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Close up of a stuffed portobello mushroom on a white and silver tray

Stuffed Portabella Mushrooms

Sean
Mushrooms topped with tomatoes, spinach, and goat cheese.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 mushroms
Calories 274 kcal

Equipment

  • Lined sheet pan
  • Sauté pan

Ingredients
 
 

  • 4 portabella mushrooms large, stem removed
  • 2 tbsp olive oil
  • 6 tbsp tomato sauce
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1mushroomCalories: 274kcalCarbohydrates: 24gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 17mgSodium: 380mgPotassium: 1598mgFiber: 6gSugar: 14gVitamin A: 4208IUVitamin C: 24mgCalcium: 196mgIron: 5mg
Nutrition Disclaimer*
Keyword Healthy, Portabella Mushrooms, Vegetarian
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