Delicious, hearty and easy to make stuffed portobello mushrooms. Filled with healthy nutrients like spinach, zucchini, and carrot and topped with Mozzarella cheese for the perfect taste!
Stuffed portobello mushrooms have been one of my favorite recipes to make for a really long time. A few years back I was doing the Whole30 program and trying to get as creative with the vegetables to make my dish tasty and satisfying, that is when I stumbled upon portobello mushrooms. They are big in size that can almost fit in your palm and has a hard yet soft cover that makes it perfect for the stuffing. Over the years, I have tried to reinvent different versions of the stuffed portobello mushrooms recipe by playing around with a variety of stuffings. From mashed potatoes to steamed tofu, I have tried them all and out of all of them, the spinach stuffing is what that has stuck with my taste buds.
The best thing about this recipe is that it is packed with only vegetables that makes it a really low carb dish and extremely healthy. Also, you are not just limited to the exact vegetables mix that I have shared in this post, the beauty of portobello mushrooms is that you have a huge variety of vegetables to choose from as they all taste equally good with the portobello mushrooms. Also, for my two-year-old daughter, I convert this recipe into a sandwich by adding two pieces of whole wheat bread on either side of the stuffed portobello mushroom. She loves eating it and it’s a big win for the moms because your little one is taking in all the healthy vegetables with this easy meal.
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PREP TIME
45 minutes
KITCHEN GADGETS
- Spiralizer (or you could also go for this one)
- Parchment paper
- Basting brush
- Baking pan
- Spatula set
- Mixing bowl
INSTRUCTIONS TO COOK
STUFFED VEGETABLE FILLING
- Using a spiralizer make zucchini noodles and carrot noodles
- In mixing bowl, mix the noodles, chopped green peppers, and onion and keep them aside
- In a pan, saute 2-3 finely minced garlic cloves in olive oil until it starts to turn slightly brown
- Add 1 tsp of turmeric powder to the garlic cloves
- Add the vegetable mix to the pan and let it saute for 5 minutes till the entire mixture starts to wilt
- Lastly, add the 2 cups of spinach and to the pan
- Season with salt and oregano
- Once the spinach begins to wilts, transfer the ingredients from the pan to a glass bowl and let it sit
All the stuffing ingredients 
Chopped, diced & minced 
Carrots & Zucchini are spiralized 
Zucchini noodles 
Mix all the vegetables in a mixing bowl 
Saute the vegetables on medium heat for 5 minutes 
Add spinach last once the vegetable mix begins to wilt
PREPARE THE PORTOBELLO MUSHROOM FOR THE STUFFING
- Firstly, make sure to gently wash the portobello mushroom as some of the store-bought mushrooms are found to be covered in the dirt sometimes
- Make sure to be gentle while washing as the portobello mushrooms have a delicate cover and can easily break
- After the mushrooms are cleaned using a spoon, clean the inside gills of the mushroom to make room for the stuffing
- Once the mushrooms are all cleaned, place them in the pan previously used to make the stuffing and let it sit for 5 minutes on medium heat
- You don’t want to cook the mushrooms completely, just give it a little heat so that they can be easily filled with the stuffing
Wash & clean the inside gills 
Saute the mushroom at medium heat for 6-8 minutes 
Saute the diced tomatoes 
Fill the stuffing & top it with the tomato slice
COOKING THE STUFFED PORTOBELLO MUSHROOM
- Preheat your oven to 375 degrees. Line an oven pan with parchment sheets
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up
- Divide the entire vegetable filling into three equal parts and using a spoon fill the portobello mushroom with it
- Top the mushrooms with 2-3 slices of tomato and bake in the oven for about 40 to 45 minutes
- Top each mushroom with about 1 tsp of the mozzarella and continue baking for another 8 to 10 minutes, or until the cheese is just beginning to get golden on top
Cook for 45 minutes at 375degF
Top it with Mozzarella cheese
You can use a variety of things for the topping like if you are planning to make this as a breakfast meal you can add eggs at the top. I like to top the mushroom along with the stuffing with sliced tomato and serve it with Mozzarella cheese once cooked. Also, you can also add breadcrumbs to the stuffing which also tastes delicious. These stuffed portobello mushrooms are filling and can be served alone as a meal or with a side salad.
SPINACH STUFFED PORTOBELLO MUSHROOMS
Equipment
- Spiralizer
- Parchment paper
- Basting brush
- Baking pan
- Spatula set
- Mixing bow
Ingredients
- 1 medium zucchini Spiralized
- 1 small carrot Spiralized
- 2 cups spinach Chopped
- 1/4 cup green pepper Diced
- 1 diced onion Chopped
- 1 medium tomato Sliced
- 2-3 small garlic cloves Minced
- 3 large portobello mushrooms
- 2 tbsp olive oil extra virgin
- 1 tbsp oregano
- 1 tbsp turmeric powder
- 1/4 cup grated Mozzarella cheese
- Salt
Instructions
STUFFED VEGETABLE FILLING
- Using a spiralizer make zucchini noodles and carrot noodles
- In mixing bowl mix the noodles, chopped green peppers, and onion and keep them aside
- In a pan, saute 2-3 finely minced garlic cloves in olive oil until it starts to turn slightly brown
- Add 1 tsp of turmeric powder to the garlic cloves
- Add the vegetable mix to the pan and let it saute for 5 minutes till the entire mixture starts to wilt
- Lastly, add the 2 cups of spinach and to the pan
- Season with salt and oregano
- Once the spinach begins to wilts, transfer the ingredients from the pan to a glass bowl and let it sit
PREPARE THE PORTOBELLO MUSHROOM FOR THE STUFFING
- Firstly, make sure to gently wash the portobello mushroom as some of the store-bought mushrooms are found to be covered in the dirt sometimes
- Make sure to be gentle while washing as the portobello mushrooms have a delicate cover and can easily break
- After the mushrooms are cleaned using a spoon, clean the inside gills of the mushroom to make room for the stuffing
- Once the mushrooms are all cleaned, place them in the pan previously used to make the stuffing and let it sit for 5 minutes on medium heat
- You don’t want to cook the mushrooms completely, just give it a little heat so that they can be easily filled with the stuffing
COOKING THE STUFFED PORTOBELLO MUSHROOM
- Preheat your oven to 375 degrees
- Line an oven pan with parchment sheets
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up
- Divide the entire vegetable filling into three equal parts and using a spoon fill the portobello mushroom with it
- Top the mushrooms with 2-3 slices of tomato and bake in the oven for about 40 to 45 minutes
- Top each mushroom with about 1 tsp of the mozzarella and continue baking for another 8 to 10 minutes, or until the cheese is just beginning to get golden on top
Notes
ZOODLES WITH TOMATO SAUCE (SPICY VERSION ALSO AVAILABLE!)
YOGURT AND FRESH FRUITS PARFAIT
GREEN SMOOTHIE – BLEND OF TASTY AND HEALTHY
I would love to hear back from you guys if you did try this recipe! See you all again soon with a new recipe on the blog.
These look gorgeous. I wish i had seen the recipe sooner so I could make these tonight. I’ll certainly be picking up the ingredients for next week.
That’s awesome. They are so easy to make and tastes delicious!
A really brilliant idea to transform spinach from a hated dish to a great dinner idea!
Thank you! I am glad you liked it.
These look so yummy. I like that you used mushrooms instead of pasta
Oh my goodness these look absolutely delish. I’ll have to add them to my meal plan. Thanks!
These look amazing, but my family doesn’t love mushrooms. We could switch it out for peppers and it would still be amazing! Thanks for a healthy lunch idea.
Those look delicious and so healthy!
Thank you! It was delicious.