I teamed up with the California Walnuts to bring you these Stuffed Portobello Mushrooms! I’ve been compensated for my time. All opinions are mine alone.
An easy recipe for Stuffed Portobello Mushrooms. Makes a delicious vegetarian entree or perfect for anyone who loves mushrooms stuffed with spinach, walnuts, and Gorgonzola cheese!
Stuffed Portobello Mushrooms are one of my all-time favorite Meatless Monday ideas. Packed with fresh flavors, different textures, healthy fats, and baked to perfection, they are easy to make and so delicious.
How do you cook Stuffed Portobello Mushrooms?
Start by roasting the mushrooms, gill-side down, in a hot oven (400 degrees) for about 15 minutes. Brush them with oil first so they don’t dry out.
Meanwhile, sauté a delicious filling of baby spinach, crunchy California mushrooms, and rich Gorgonzola cheese. Stuff the mushrooms, then top with panko and bake until golden brown.
Can you eat the gills of a portobello mushroom?
The gills of a portobello mushroom are edible.
If you eat portobellos raw, sometimes the gills are tough and fibrous and you should remove them. However, in this recipe the mushrooms are roasted, so the gills are tender.
What kinds of fats are good for you?
I love this recipe because it pairs the healthy good fats of California walnuts with olive oil. Good fats (polyunsaturated and monounsaturated) keep you feeling fuller, longer. Walnuts also supply a rich source of plant-based Omega 3 fatty acids.
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Stuffed Portobello Mushrooms Recipe
- 7 tablespoons olive oil divided
- 10 large portobello mushroom caps divided
- Salt and freshly ground black pepper
- 12 ounces baby spinach
- 2 tablespoons water
- 1 onion finely chopped
- 4 cloves garlic minced
- 1/2 cup dry sherry
- 4 ounces Gorgonzola cheese crumbled (about 1 cup)
- 1 cup California walnuts toasted and chopped
- 3/4 cup panko breadcrumbs
- Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper or foil for easy cleanup.
- Arrange 8 mushroom caps, gill-side down, on prepared baking sheet and brush with 2 tablespoons oil (set aside remaining 2 mushroom caps). Roast until tender, about 10 to 12 minutes.
- Remove mushrooms from oven, flip them gill side up, and sprinkle with salt and pepper.
- Meanwhile in a covered bowl, microwave spinach, water, and 1/4 teaspoon salt until wilted, about 2 minutes. Drain well and wrap in a clean kitchen towel. Squeeze to remove as much liquid as possible. Transfer to a cutting board and coarsely chop.
- Finely chop the 2 reserved mushroom caps. In a large skillet over medium-high heat, heat oil in remaining 2 tablespoons oil. Add onion and cook until softened, about 3 minutes.
- Stir in chopped mushrooms and cook until they release most of their liquid, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in sherry and cook until absorbed, about 2 minutes. Stir in chopped spinach, Gorgonzola, and walnuts until heated through, about 1 minute. Season to taste with salt and pepper.
- Divide filling among roasted mushroom caps. Press down on the filling with the back of a spoon to flatten. Sprinkle with panko and drizzle with remaining 2 tablespoons olive oil. Bake until panko is golden and filling is heated through, about 2 to 4 minutes.
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