Cheesy Spinach and Egg-Stuffed Portobello Mushrooms

If you love mushrooms, these stuffed portobello mushrooms will become a favorite. Just look at the photos and try not to drool.

How to Stuff a Portobello Mushroom

Stuffing portobello mushrooms is straightforward and very rewarding. Gather the following ingredients before you begin:

• 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).

Using a small spoon, remove the gills and any loose stem material from each mushroom cap to create a shallow well for the filling. Chop the removed mushroom pieces and set them aside.

Place the hollowed caps on a baking sheet. Brush both sides with olive oil, then set them hollow-side down on the sheet and bake for about 5 minutes. This initial roast helps release excess moisture so the mushrooms don’t get soggy. Remove them from the oven and set aside.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chopped mushroom pieces and cook until they shrink and most of their moisture has evaporated.

Add the spinach and sauté until wilted and tender. Stir in the minced garlic and cook briefly until fragrant, then remove the skillet from the heat. Season the mixture with salt and pepper to taste and stir in the minced green onions.

In a large measuring cup or bowl, beat the 3 eggs until combined. Mix the cooked spinach and mushroom mixture into the beaten eggs.

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

Bake in the preheated oven for 20 minutes. Remove, sprinkle the shredded cheese evenly over each mushroom, and return to the oven for another 2–3 minutes, or until the cheese is melted and lightly golden.

Oven Time for Portobello Mushrooms

Cook time varies slightly by oven and mushroom size, but plan for about 20 minutes at 375°F (190°C) for the egg filling to set and the flavors to meld. The extra 2–3 minutes after adding cheese gives a nice finish.

Removing Stems and Gills

For this recipe, remove the stems and scrape the gills with a spoon to create a cavity for the filling. If you need more detailed guidance on cleaning mushrooms, consult trusted cooking resources for general cleaning techniques. Always wash and pat mushrooms dry before cooking to reduce excess moisture.

Tips for Perfect Stuffed Portobellos

1. Clean and dry the mushrooms thoroughly before cooking. Blot them with a paper towel after rinsing to remove extra moisture and prevent sogginess.
2. Choose mushrooms with firm, clean caps. Turn them over to inspect the gills—dry gills indicate freshness; slimy gills are a sign of spoilage, so avoid those.

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Recipe: Cheesy Spinach and Egg Stuffed Portobello Mushrooms

Servings: 2 | Prep time: 10 minutes | Cook time: 27 minutes | Total time: 37 minutes

Ingredients

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

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove the gills and stems from the mushroom caps and chop any removed pieces. Place the hollowed caps on a baking sheet.
3. Brush caps with olive oil and bake hollow-side down for 5 minutes to reduce moisture. Remove and set aside.
4. Heat oil in a skillet over medium-high heat. Cook the chopped mushroom pieces until they shrink and release moisture.
5. Add spinach and sauté until wilted. Stir in garlic and cook until fragrant, then remove from heat. Season with salt, pepper, and green onions.
6. Beat the eggs in a large measuring cup or bowl, then mix in the spinach mixture.
7. Turn mushroom caps hollow-side up and divide the egg mixture between them.
8. Bake for 20 minutes. Sprinkle cheese over each cap and bake 2–3 minutes more, until the cheese melts and the filling is set.

Notes

Wash and dry mushrooms well before cooking. Nutritional values are estimates and may vary depending on brands and portion sizes.