Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour!Overhead photo of Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce in a skillet

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!!!

Extreme close up of Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce in a skillet

Unfortunately we haven’t got any holidays abroad planned any time soon, so I’ll have to prepare some of those Tuscan flavours at home. Starting with this veggie packed dinner of Tuscan Style Stuffed Mushrooms, stuffed with spinach and goats cheese. Tasty enough on their own, but I’m going a few stages further with a creamy, sun dried tomato sauce, packed with onions, pepper, courgette and spinach.

I’m usually pretty good at making sure we get a good amount of veggies into us, but I think this dinner might tick all the days veggie requirements in one go!!

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.

Overhead close up of Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce in a skillet

If only I could get Chris to like mushrooms – we’d be eating these stuffed mushrooms every week!!

I’m giving myself 5 years to work them into his diet. He’s good with finely chopped mushrooms added to bolognaise etc, but wave a butter-fried-mushroom in his face and he’ll clamp his mouth shut like a fussy toddler.

No cajoling or bargaining works. I’ve got a feeling this is going to be a difficult one. Over time I’ve managed to get him eating more eggs and drinking a little wine (he hated both of those too), but I think mushrooms might be a step to far.

Meet you back here in 5 years and I’ll tell you how we got on ????????

If you like this recipe, try my Tuscan style chicken soup or my Cheesy garlic and chilli stuffed mushrooms.

The recipe for Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce:

4.87 from 15 votes

Tuscan Style Stuffed Mushrooms Recipe

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour! Gluten free too!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian



  • 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)


  • 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
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  • 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.


Nutritional Information is per serving


Calories: 509kcal | Carbohydrates: 40g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 953mg | Potassium: 2175mg | Fiber: 8g | Sugar: 21g | Vitamin A: 5930IU | Vitamin C: 76.1mg | Calcium: 377mg | Iron: 6.7mg

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


In order to make these Tuscan Stuffed Mushrooms recipe you will need:

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Welcome to Kitchen Sanctuary

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. Margaret Smith says:

    5 stars
    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..

  2. Claire says:

    5 stars
    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!

  3. Mandy says:

    5 stars
    Took me a lot longer that the specified time but was definitely worth it…… Sooooooo delicious 😋

  4. Terri Syvret says:

    5 stars
    My whole family loves this! Its very tasty and it looks like a fancy dish. I make it often for Sunday dinner.

  5. Beth Koenig says:

    5 stars
    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

  6. LAURA says:

    5 stars
    This is one of my favorite recipes!

  7. Steve Jenkings says:

    5 stars
    This is one of the nicest things I’ve made and it went down really well with the entire family, thanks for the recipe.