0 from 21 votes
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 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings, 2 each
Calories: 467 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 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 (see note 1)
- 4 ounces Gorgonzola cheese crumbled (about 1 cup)
- 1 cup walnuts toasted and chopped
- 3/4 cup panko breadcrumbs
Instructions
- 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 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.
Cup of Yum
Notes
- Sherry: Or substitute a light-bodied dry white (such as sauvignon blanc or pinot grigio) that you enjoy drinking.
Nutrition Information
Calories
467kcal
(23%)
Carbohydrates
24g
(8%)
Protein
15g
(30%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
568mg
(24%)
Potassium
1407mg
(40%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
8192IU
(164%)
Vitamin C
27mg
(30%)
Calcium
276mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings, 2 each
Amount Per Serving
Calories 467
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 568mg | 24% |
| Potassium | 1407mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 8192IU | 164% |
| Vitamin C | 27mg | 30% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.