Spinach Stuffed Portobello Mushrooms - An easy vegetarian dinner that pairs well with mashed potatoes and other sides! Creamy spinach and gooey cheese in a hearty portobello mushroom. #mushrooms #mushroom #portobello #vegetarian #easyrecipe #cheese #meatless

Spinach Stuffed Portobello Mushrooms

A vegetarian stuffed portobello mushroom recipe that is naturally gluten-free.
Course Main Course
Cuisine American
Keyword gluten free, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 265kcal
Author Lindsay Moe


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic pressed
  • 4 large portobello mushroom caps
  • 10 ounces frozen chopped spinach defrosted and excess water removed
  • 1/2 cup Parmesan cheese divided
  • 2-3 tablespoons heavy cream
  • 1 cup shredded mozzarella cheese
  • Coarse kosher salt and freshly ground black pepper


  • In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
  • Place mushroom caps in a large, zipper seal plastic bag and add the olive oil marinade. Seal the bag and flip it over a few times to distribute the marinade over the mushrooms. Allow to rest for 15 minutes.
  • Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes.
  • Meanwhile, prepare the filling by combining spinach, 1/4 cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper.
  • Remove the mushrooms from the oven and flip. Divide the spinach filling over the mushrooms, then top evenly with mozzarella cheese and remaining parmesan.
  • Return the mushrooms to the oven for 10 minutes or until the cheese is melted and beginning to brown.
  • Serve warm with mashed potatoes, grilled veggies, or your other favorite sides.



Tips for customizing:

  • Serve with your favorite veggies such as balsamic roasted brussels sprouts with garlic, mashed potatoes, or grilled zucchini and onions
  • Serve on a hamburger bun as a sandwich
  • Use full fat coconut milk in place of the heavy cream and leave off the cheese to make it vegan
  • Serve on top of pasta with marinara sauce


Calories: 265kcal | Carbohydrates: 8g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 439mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8710IU | Vitamin C: 4.4mg | Calcium: 391mg | Iron: 1.8mg