Stuffed Portobello Mushrooms with Spinach & Goat Cheese Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

These Stuffed Portobello Mushrooms with Spinach & Goat Cheese are a flavorful, elegant, and healthy dish that’s perfect for both weeknight dinners and dinner parties. Meaty Portobello mushroom caps are filled with a creamy spinach and goat cheese mixture, baked until tender, and topped with golden breadcrumbs for a satisfying crunch. This vegetarian recipe is rich in nutrients, beautifully balanced, and bursting with umami flavor — a perfect main or side dish that even meat lovers will enjoy.

Ingredients
    For the Mushrooms:
  • 4 large Portobello mushrooms (stems removed and gills scraped)
  • 1 tbsp olive oil (for brushing)
  • ½ tsp salt
  • ¼ tsp black pepper
    • For the Filling:
  • 2 tsp olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 3 cups fresh spinach (roughly chopped)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 100 g goat cheese (softened)
  • 2 tbsp cream cheese (room temperature)
  • 1 tbsp grated Parmesan cheese (optional, for richness)
  • ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
    • For the Topping:
  • ¼ cup breadcrumbs (plain or panko)
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan cheese (optional)
  • Fresh parsley (chopped, for garnish)
Instructions
    Prepare the Mushrooms
  1. 1
    Preheat your oven to 190°C and line a baking sheet with parchment paper. Clean the Portobello mushrooms gently with a damp paper towel to remove any dirt. Remove the stems and scrape out the gills with a spoon to create space for the filling. Brush both sides of the mushrooms with olive oil, then season with salt and pepper. Arrange them cap side down on the prepared baking sheet.
    2. Sauté the Vegetables
  2. 2
    In a skillet over medium heat, add 2 teaspoons of olive oil. Sauté the chopped onions for about 2–3 minutes until they turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the chopped spinach, sprinkle with salt and pepper, and cook until wilted — about 2–3 minutes. Remove from heat and let it cool slightly.
    3. Make the Filling
  3. 3
    In a medium bowl, combine the cooked spinach mixture with goat cheese, cream cheese, Parmesan (if using), and thyme. Mix well until everything is fully incorporated and creamy. Taste and adjust seasoning if needed — a pinch of salt or an extra squeeze of lemon juice can brighten the flavor.
    4. Stuff the Mushrooms
  4. 4
    Using a spoon, divide the filling evenly among the mushroom caps. Gently press the mixture down to fill the cavities completely, creating a smooth mound on top.
    5. Add the Topping
  5. 5
    In a small bowl, mix breadcrumbs with olive oil and Parmesan (if using). Sprinkle the mixture evenly over each stuffed mushroom to create a crisp topping.
    6. Bake the Mushrooms
  6. 6
    Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender, the filling is hot, and the topping is golden brown. If you prefer a crispier top, you can broil them for an additional 1–2 minutes at the end.
    7. Garnish and Serve
  7. 7
    Remove the stuffed mushrooms from the oven and let them rest for about 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
  8. 8
    They pair beautifully with a simple side salad, quinoa, or roasted vegetables for a complete meal.
Note
  • Choosing Mushrooms: Look for large, firm Portobello mushrooms with intact caps. Avoid overly moist or wrinkled ones.
  • Cleaning Tip: Never soak mushrooms in water — they absorb moisture easily and can become soggy.
  • Make It Vegan: Replace goat cheese and cream cheese with dairy-free cream cheese or cashew cheese alternatives.
  • Add More Flavor: Try adding sun-dried tomatoes, roasted red peppers, or chopped artichokes to the filling.
  • Meal Prep Tip: You can prepare the filling ahead of time and refrigerate it for up to 24 hours. Assemble and bake just before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes until warm.
Keywords: These Stuffed Portobello Mushrooms with Spinach & Goat Cheese are a flavorful, elegant, and healthy dish that’s perfect for both weeknight dinners and dinner parties. Meaty Portobello mushroom caps are filled with a creamy spinach and goat cheese mixture, baked until tender, and topped with golden breadcrumbs for a satisfying crunch. This vegetarian recipe is rich in nutrients, beautifully balanced, and bursting with umami flavor — a perfect main or side dish that even meat lovers will enjoy.
Read it online: https://petitepanini.com/recipe/stuffed-portobello-mushrooms-with-spinach-goat-cheese-recipe/