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Stuffed Portobello Mushrooms

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These delicious stuffed portobello mushrooms have a spinach leek mixture that's topped with mozzarella and panko.

This wonderful dish is a tasty, vegetarian main course for dinner or lunch.

portobello mushroom on a plate with a green salad

Why You Should Make These Stuffed Portobellos

This stuffed portobello recipe is a combination of such wonderful flavors - the gentle leek, the mild baby spinach, the rich mushroom, and a cheesy panko mix. 

Best of all, it's not hard to pull together!

It looks stunning plated and would be a good dish to serve to company. It also reheats well, so it could be a wonderful treat to take to work for lunch. 

How to Choose the Best Portobello Mushrooms

For the best tasting mushrooms choose ones that have no bruises and don't feel slimy. They should be firm and not shriveled. They'll have a uniform color, no dark spots, and they should feel light. Mushrooms that are heavy are turning.

stuffed portobello ingredients

Stuffed Portobello Ingredients

  • 4 large portobello mushrooms, stems removed
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 2 medium leeks, cut into thinly sliced coins(white and light green part only)
  • 4 ounces baby spinach
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded mozzarella 
  • 1/4 cup Panko breadcrumbs
  • 2 tablespoons melted butter
the portobello mushroom gills being removed
adding olive oil to portobello mushrooms

How to Wash Mushrooms Before Cooking Them

You can either wipe each of the portobello mushrooms with a damp paper towel or run them under water while rubbing away any dirt.

This recipe calls for removing the gills from the portobello mushrooms before stuffing them. The gills can be eaten, but this creates more room for the stuffing and tastes better.

Most importantly, don't wash the mushrooms till you are ready to cook them. If you wash mushrooms and then put them in the refrigerator they become slimy.

How to Make this Stuffed Mushroom Recipe

  1. Preheat the oven to 400 degrees F. 
  2. Remove the stems and scoop the gills out of the insides of the mushrooms and discard. Brush 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Top side up, bake the mushrooms for 10 minutes on a parchment-lined baking sheet. 
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes or until translucent, then add the garlic and cook for 30 seconds. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Then sprinkle with 1 teaspoon salt and pepper and remove the pan from heat.
  4. Combine the shredded mozzarella, panko, and melted butter in a small bowl and stir to combine. 
  5. Sprinkle the remaining salt across the mushroom caps, and then add the spinach and leek filling equally between each cap. Sprinkle the cheese and panko mixture across the tops of the mushrooms. Place the mushrooms in the oven to bake for 15 minutes or until the cheese is melted and golden. 
  6. Serve mushrooms with a side salad or wild rice. 
leek and spinach mixture
stuffed portobello mushrooms on a baking sheet

More Mushroom Recipes to Try

We hope you love this portobello mushroom recipe as much as we do. If you make it, let us know in the comments below or tag us on Instagram @thishealthytable.

Yield: 4 servings

Stuffed Portobello Mushrooms

stuffed portobello mushroom on a plate with a knife and fork

These delicious stuffed portobellos have a spinach leek mixture that's topped with mozzarella and panko.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 4 large portobello mushrooms, stems removed
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 2 medium leeks, cut into thinly sliced coins(white and light green part only)
  • 4 ounces baby spinach
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded mozzarella
  • 1/4 cup Panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Remove the stems and scoop the gills out of the insides of the mushrooms and discard. Brush 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Top side up, bake the mushrooms for 10 minutes on a parchment-lined baking sheet. 
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes or until translucent, then add the garlic and cook for 30 seconds. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Then sprinkle with 1 teaspoon salt and pepper and remove the pan from heat.
  4. Combine the shredded mozzarella, panko, and melted butter in a small bowl and stir to combine. 
  5. Sprinkle the remaining salt across the mushroom caps, and then add the spinach and leek filling equally between each cap. Sprinkle the cheese and panko mixture across the tops of the mushrooms. Place the mushrooms in the oven to bake for 15 minutes or until the cheese is melted and golden. 
  6. Serve mushrooms with a side salad or wild rice. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 22mgSodium: 1261mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 7g

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