Spinach Stuffed Portabella Mushrooms Recipe

Quick, easy, and elegant! This recipe transforms hearty portabella mushrooms into delicious, satisfying vegetarian appetizers or a light main course. Impress your guests with this stunning dish, ready in under 30 minutes. Perfectly seasoned spinach and cheese filling baked to bubbly perfection inside large mushroom caps.

Prep Time 15 mins
Cook Time 25 mins
Calories 147.6 kcal
Protein 25g
Rating 4.5 (8 Reviews)
Spinach Stuffed Portabella Mushrooms 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach Stuffed Portabella Mushrooms

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How to Make Spinach Stuffed Portabella Mushrooms

  1. Preheat oven to 400°F (200°C).
  2. Rinse and thoroughly clean 4 large portabella mushroom caps, removing stems and gills.
  3. Defrost 10 oz (280g) of spinach and squeeze out all excess liquid. Chop roughly.
  4. In a bowl, combine the squeezed spinach with 2 large eggs, 1/2 cup (60g) breadcrumbs, 1/2 cup (60g) grated Parmesan cheese, 1/4 cup (30g) crumbled feta cheese, 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Gently mix all ingredients until well combined.
  6. Spoon the spinach mixture generously into each portabella mushroom cap.
  7. Place the stuffed mushrooms on a non-stick baking sheet.
  8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
  9. Let cool slightly before serving. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

11g

Fat

15g

Carbs

4g