Stuffed Portobello Mushrooms

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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 on a white platter.

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 walnuts, mushrooms, and rich Gorgonzola cheese. Stuff the mushrooms, then top with panko and bake until golden brown.

Stuffing for stuffed portobello mushrooms being made in a black skillet.

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.

A Stuffed Portobello Mushroom on a navy blue plate.

What kinds of fats are good for you?

I love this recipe because it pairs the healthy good fats of 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.

An easy recipe for Stuffed Portobello Mushrooms on a white platter.

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Stuffed portobello mushrooms on a white platter.

Stuffed Portobello Mushrooms

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! 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings, 2 each
Course Main Course
Cuisine American
Calories 467
5 from 7 votes



  • 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 ¼ 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.


Calories: 467kcalCarbohydrates: 24gProtein: 15gFat: 34gSaturated Fat: 9gTrans Fat: 1gCholesterol: 21mgSodium: 568mgPotassium: 1407mgFiber: 6gSugar: 8gVitamin A: 8192IUVitamin C: 27mgCalcium: 276mgIron: 4mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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  1. I have done a test run of this recipe. The mushrooms were amazing. So much flavor. My husband loved them.

    I would recommend to all who try the recipe to follow all of your advice exactly. Many of us who love to cook like to change things up a bit, but your instructions were all critical to getting a perfect final product.

    Question: Which, if any, of the steps could be pre-prepped to save some time when preparing a meal?

    1. Hi Elaine, I haven’t tested this but you could probably prep the stuffing ahead of time! Hope this helps. – Meggan

  2. Did you miss an edit? Meanwhile, sauté a delicious filling of baby spinach, crunchy California mushrooms ? Should be walnuts

  3. Tasty vegetarian appetizers are hard to come by…these are absolutely perfect. My non-vegetarian friends loved them too of course :)5 stars