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Spinach Stuffed Portobello

Spinach Stuffed Portobello Recipe

Both whole leaf and chopped frozen spinach can be used for this recipe. You can by all means use fresh spinach too – blanch spinach leaves in a pot of boiling water for 30 seconds, drained and excess water squeezed.

If you love more cheese, you can sprinkle some more shredded cheese atop the spinach stuffing to bake.


  • 200 grams (about 12 caps) baby portobello mushrooms stems discarded & caps cleaned with a damp cloth
  • 300 grams frozen chopped spinach
  • 3/4 tsp garlic powder or 1 tsp minced garlic
  • 35 grams shredded cheese mozzarella and/or cheddar
  • 1/4 tsp salt
  • freshly cracked black pepper to taste
  • olive oil for brushing mushroom caps; or, use cooking spray


  1. Thaw frozen spinach in the microwave on medium, for about 3 minutes (varies according to your microwave; stir through halfway for even cooking). The spinach need not be warmed; just thawing it (still cold) will suffice.
  2. Squeeze out excess water from thawed spinach either by wringing them in your hand, or using two spoons to squeeze out the water. Add drained spinach to a large mixing bowl. Combine with garlic powder, cheese, salt and black pepper.
  3. Brush olive oil evenly over mushroom caps. Rest mushrooms caps face down on a baking tray lined with baking paper. Divide and spoon the spinach mixture equally among the caps.
  4. Bake at 200°C (392°F) for 15 minutes, or until the mushrooms are tender.
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6 comments on “Spinach Stuffed Portobello”

  1. Healthy and very delicious…I wouldn’t miss meat at all here.

  2. Definitely cute. These are are favourite too. Talking about it, I have a tray of these portobello mushroom that i have to make for my kids trm.

  3. I made exactly the same bites before! Bigger bites though with huge portobello. So good, I know. :)

  4. Thank you, easy and delicious.

  5. Hi Wiffy,

    Can I prepare in advance and put the spinach stuffed mushrooms in freezer?
    Do I need to thaw before baking?

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