Juicy Portabello 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 sumptuousĀ side-dish for steak.
If you were cutting down on (or cutting out) meat, what would be your first choice of meat swaps?
Donāt worry, Iām 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 Iām 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 eggsā¦.
That would be one of my meat swaps (see first question).
Iād 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 BowlsĀ
- Cauliflower Fritters with Homemade TzatzikiĀ
- And of course these TuscanĀ mushrooms!!
Unfortunately, I havenāt managed to get Chris to successfully eat mushrooms yet (unless theyāre 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.
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.
I like to top mine with a sprinkling of parsley and serve with a simple salad. I've gone with some baby spinach, strips of spring onion and sun-dried tomatoes (along with a drizzle of the sun-dried tomato oil) here:
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:
Can I make them ahead?
These mushrooms taste best when cooked and eaten straight away. However, you can stuff the mushrooms, then rather than bake them right away, cover and refrigerate them for up to 24 hours. Then bake them in the oven right before serving.
Can I use small mushrooms?
Yes - you could stuff smaller mushrooms with the same filling - they'd be great as a snack or party food. Just be sure to choose open-cup mushrooms so you have some space in the mushroom to add the filling.
Ingredient swaps
Add crispy bacon, chorizo, swap out the cheddar for mozzarella, add in sun-dried peppers, sun-dried tomatoes, olives, fresh chopped chillies, finely chopped peppers
More fantastic mushroom recipes
Asian syle mushroomsĀ with cashews and veggies
Mushroom raguĀ with pasta
CreamyĀ garlic mushroom stuffed-bread
Tuscan MushroomsĀ in a sun-dried tomato sauce
Mushroom topped nachosĀ with garlic and chilli
Watch how to make it
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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 (Ā½ cup) double (heavy) cream
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- 50 g (Ā½ cup) mature cheddar cheese - grated (use a vegetarian version if needed)
- 1 tbsp fresh lemon juice
- 3 tbsp panko breadcrumbs
- 1 tbsp vegetable oil
- 25 g (Ā¼ cup) grated parmesan cheese - replace with vegetarian Italian-style hard cheese if needed
- Ā¼ 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 (Ā½ cup) double (heavy) cream, Ā¼ tsp salt, Ā¼ tsp black pepper, 50 g (Ā½ 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 vegetable oil, 25 g (Ā¼ cup) grated parmesan cheese, Ā¼ 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
ā Notes
Nutrition
Some of the links in this post are affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see ourĀ Terms & Conditions.
charles says
cooked this for lunch and it was really good the flavours were fantastic, i would definitely do them again š
David says
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, havenāt eaten just yet but this will be my evening meal with a salad. I know itās going to be delicious. š yummy.
Julie Brazier says
A truly decadent way to eat mushrooms! And very tasty. š
Kay says
Delicious!!! First time tried stuff mushrooms full of flavour
Gary Easterby says
Cooked this today found it to be vary tasty
Sarah says
Delicious and so easy to make. We had them with sautƩ potatoes
Yvonne Cooper says
Another banging recipe! Absolutely delicious.
Sue Bryan says
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 Corbishley says
Thank you for your lovely comment Sue - really happy you like the recipe š
john barfoot says
Just tried the stuffed mushrooms. Brilliant but 2 were to much. Only comment with the 120ml cream the sauce was very watery when the spinach had wilted. Any hints
Jannine Charlwood says
Just wondering.... is this for 2 people or just 1 person? you said a serve is 323cals but for how many mushrooms?
This would be helpful as i count my calories.
Nicky Corbishley says
Hi Jannine, I include info on how many servings a recipe makes at the top of my recipe cards, then the calorie amount is per serving. This recipe serves 4 - so the calorie amount is for 1 large stuffed mushroom.
Bill ibbotson says
Absolutely delicious
Katy says
Just adapted this recipe slightly, by making a gluten free sauce. Totally yummy and definitely making it again.
Charlie Mace says
These sounds divine! We're trying hard to do lots of meat free meals, especially on a Monday - so I'm always looking for inspiration! Thanks. Charlie x