Cheese, Spinach & Egg Stuffed Portobello Mushrooms

If you love mushrooms, these stuffed portobello mushrooms will become a favorite. Just look at the photos below—you might find yourself drooling.

How to Stuff a Portobello Mushroom

Stuffing portobello mushrooms is easier than it looks and the results are delicious. Before you start, gather these ingredients:

• 2 large portobello mushroom caps
• 2 tbsp minced green onions
• 1/4 cup shredded cheese (your choice)
• 1 tbsp olive oil
• 4 cups fresh spinach
• 1 tsp minced garlic
• 3 large eggs
• Salt and pepper to taste

Getting Started

Preheat your oven to 375°F (190°C).

Use a small spoon to scoop out the gills and any loose bits from the mushroom caps to create a cavity for the filling. Chop the removed mushroom pieces and set them aside in a medium skillet. Place the hollowed caps on a baking sheet.

Brush the mushroom caps lightly with olive oil and set them hollow-side down on the baking sheet. Bake for 5 minutes to release excess moisture, then remove and set aside.

Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Sauté the chopped mushroom pieces until they have released most of their moisture and have reduced in size.

Add the spinach and cook until wilted and soft. Stir in the minced garlic and cook until fragrant and lightly browned. Remove the skillet from heat.

Assemble and Bake

In a large measuring cup or bowl, beat the eggs thoroughly. Mix in the cooked spinach and mushroom mixture along with the minced green onions. Season with salt and pepper to taste.

Turn the mushroom caps hollow-side up and divide the egg and spinach mixture evenly between them.

Bake in the preheated oven for about 20 minutes, until the egg mixture is set. Sprinkle the shredded cheese over each cap, then return to the oven for another 2–3 minutes until the cheese melts and is slightly golden. Remove and let cool briefly before serving.

Cooking Time for Portobello Mushrooms

In this recipe the mushrooms bake for roughly 20 minutes at 375°F (190°C), plus a short time to melt the cheese. Times can vary slightly depending on oven differences and mushroom size, so check for a fully set filling.

Removing Stems and Gills

For this preparation, the caps should be hollowed by scooping out the gills with a spoon. If the stems remain attached, you can trim them off with a knife before scooping. Scraping the gills creates more space for the filling and yields a cleaner presentation.

Tips for Perfect Stuffed Portobellos

1. Clean mushrooms gently: rinse briefly under cold water if needed and pat dry with a paper towel to avoid sogginess.
2. Choose firm caps with dry gills; avoid mushrooms with slimy or soft spots.
3. Wilt the spinach well so excess water doesn’t make the filling runny.
4. If you prefer extra flavor, add a sprinkle of herbs (such as thyme or oregano) or a dash of hot pepper flakes to the filling.

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