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Juicy Portobello mushrooms stuffed with a mixture of cheesy spinach and garlic, all topped off with golden breadcrumbs. These stuffed mushrooms make a lovely, light meat-free dinner and are totally moreish. They’re a flavourful and filling alternative to meat if you’re trying to cut down, and if you’re not, then they make a sumptuous side-dish for steak.
“Have just eaten these and the flavours were fantastic. So easy to prepare. Another recipe to add to our favourites. So glad to have found Kitchen Sanctuary. Thank you.”
Nicky’s Notes
If you were cutting down on (or cutting out) meat, what would be your first choice of meat swaps?
Don’t worry, I’m not planning on making all my recipes meat-free!
Just look at the most popular recipes in my sidebar –>
At any one time at least 6 out of 8 of the recipes will have meat in. So I’m not planning on changing that.
However, a reduction in meat consumption is always a good thing. My aim over the past few years or so has been to ensure at least one meat-free day a week, but now that Chris is finally starting to come round to the idea of eggs a little more, I think we might be able to get it up to two days.
Speaking of eggs….
That would be one of my meat swaps (see first question).
I’d also happily go for:
- Beans/lentils (like this white bean soup! Although you’d need to swap the parmesan for a vegetarian hard cheese)
- Cheese (Cheese and veggie chickpea burger!!)
- These Vegetarian Buddha Bowls
- Cauliflower Fritters with Homemade Tzatziki
- And of course these Tuscan mushrooms!!
Table of Contents
How to make stuffed mushrooms
Full recipe with detailed steps in the recipe card at the end of this post.
- Cut the stalks out of the mushrooms and chop into small pieces. Then fry the stalks in butter along with garlic and spring onions (scallions).
- Add spinach, cream, salt, pepper and cheddar to the pan and cook for a few minutes until the spinach has wilted. Then stir in lemon juice.
- Place the mushrooms on a baking tray and spoon in the spinach mixture.
- Mix together panko breadcrumbs, vegetable oil, parmesan, paprika and chilli flakes then spoon the panko mixture on top of the mushrooms. Bake in the oven until golden.
What to serve it with
You can serve these stuffed mushrooms on their own as the star player, or how about with one of these dishes:
Unfortunately, I haven’t managed to get Chris to successfully eat mushrooms yet (unless they’re well disguised), but that just means all the more for me!
I’ve only been working on him for 17 years or so. I’m thinking maybe year 25 is the magic number.
Watch how to make it
Stuffed Mushrooms Recipe
Ingredients
- 4 large portabello mushrooms
- 2 tbsp unsalted butter
- 2 cloves of garlic peeled and minced
- 2 spring onions (scallions) finely chopped
- 65 g (2 packed cup) baby spinach leaves
- 120 ml (1/2 cup) double (heavy) cream
- ¼ tsp salt
- ¼ tsp black pepper
- 50 g (1/2 cup) mature cheddar cheese grated (use a vegetarian version if needed)
- 1 tbsp fresh lemon juice
- 3 tbsp panko breadcrumbs
- 1 tbsp oil (I like to use avocado oil)
- 25 g (1/4 cup) grated parmesan cheese replace with vegetarian Italian-style hard cheese if needed
- ¼ tsp paprika
- 1 pinch chilli flakes
- 3 tbsp finely chopped fresh parsley
Instructions
- Preheat the oven to 180C/350F (fan).
- Cut the stalks out of the mushrooms using a small, sharp knife. Chop the stalks into small pieces.4 large portabello mushrooms
- Melt the butter over a medium heat in a medium frying pan (skillet). Add the chopped mushroom stalks, garlic, and spring onions and cook, stirring often for 3-4 minutes until the mushroom stalks are tender.2 tbsp unsalted butter, 2 cloves of garlic, 2 spring onions (scallions)
- Add the spinach, cream, salt, pepper, and cheddar cheese to the pan. Continue to heat, stirring occasionally until the spinach has wilted and cheese has melted (about 3-4 minutes).65 g (2 packed cup) baby spinach leaves, 120 ml (1/2 cup) double (heavy) cream, 1/4 tsp salt, 1/4 tsp black pepper, 50 g (1/2 cup) mature cheddar cheese
- Stir in the lemon juice.1 tbsp fresh lemon juice
- Place the mushrooms on a baking tray and spoon in the spinach mixture.
- Place the panko breadcrumbs, vegetable oil, parmesan, paprika, and chilli flakes in a small bowl and stir until the panko breadcrumbs are coated in the oil.3 tbsp panko breadcrumbs, 1 tbsp oil, 25 g (1/4 cup) grated parmesan cheese, 1/4 tsp paprika, 1 pinch chilli flakes
- Spoon the panko mixture on top of the mushrooms.
- Place in the oven and cook for 15-20 minutes until the breadcrumbs are golden brown.
- Sprinkle with fresh parsley before serving.3 tbsp finely chopped fresh parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Stuffed Mushrooms recipe was first posted in May 2020. Updated since with recipe improvements and for housekeeping reasons.
🍲 More Mushroom recipes
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cooked this for lunch and it was really good the flavours were fantastic, i would definitely do them again 🙂
Made these with a slight alteration, I put some white wine in with the cream and used courgette, I have also added a slice of mozzarella cheese to the tops to melt into the mushrooms similar to the vegetarian pasta bake from here that I made about a week ago, haven’t eaten just yet but this will be my evening meal with a salad. I know it’s going to be delicious. 😋 yummy.
A truly decadent way to eat mushrooms! And very tasty. 🙂