Stuffed Portobello Mushrooms Recipe

Portobello mushrooms, which are the grown-up version of crimini mushrooms, are hearty, savory, and easy to work with, even for those who have never cooked with fungi before. They can be made hundreds of ways and are usually a staple for those eating vegan or vegetarian because of their "meaty" taste.

Wellness coach and recipe developer Miriam Hahn brings us this recipe for stuffed portobello mushrooms and says, "I enjoy all varieties of mushrooms and buy them every week." As to why she enjoys this particular recipe, which utilizes portobellos as a sort of vehicle, she says, "I love this recipe because it combines savory mushrooms with slightly sweet shallots and buttery cannellini beans along with the tangy sun-dried tomatoes. It's a delicious combination and can be a eaten for lunch or dinner on its own, or paired with a simple soup like this spinach soup and sourdough bread." It's a great meal that can be made in under 30 minutes, and even if you aren't vegetarian or vegan, there's no doubt you'll enjoy this veggie-packed dish.

Gather the ingredients for stuffed portobello mushrooms

To make this recipe, we're obviously going to need some portobello mushrooms. "These come in various sizes but try and find ones that are on the larger size so they will be optimal for stuffing," Hahn shares. While you're in the produce aisle, grab some garlic, shallots, spinach, and Italian parsley. Then we'll need some sun-dried tomatoes, cannellini beans, salt, pepper, and Italian seasoning. "For the sun-dried tomatoes, we're looking for the type in a jar that is packed in oil. This oil has been infused with the sun-dried tomatoes and that is what we'll be using to sauté our filling mixture," Hahn shares.

Prepare the mushrooms

Before starting, go ahead and preheat the oven to 400 F. To get the portobellos primed for stuffing, first start by wiping the top surfaces with a damp paper towel to remove any dirt. Then flip them over, pull out the stem and using a spoon, scrape away the interior gills and discard. "If you have a grapefruit spoon, this works exceptionally well," Hahn tells us. Otherwise, any old spoon will do the trick. Place the mushrooms open side up on a baking sheet and bake for 20 minutes.

Prepare the filling

While the portobellos are creating a wonderful smell in your kitchen, you can prepare the filling. Pull out a medium frying pan and add the garlic, shallots, and sun-dried tomatoes to a medium frying pan. There is enough oil in the sun-dried tomatoes so you don't need to add any to the pan. If you feel the pan needs a little more oil, just pour a little more from the jar. Sauté on medium heat for about 5 minutes stirring frequently. Add the beans, spinach, salt, pepper, Italian seasoning, and half of the parsley. Reduce heat to low and cook for 10 minutes stirring occasionally.

Stuff the portobellos and serve

When the mushrooms are out of the oven, pull the sheet pan from the oven and scoop in some filling into each portobello. Top with the remaining parsley and serve up this healthy meal. They are fairly light, so a single serving consists of two mushrooms — unless, of course, you were lucky enough to find extra large ones. If you have leftovers, they will save well in a covered container in the fridge and can be heated up in the oven.

Stuffed Portobello Mushrooms Recipe
5 from 28 ratings
These portobello mushrooms are stuffed with spinach, shallots, and sun-dried tomatoes, making for a hearty yet healthy meal.
Prep Time
Cook Time
stuffed portobello mushrooms on plate with bread
Total time: 30 minutes
  • 4 portobello mushrooms
  • 4 garlic cloves, minced
  • ⅓ cup diced shallots
  • ½ cup sun-dried tomatoes, packed in oil
  • 1 can cannellini beans, rinsed and drained
  • 2 cups spinach
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ¼ cup Italian parsley, divided
  1. Preheat the oven to 400 F.
  2. Wipe the top of the mushrooms with a damp paper towel to lightly clean. Remove the stem and scoop out all of the gills and discard. Place the portobellos top-down on a baking sheet and bake for 20 minutes.
  3. While those are baking, add the garlic, shallots, and sun-dried tomatoes (and a bit of oil from the jar) to a medium frying pan. Sauté on medium heat for about 5 minutes, stirring frequently.
  4. Add the beans, spinach, salt, Italian seasoning, pepper, and half of the parsley. Reduce heat to low and cook for 10 minutes, stirring occasionally.
  5. When the mushrooms are done, remove them from the oven and stuff each one with the filling. Top with the remaining parsley and serve.
Calories per Serving 391
Total Fat 2.0 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 74.5 g
Dietary Fiber 17.7 g
Total Sugars 12.3 g
Sodium 674.4 mg
Protein 25.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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