat cheese and sundried tomatoes and cook until the goat cheese has melted. Season with salt and pepper.
- Using a spoon scrape the gills out of the mushrooms, place on the the lined sheet pan, spoon 1½ tbsp of tomato sauce inside, and spread evenly. Evenly divide the spinach and goat cheese mixture and place on top of the tomato sauce and top with the grated parmesan cheese.
- Bake for 20 minutes or until the the cheese has melted and the mushrooms have softened and release their juices. Serve while still warm.