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Stuffed Portobello Mushrooms

Updated: Mar 12

Stuffed Mushrooms
Stuffed Mushrooms

These stuffed portobello mushrooms are a tasty vegetarian meal and could be accompanied by some new potatoes and vegetables or salad.

Serves 4


8 large Portobello mushrooms, stems trimmed

2 tbsp extra virgin olive oil

1 shallot, finely sliced

160g baby spinach

salt and pepper

small jar of red pasta sauce (or homemade sauce, if time allows, using a tin of chopped tomatoes and some garlic and herbs)

100g soft goat’s cheese

Bag of mixed leaves


1. Preheat the oven to 220°C.

2. Lightly grease a baking tray with olive oil.

3. Distribute the mushrooms, stem side up, and

brush with olive oil. Season with salt and pepper.

4. Roast for 20 to 25 mins, or until tender. If any moisture collects in the mushroom caps, drain and discard.

5. Meanwhile, heat 1 tbsp oil in a large pan, add the shallots and sauté for 3 to 4 mins, stirring frequently.

6. Add the baby spinach, sauté until just wilted, season with salt and pepper.

7. Fill each mushroom with a large spoon of the red pasta sauce, top with the wilted spinach mixture and a slice of goat’s cheese.

8. Bake for 10-15 mins and serve with a mixed leaf salad.

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