These delicious portobello mushrooms are stuffed with a spinach and leek mixture and topped with mozzarella and panko. It's a great way to use portobello mushrooms and a fantastic meatless main course. Pair it with a simple side salad or some sautéed veggies.
Serve this vegetarian main course for dinner parties or weeknight dinner - it's easy enough to make midweek but fancy enough to serve to guests!
I love the combination flavors in this dish - the gentle leek, the mild baby spinach, the rich mushroom, and a cheesy panko mix. It also reheats well, so it could be a wonderful treat to take to work for lunch.
What You'll Need for Stuffed Portobellos
- Fresh Portobello Mushrooms
- Extra-Virgin Olive Oil
- Fresh Garlic Cloves
- Yellow Onion or Red Onion
- Leeks
- Fresh Spinach
- Kosher Salt
- Ground Black Pepper
- Shredded Mozzarella Cheese
- Panko Breadcrumbs
- Melted Butter
How to Choose the Best Mushrooms
When I'm shopping, I look for mushrooms that:
- Have no bruises and don't feel slimy
- Are firm and not shriveled
- Have uniform color, no dark spots
- Feel light for their size (rotting mushrooms are heavier)
Instructions
Preheat the oven to 400 degrees F.
Remove the mushroom stems, scoop the gills out of the insides of the mushrooms, and discard. (save these for stock if you'd like)
Brush 2 tablespoons of olive oil on the tops and bottoms of the portobello mushroom caps.
Place them top side up, and bake the mushrooms for 10 minutes on a parchment-lined baking sheet.
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.
Combine the shredded mozzarella, panko, and melted butter in a medium bowl and stir to combine.
Sprinkle the remaining salt across the portobello caps, and then add the sautéed 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.
Serve mushrooms with a side salad or wild rice.
How to Wash Mushrooms
You can either wipe each of the portobello mushrooms with damp paper towels 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.
Cheesy Spinach Leek Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms stems removed
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ medium yellow onion diced
- 2 medium leeks thinly sliced (white and light green part only)
- 4 ounces baby spinach
- 2 teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- ½ cup shredded mozzarella
- ¼ cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Combine the shredded mozzarella, panko, and melted butter in a small bowl and stir to combine.
- 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.
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