Spinach-Stuffed Portobello Mushrooms

Spinach-Stuffed Portobello Mushrooms are a vegetarian delight that even a die-hard meat eater will enjoy! They’re also gluten-free and suitable for anyone on a keto plan.

A single thick and meaty portobello mushroom stuffed with spinach, finely chopped mushrooms, shallots, and a little sour cream is large enough to be the center attraction for a vegetarian meal, but also qualifies as a side dish for any occasion.


Portobello mushrooms are actually mature cultivated cremini mushrooms that grow four to six inches in size. They have dark brown gills and thick stems, and they contain less moisture than their younger counterparts, which results in a more concentrated mushroom flavor.

When shopping for portobellos, look for large, loose mushrooms with stems (not packaged) that are about five inches in diameter. Inspect each one. The gills (the feathery, dark underside of the cap) should be dry. Soggy or squishy gills indicate that the mushrooms are old.


Place the mushrooms in a paper bag or wrap them loosely in paper towels to avoid the moisture that accumulates if they are stored in plastic. Keep them in the refrigerator, and try to use them up within four to five days, if they were fresh in the first place.


To remove the stems, simply use a paring knife to slice them off of the caps. But don’t discard them! Instead slice off the dirty ends, clean them, and cut them into pieces to use in the the filling.

Some people don’t like the dark brown gills, which are edible, because they believe they lend a muddy flavor. I am not convinced of that, but you can gently scrape them out with a spoon and discard them, or leave them be, as you prefer.

When it comes to cleaning portobellos—and this goes for most mushrooms—it is fine to give them a quick rinse under cool running water to remove the dirt and grit.

This goes against conventional wisdom of having to remove the dirt with a dry brush, but if my cooking guru Jacques (Pepin) says it’s okay, I’ll go with his advice! Just be sure to rinse them lightly immediately before using, not too far in advance.


The mushrooms can be stuffed, topped with cheese, covered with foil or plastic wrap, and refrigerated for up to two days in advance. Store them in a baking dish, and pop them into a 375ºF oven for about 25 minutes, or until they are hot all the way through, and the cheese melts.

Serve them atop some greens dressed lightly with oil and vinegar, or with rice, farro, or the grain of your choice.


  • Can’t beat a classic! Who doesn’t love Fettuccini Alfredo with Mushrooms?
  • Eat this vegetable powerhouse for lunch! Eggs Nested in Sautéed Chard and Mushrooms!
  • Mushrooms are the secret ingredient in this Easy Vegetarian Chili.
  • Get your carb fix with this Pasta, Spinach, Mushroom and Brown Butter recipe.
  • Short on time? Try this quick and easy Tortilla Pizza with Onions, Mushrooms, and Ricotta.

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