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These Tuscan stuffed mushrooms are one of those vegetarian dinners where you absolutely don’t feel as though anything is missing. Big portobello mushrooms are filled with creamy goat’s cheese and spinach, then served in a rich sun-dried tomato sauce with peppers, courgette and plenty more spinach.
“I made this for mother’s day dinner for my 98 year old mother. We both agreed this is one of the best recipes we’ve ever had. Excellent exactly as written. Thank you for a delicious recipe!”
Nicky’s Notes
What comes to mind when you think of Tuscan food?
For me it’s Mediterranean style ingredients, grown under bright sunshine like tomatoes, olives and peppers. Lush dark green leaves, heart-healthy beans and pulses. A cuisine that makes the most of vegetables, but can also include simply prepared meats and tangy or creamy, indulgent cheeses. I’m suddenly feeling the need to go on holiday!!!
I’ve also added extra flavour to those lovely portobello mushrooms by coating them in a light crispy coating with dried herbs spices ❤️❤️
As someone who eats meat most days, this meal is a fantastic replacement where you won’t miss the lack of meat one bit.
Table of Contents
Why These Stuffed Mushrooms Work
- Big on flavour and satisfying enough for dinner. The portobello mushrooms, tangy goat’s cheese, herbs and sun-dried tomatoes make this feel like a proper vegetarian main.
- Creamy but balanced. The rich sauce is packed with red pepper, courgette and spinach, so it still feels fresh and colourful.
- Easy enough for a weeknight, special enough for guests. It’s ready in around 35 minutes but has that lovely restaurant-style finish.
There’s a lot going on in the pan, in the best possible way. You’ve got the lightly crisp, herby outside of the mushroom, that soft tangy centre and a creamy, garlicky sauce that practically demands something to mop it up with.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Coat the portobello mushrooms in egg and seasoned flour, then fry until lightly golden. Stuff with goats’ cheese, wilted spinach and Parmesan, then pop under the grill until melty. Make the creamy sun-dried tomato sauce with onion, peppers, courgette, wine, stock, cream and spinach, then nestle the mushrooms on top and finish with parsley.
Recipe Tips
Don’t drown the inside of the mushroom in the flour coating.
- You want that seasoned coating mainly over the outside of the portobello, where it can become lightly golden in the pan. Too much flour inside can turn pasty once the mushroom starts releasing its juices.
Pin this now to find it later
Pin ItThese stuffed portobello mushrooms are savoury, creamy and deeply satisfying, with tangy goat’s cheese, sweet-savoury sun-dried tomatoes and plenty of garlic and herbs.
The mushrooms stay juicy underneath that lightly seasoned coating, while the Parmesan-rich sauce is creamy enough to feel indulgent without hiding all those vegetables.
If only I could get Chris to like mushrooms – we’d be eating these stuffed mushrooms every week!!
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Tuscan Style Stuffed Mushrooms Recipe
Ingredients
Mushrooms:
- 4 Portobello mushrooms
- 1 large egg
- 3 tbsp plain (all-purpose) flour replace with gluten-free flour blend if needed
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried paprika
- ¼ tsp garlic salt
- 2 tbsp olive oil
- 50 g (1/2 packed cup) fresh baby spinach
- 60 g (1/4 cup) soft goats cheese use a vegetarian version if required
- 30 g (2 tbsp) parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn’t vegetarian)
Sauce:
- 1 tbsp olive oil
- 1 brown onion peeled and sliced
- 2 cloves garlic peeled and minced
- ½ tsp dried oregano
- 1 tsp paprika
- 160 g (5.6 oz) sun-dried tomatoes I like the bright red one from the deli counter
- 1 red bell pepper de-seeded and sliced
- 1 medium courgette zucchini chopped into chunks
- 90 ml (1/3 cup + 2 tsp) white wine
- 120 ml (1/2 cup) vegetable stock
- pinch of salt and pepper
- 90 ml (1/3 cup + 2 tsp) double (heavy) cream
- 50 g (1/2 cup) parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn’t vegetarian)
- 90 g (1 packed cup) fresh baby spinach
- 1 tbsp chopped parsley
Instructions
- Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.4 Portobello mushrooms
- Whisk the egg lightly in a shallow bowl.1 large egg
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.3 tbsp plain (all-purpose) flour , 1/4 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried paprika, 1/4 tsp garlic salt
- Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.2 tbsp olive oil
- Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.
- Take the mushrooms out of the pan and place on a grill tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.50 g (1/2 packed cup) fresh baby spinach
- Break the goats cheese into chunks and place in the mushrooms. Top with the wilted spinach and sprinkle the parmesan/veg-hard-cheese on top. Sprinkle on a pinch of paprika too. Put to one side for a few minutes.60 g (1/4 cup) soft goats cheese, 30 g (2 tbsp) parmesan cheese
- Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun-dried tomatoes, red peppers, and courgette (zucchini). Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, salt and pepper. Bring the boil, then simmer for 5 minutes.1 tbsp olive oil, 1 brown onion, 2 cloves garlic, 1/2 tsp dried oregano, 1 tsp paprika, 160 g (5.6 oz) sun-dried tomatoes, 1 red bell pepper, 1 medium courgette, 90 ml (1/3 cup + 2 tsp) white wine, 120 ml (1/2 cup) vegetable stock, pinch of salt and pepper
- Meanwhile, heat up the grill (broiler) and place the mushrooms under the grill. Grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.
- Stir the cream, parmesan/veg-hard-cheese, and spinach into the sauce, then nestle the mushrooms on top.90 ml (1/3 cup + 2 tsp) double (heavy) cream, 50 g (1/2 cup) parmesan cheese, 90 g (1 packed cup) fresh baby spinach
- Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.
- Serve topped with a sprinkling of fresh parsley.1 tbsp chopped parsley
- Tastes great on it's own or served with salad, pasta or potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Tuscan Stuffed mushroom recipe was first posted in Feb 2018. Updated since with recipe improvements and for housekeeping reasons.
🍽️ What to serve it with
There’s already plenty going on here, so these mushrooms can happily be served by themselves. However, if I’ve got that creamy sun-dried tomato sauce in front of me, I’m definitely finding something to scoop it up with.
For something simpler, add Easy Homemade Garlic Bread. Fresh bread and creamy sauce are always going to get along nicely.
Or keep things fresh with my Simple Green Salad with Vinaigrette [internal link]. The sharper dressing is lovely alongside the creamy sauce.
Smashed baby potatoes, sautéed potatoes or rice would also work brilliantly.
🍄🟫 More Mushroom Based Recipes
Equipment:
In order to make these Tuscan Stuffed Mushrooms recipe you will need:
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- A Microplane for grating the Parmesan
- Mixing Bowl
- Whisk
- Measuring Spoons
- Garlic Press
- A frying pan/skillet will do
- Baking Sheet/Tray
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
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I love love love your Tuscan chicken. I would like to try this one for my veggie daughter. Would it work with anything other than goats cheese as she’s not keen on it 🙈
My daughter and I made this recipe together after I did much of the food prep earlier in the day. It was delicious. We had it with baked Japanese sweet potatoes which made for a very colorful plate. Thank your for sharing your recipe..
I made this for mother’s day dinner for my 98 year old mother. We both agreed this is one of the best recipes we’ve ever had. Excellent exactly as written. Thank you for a delicious recipe!
Took me a lot longer that the specified time but was definitely worth it…… Sooooooo delicious 😋
My whole family loves this! Its very tasty and it looks like a fancy dish. I make it often for Sunday dinner.
Very good recipe. It took a while to make. Next time we decided we would just sauté the portobellos and skip the egg, dipping and frying part but use those same herbs in the sauce. It would be a lot easier, Less oil and hopefully the same result. Thank you so much for this delicious recipe
This is one of my favorite recipes!
This is one of the nicest things I’ve made and it went down really well with the entire family, thanks for the recipe.