Spinach Stuffed Portobello Mushrooms

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Spinach Stuffed Portobello Mushrooms

Whether an appetizer, a main course, or a side dish, stuffed mushrooms are a popular dish to serve at a meal. They look special, taste wonderful, and can be stuffed with your favorites, like cheese, olives, or other veggies. Or, if you love spinach as much as I do, you can stuff them with spinach. Any mushroom is delicious when stuffed, but the Portobello mushroom is large enough to be a meal. With a serving of two, it is pretty on the plate and very satisfying.

Stuffed mushrooms

A smokey Gouda cheese tops it off. It smelled so good cooking! You can use the cheese of your choice, of course. I tried to make it without cheese so it would be strictly vegetarian, but I preferred it with the added flavor. Feta or blue cheese would give it a distinctive flavor as well.

You might also try a splash of wine in while sautéing. I mean in the pan, though a glass would go nicely with this as well.

I served it as a light dinner with cherry tomatoes and fresh rolls. It would make a lovely side for meat, poultry, or fish. It also serves up nicely as a pre-dinner appetizer while you are sitting the table.

The fun of fixing a dish like this is that you can add or remove as you please.

Next time I might add some riced cauliflower and chopped olives. Another tasty addition would be crumbled bacon or bacon bits.

Vegetarians, what would you add?

The ingredients here serve 4 as a main dish.

Spinach Stuffed Portobello Mushrooms


  • 1 tablespoon olive oil
  • 2 cloves of garlic, chopped
  • 8 large Portobello mushrooms, washed, stems removed
  • 1 bunch or 1 bag fresh spinach, roughly chopped
  • ½ onion, chopped
  • 4 smaller mushrooms, chopped
  • ½ cup panko bread crumbs
  • ½ cup grated cheese (I used smoked gouda)
  • Cholula sauce
  • salt and pepper
  1. Preheat over to 375 degrees and assemble all ingredients
  2. When mushrooms are starting to brown add the cholula sauce and mix.
  3. Add bread crumbs and sauté for another 2 minutes.
  4. Stir in spinach for 1 to 2 minutes, just long enough to wilt.
  5. Remove from heat and let cool for a couple of minutes.
  6. Stir in half of the grated cheese.
  7. Divide mixture into the 8 portobello mushrooms.
  8. Sprinkle with the remaining cheese.
  9. Cook for 25 minutes.


Check out my other spinach recipes here on Jaquo, including Spinach and White Bean Soup, A Delicious Spinach Salad and Three Easy Spinach Sautes.

Coming soon…Watch for more recipes that include super healthy spinach.




Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas

Author: Jackie Jackson

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    • Thanks for asking! Cholula sauce is a variation of hot sauce. You can use tabasco, hot sauce or sriracha instead if you like. It can usually be found in the grocery store with sauces.

  1. This looks really good Merry! we have not had the portabellas yet this way. I did in the past but not in 10 years. I will have her use your recipe and let you know how it came out! Great idea!

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