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.
Stuffed mushrooms with salad on a dark plate

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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:

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.

  1. 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).
  2. 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.
  3. Place the mushrooms on a baking tray and spoon in the spinach mixture.
  4. 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:

Overhead of two Stuffed mushrooms on a dark plate with salad. Further plate half in shot

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

Stuffed mushrooms topped with crispy crumb topping sliced in half

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

Watch how to make it

YouTube video

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5 from 9 votes

Stuffed Mushrooms Recipe

Cheesy Garlic and Chilli Stuffed Mushrooms – a spicy lunch for Meatless Mondays! Filled with a creamy, cheese and garlic sauce, topped with breadcrumbs.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 mushrooms
Course: Lunch
Cuisine: American, British


  • 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 vegetable 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
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  • 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 vegetable 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


YouTube video


Nutritional Information is per stuffed mushroom.


Calories: 323kcal | Carbohydrates: 12g | Protein: 10g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2700IU | Vitamin C: 11mg | Calcium: 238mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post are affiliate links – 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! That’s 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 our Terms & Conditions.



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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. charles says:

    5 stars
    cooked this for lunch and it was really good the flavours were fantastic, i would definitely do them again 🙂

  2. David says:

    5 stars
    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.

  3. Julie Brazier says:

    5 stars
    A truly decadent way to eat mushrooms! And very tasty. 🙂