I’m excited to share my Stuffed Portabella Mushrooms recipe that tucks a clever vegetable filling into large caps for a healthy, fuss free dinner solution.

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I always get weirdly excited about Stuffed Portabella Mushrooms, and my take with big portabella mushrooms and bright baby spinach is one I keep making when I want dinner that feels special but not pretentious. The caps become almost meaty, the spinach folds in and brightens everything, and little surprises in the filling make you pause — like one bite is familiar, the next is somehow new.

Folks who’ve tried it call it Delicious Vegetables done right, and honestly I cant fully explain why it sticks with you, it just does. You’ll want to see whats hiding in that cap.

Ingredients

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Portabella mushrooms: Earthy, meaty base rich in umami, low calorie, adds texture and savory depth.
Olive oil: Healthy monounsaturated fats, good for heart, helps carry flavors, adds silky mouthfeel.
Spinach: Packed with fiber iron and vitamins, wilts quickly, brightens filling with green freshness.
Cherry tomatoes: Sweet tang, juicy bursts, provides vitamin C and a pop of color.
Parmesan cheese: Adds salty umami richness, some protein and calcium, makes mixture more savory.
Quinoa: Light nutty grain, boosts protein and fiber, helps make the dish more filling.
Walnuts: Crunchy, adds healthy fats and protein, gives texture contrast and slight bitterness.
Garlic and onion: Aromatics that build savory backbone, small amount goes a long way.

Ingredient Quantities

4 large portabella mushrooms

2 tablespoons extra virgin olive oil

1 small yellow onion

2 cloves garlic

1 small red bell pepper

1 small zucchini

4 cups packed fresh baby spinach

1 cup cherry tomatoes (optional)

1/3 cup panko breadcrumbs or gluten free breadcrumbs

1/2 cup Parmesan cheese or vegan Parmesan if you prefer

2 tablespoons fresh parsley

1 tablespoon balsamic vinegar or lemon juice

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons butter or vegan butter (optional)

1/4 cup cooked quinoa or cooked rice for extra bulk (optional)

1/4 cup walnuts or pine nuts (optional)

How to Make this

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1. Preheat oven to 400 F. Clean the portabella caps with a damp towel, remove and chop the stems, and scrape out the gills if theyre dark and wet. Brush the caps with 1 tablespoon olive oil, season with salt and pepper, place cap side down on a baking sheet and roast 8 to 10 minutes to release some moisture.

2. Meanwhile chop the onion, garlic, red bell pepper, zucchini and tomatoes if using. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes until soft, then add the garlic and stir about 30 seconds.

3. Add the chopped mushroom stems, bell pepper and zucchini to the pan and saute 4 to 5 minutes until tender. Toss in the baby spinach a handful at a time so it wilts down, then add the cherry tomatoes if using and cook 1 to 2 minutes. Season with salt, black pepper and red pepper flakes if you like a little heat.

4. Stir in the cooked quinoa or rice now if you want extra bulk. Splash in the balsamic vinegar or lemon juice to brighten the flavors, cook another minute, then remove the pan from heat so the filling cools slightly.

5. Squeeze excess liquid from the spinach and veggies with a spoon or by pressing in a strainer so the filling wont be soggy. Transfer everything to a bowl and fold in the panko breadcrumbs, grated Parmesan or vegan Parmesan, chopped parsley, and chopped walnuts or pine nuts if using. Add 1 to 2 tablespoons butter or vegan butter if you want richer flavor. Taste and adjust salt and pepper.

6. For extra crunch toast the panko or nuts in a dry skillet for a minute or two until golden, then mix them into the filling or sprinkle on top.

7. Turn the par cooked mushroom caps over and spoon the vegetable mixture into each cap, mounding slightly. Sprinkle a little extra Parmesan or breadcrumbs on top and dot with a bit more butter or vegan butter if desired.

8. Bake the stuffed caps at 400 F for 12 to 18 minutes until the mushrooms are tender and the tops are golden. If you want a darker top, put them under the broiler for 1 to 2 minutes but watch closely so they dont burn.

9. Let the mushrooms rest 5 minutes, garnish with more chopped parsley and a tiny drizzle of olive oil or balsamic, then serve warm. These reheat well and taste even better the next day.

Equipment Needed

You’ll need:

1. Rimmed baking sheet (for roasting the mushroom caps)
2. Large skillet (about 10–12 inch) for sautéeing the vegetables
3. Small dry skillet for toasting panko or nuts
4. Chef’s knife for chopping stems, onion, peppers and herbs
5. Cutting board
6. Large mixing bowl to combine the filling
7. Fine-mesh strainer or colander to press out excess liquid
8. Measuring spoons and measuring cup (tablespoon and 1 cup)
9. Spoon or spatula plus tongs for stirring and stuffing, dont overfill the caps

FAQ

Q: Can I make these fully vegan? A: Yes, swap the Parmesan for vegan Parmesan or nutritional yeast, use vegan butter or just olive oil, and make sure your panko is labeled vegan, you'll get nearly the same savory hit.

Q: How do I stop the mushrooms from getting soggy? A: Pre cook the caps a bit to release water, either roast gill side down for 8 to 10 minutes or sear them in a hot pan, drain any liquid from the filling and dont overstuff, that helps keep the texture firm.

Q: Can I prep these ahead of time? A: Totally, you can make the filling a day ahead and store it in the fridge, clean and trim the caps too, then assemble and bake when youre ready, just add a few extra minutes if the filling is cold.

Q: What can I substitute if I dont have quinoa or walnuts? A: Use cooked rice, bulgur or couscous for bulk, and swap walnuts for almonds or sunflower seeds for crunch, or leave nuts out entirely if you have allergies.

Q: How long and at what temp should I bake them? A: Bake at 375 F for about 15 to 20 minutes after filling, until the filling is hot and cheese is melted and golden, if you pre roast the caps first you might need less time.

Q: How should I store and reheat leftovers? A: Refrigerate up to 3 to 4 days in an airtight container, reheat in a 350 F oven for 10 to 12 minutes to keep them from getting soggy, microwave works faster but it can make them limp.

Vegetable Stuffed Portabella Mushrooms Recipe Substitutions and Variations

Portabella mushrooms: swap for large cremini or baby bella mushrooms if you can’t find portabellas, or try thick roasted eggplant slices for a meaty, non-mushroom option — roast first so they don’t get soggy.
Parmesan cheese: use Pecorino Romano or Asiago for a sharper finish, or vegan Parmesan or nutritional yeast if you want dairy free, just mind Pecorino is saltier so use a bit less.
Panko breadcrumbs: replace with gluten free breadcrumbs, crushed tortilla chips or crackers, or ground old-fashioned oats or almond meal for a heartier crumb; toast them a little for extra crunch.
Walnuts or pine nuts: swap for chopped almonds or pecans, or use toasted pumpkin seeds or sunflower seeds if you need a nut free option, they add the same crunch and toasting boosts flavor.

Pro Tips

1. Dry and reduce moisture before stuffing. Let the mushroom caps lose most of their water first and squeeze the cooked filling well in a towel or strainer so the stuffing wont be soggy. If the filling still feels wet, chill it 10 minutes to firm up before spooning it in.

2. Toast the crunchy bits separately. Quickly toast the panko and nuts in a dry pan until golden, then fold most into the mix and save some for a final sprinkle. That gives a much better crunch than mixing totally untoasted crumbs into wet veggies.

3. Layer in big flavor at the right time. Brown the chopped stems and veg long enough to get some caramelization, then finish with a splash of acid like balsamic or lemon and a pinch of salt just before stuffing to brighten everything. A little soy sauce or miso added while sautéing will add savory depth if you want more umami.

4. Use fat smartly for richness and browning. A small pat of butter or olive oil on top helps the filling crisp and the cheese melt, but dont overdo it or the caps will get greasy. If you want a golden top fast, move them under the broiler for a very short time and watch them close so they dont burn.

5. Plan for make ahead and reheating. You can make the filling a day ahead to let flavors meld, or freeze extra filling for another meal. Reheat in a moderate oven rather than microwave to keep texture, and if serving later add a tiny drizzle of fresh acid or oil just before plating to wake the flavors up.

Vegetable Stuffed Portabella Mushrooms Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Stuffed Portabella Mushrooms recipe that tucks a clever vegetable filling into large caps for a healthy, fuss free dinner solution.

Servings

servings

Calories

200

kcal

Equipment: You’ll need:

Ingredients

4 large portabella mushrooms
2 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves garlic
1 small red bell pepper
1 small zucchini
4 cups packed fresh baby spinach
1 cup cherry tomatoes (optional)
1/3 cup panko breadcrumbs or gluten free breadcrumbs
1/2 cup Parmesan cheese or vegan Parmesan if you prefer
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar or lemon juice
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons butter or vegan butter (optional)
1/4 cup cooked quinoa or cooked rice for extra bulk (optional)
1/4 cup walnuts or pine nuts (optional)

Directions

Preheat oven to 400 F. Clean the portabella caps with a damp towel, remove and chop the stems, and scrape out the gills if theyre dark and wet. Brush the caps with 1 tablespoon olive oil, season with salt and pepper, place cap side down on a baking sheet and roast 8 to 10 minutes to release some moisture.
Meanwhile chop the onion, garlic, red bell pepper, zucchini and tomatoes if using. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes until soft, then add the garlic and stir about 30 seconds.
Add the chopped mushroom stems, bell pepper and zucchini to the pan and saute 4 to 5 minutes until tender. Toss in the baby spinach a handful at a time so it wilts down, then add the cherry tomatoes if using and cook 1 to 2 minutes. Season with salt, black pepper and red pepper flakes if you like a little heat.
Stir in the cooked quinoa or rice now if you want extra bulk. Splash in the balsamic vinegar or lemon juice to brighten the flavors, cook another minute, then remove the pan from heat so the filling cools slightly.
Squeeze excess liquid from the spinach and veggies with a spoon or by pressing in a strainer so the filling wont be soggy. Transfer everything to a bowl and fold in the panko breadcrumbs, grated Parmesan or vegan Parmesan, chopped parsley, and chopped walnuts or pine nuts if using. Add 1 to 2 tablespoons butter or vegan butter if you want richer flavor. Taste and adjust salt and pepper.
For extra crunch toast the panko or nuts in a dry skillet for a minute or two until golden, then mix them into the filling or sprinkle on top.
Turn the par cooked mushroom caps over and spoon the vegetable mixture into each cap, mounding slightly. Sprinkle a little extra Parmesan or breadcrumbs on top and dot with a bit more butter or vegan butter if desired.
Bake the stuffed caps at 400 F for 12 to 18 minutes until the mushrooms are tender and the tops are golden. If you want a darker top, put them under the broiler for 1 to 2 minutes but watch closely so they dont burn.
Let the mushrooms rest 5 minutes, garnish with more chopped parsley and a tiny drizzle of olive oil or balsamic, then serve warm. These reheat well and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.