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Labette Health

Spinach and goat cheese stuffed portobello mushrooms

Makes 4 servings.


4 large portobello mushroom caps

2 tablespoons olive oil, divided

3 small shallots, chopped

3 cloves garlic, chopped

6 oil-packed, sun-dried tomatoes, drained and chopped

5 cups raw baby spinach

1/4 teaspoon black pepper

1 cup cherry tomatoes, quartered

1/4 cup grated Parmesan cheese, divided

4 ounces goat cheese, sliced

1 tablespoon balsamic vinegar, divided

8 basil leaves, thinly sliced


  • Preheat oven to 400 degrees.
  • Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
  • Coat mushroom caps on each side using 1 tablespoon olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
  • Heat large skillet over medium heat and add 1 tablespoon olive oil until it begins to shimmer. Add shallots and garlic and sauté 1 to 2 minutes, until translucent.
  • Add sun-dried tomatoes and stir.
  • Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
  • Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
  • Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
  • Top each cap with 1 tablespoon Parmesan cheese and 1 ounce goat cheese. Broil mushroom caps an additional 1 to 2 minutes until cheese starts to melt.
  • Serve each cap topped with a drizzle of balsamic vinegar and basil.

This dish can easily be made vegan by omitting the Parmesan and goat cheese. You can also add a sprinkle of pine nuts or walnuts for added protein and crunch at the end.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 240 calories, 16g total fat (7g saturated fat), 40mg cholesterol, 13g carbohydrates, 12g protein, 3g dietary fiber, 300mg sodium.

Source: American Institute for Cancer Research

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