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 sumptuous side-dish for steak.

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!!

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.

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.

8 image collage showing how to make stuffed mushrooms

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:

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 mushrooms with cashews and veggies

Mushroom ragu with pasta

Creamy garlic mushroom stuffed-bread

Tuscan Mushrooms in a sun-dried tomato sauce

Mushroom topped nachos with garlic and chilli

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