Cheesy Spinach Leek Stuffed Portobello Mushrooms

These delicious stuffed portobellos have a spinach leek mixture that's topped with mozzarella and panko for a fabulous meatless main course.

4.89 from 18 votes

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

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.

Storage - save leftovers for up to 4 days in the refrigerator in an airtight container.

Reheating - I recommend warming the mushrooms in the oven and not the microwave. Microwaving them makes the mushrooms a little rubbery.