A delicious and easy vegetarian recipe for Stuffed Portabello Mushrooms. Filled with sautéed spinach, walnuts and goat cheese, with a crispy panko topping.
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These stuffed Portabello mushrooms are so delicious and take just 15 minutes to pull together! They can be served as a hearty vegetarian main course or work great as a side with steak or roast chicken. A perfect dish for Meatless Monday!
Portabello mushroom caps just beg for stuffing. They are wide with a high rim and hold a generous amount of filling beautifully with ample surface area for crispy topping. I love the contrast of earthy mushrooms and tangy goat cheese and the crunchy creamy texture from toasted walnuts and crunchy walnuts.
How To Cook Stuffed Portabello Mushrooms
Mushrooms have a high water content. It’s important to cook them through before filling the caps to remove most of the moisture. The first step is roasting them in a 400 degree oven for about 10 minutes. While they are roasting, prepare the quick and easy filling and this dish can be on your table in about 15 minutes. These mushrooms also reheat well so if you have leftovers, they make a perfect lunch the next day.
How To Pick Good Mushrooms
When picking mushrooms, you want them to be firm, dry and unbruised. If they appear slimy or shriveled, they are past their prime. Fresh, whole mushrooms can last up to a week in the fridge. I recommend removing any plastic and storing them in a paper bag to keep them dry. Never submerge or soak mushrooms in water. To clean them, carefully brush or wipe off any dirt with a damp cloth or paper towel.
Tips for Making Great Stuffed Mushrooms
Use cold goat cheese when making the filling. It will keep it’s integrity when heated in the oven with the filling and you’ll get those delicious little pockets of cheese instead of it coating the spinach.
Toast your nuts! Throw the walnuts in a hot, dry skillet and toast them first to bring out the nutty flavor. This will also help keep maximum crunch factor when mixed into the filling.
Manage moisture at every step. After the first roast, I always blot the gills a bit with a paper towel before filling to ensure that the mushroom caps are as dry as possible. This ensures the best texture and a more concentrated mushroom flavor.Print
Delicious and hearty Portabello mushroom caps stuffed with spinach, walnuts and goat cheese with a crispy panko topping.
- 4 large Portabello mushroom caps
- 10 oz of fresh baby spinach
- 1 small shallot, about 3 tbsp minced
- 1 clove garlic, minced
- 2 oz goat cheese, crumbled
- 1/3 cup walnuts
- 4 tbsp seasoned panko bread crumbs
- 3–4 tbsp olive oil
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Gently wipe any dirt off of mushroom caps and place gills side down on baking sheet. Brush or drizzle the tops with about a tablespoon of olive oil. Roast the mushroom caps for about 10-12 minutes until tender.
- While the mushrooms are roasting, heat a dry skillet on medium and add walnuts. Toast for 2-3 minutes until they are just fragrant. Transfer walnuts to cutting board and let cool.
- In the same skillet, add 1 tbsp of olive oil and heat on medium low. Add shallots and garlic and cook gently for about a minute. Add spinach into skillet in large handfuls, it will wilt down quickly. Toss continuously while cooking.
- Remove skillet from heat just as spinach is wilted. Roughly chop cooled walnuts and add to skillet. Crumble goat cheese and add to spinach walnut mixture.
- Flip cooled mushrooms over on baking sheet and blot any excess moisture from the gills with a paper towel. Fill each mushroom cap with 1/4 of the filling.
- Top each mushroom with 1 tbsp of seasoned panko bread crumbs. Drizzle the tops with olive oil and bake in the oven for another 3-5 minutes until panko topping is golden brown.
Cooking time may vary depending on the size of your mushrooms.
This recipe makes a great vegetarian main course for two or a nice side for 3-4 people depending on the size of your mushrooms.
Keywords: Stuffed mushrooms, portobello mushrooms, stuffed portobello mushrooms, vegetarian