Main Dish: Creamy Spinach-Stuffed Portobello Mushrooms

by | Updated: February 20th, 2018

Are you a vegetarian who loads your plate with side dishes during the holidays? While veggies typically serve to complement the entrée, it doesn’t mean a vegetarian-friendly main can’t exist, too! This holiday season (or any time of year, really) stuff your face with these warm, ooey-gooey stuffed mushrooms. Large and in charge, each one is filled with a creamy spinach and cheese filling. We suggest making extra, because these top-browned portobellos will go quickly!

Homemade Creamy Spinach Stuffed Portobello Mushroom |

4 portobello mushrooms
1 Tbsp. Vitacost Organic Extra Virgin Olive Oil
1/4 tsp. garlic salt
1/4 tsp. dried parsley
2 tsp. olive oil
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
10 oz. spinach, finely chopped
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper, or to taste
1 tsp. Italian seasoning
1/2 tsp. salt, or to taste
1/4 cup + 2 Tbsp. Greek yogurt
1 Tbsp. tomato paste
1/4 cup light shredded mozzarella cheese + more to sprinkle on top
4 Tbsp. panko bread crumbs
Chopped cilantro or parsley, to garnish


  1. Remove mushroom stems and set aside. Using spoon, scrape the black gills and discard.
  2. In bowl, whisk olive oil, garlic salt and dried parsley. Preheat oven 375 degrees F.
  3. On baking sheet lined with parchment paper, arrange mushrooms with open side facing down. Brush mushrooms garlic-olive oil infusion. Bake 10-12 minutes or until tender.
  4. Remove from oven (keep oven preheated). Once cool, transfer mushrooms to paper towel to soak up remaining fluid. On another baking tray, arrange mushrooms and set aside.
  5. In pan, heat oil over medium heat. Add garlic and onion, cook for 2 minutes or until onions are soft. Finely chop reserved mushroom stems and add to mixture, cooking for another 1-2 minutes.
  6. Mix in spinach, ground black pepper, crushed red pepper flakes, Italian seasoning and salt. Allow spinach to cook until moisture dries out (this takes around 5-6 minutes on medium heat.)
  7. Remove pan from heat and transfer mixture to bowl to cool. Stir in Greek yogurt, tomato paste and cheese until combined. (Note: Taste stuffing and adjust seasoning to taste at this point.)
  8. Using spoon, fill mushrooms with stuffing. Sprinkle on remaining shredded cheese and top with breadcrumbs.
  9. Place mushrooms back in oven for 15 minutes, then broil for 1-2 additional minutes until tops are browned. Remove mushrooms from oven. Cool for a few minutes, then garnish with chopped cilantro or parsley and serve.