Cheesy Spinach and Egg-Stuffed Portobello Mushrooms

If you love mushrooms, these stuffed portobello mushrooms will delight your taste buds. Look at the photos and try not to drool.

How to Stuff a Portobello Mushroom

Stuffing portobello mushrooms is simple and rewarding. Gather the ingredients below and follow the steps for a savory, satisfying dish.

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

Getting Started

Preheat the oven to 375°F (190°C).

Use a small spoon to remove the gills and any loose bits from the mushroom caps, creating a shallow hollow for the filling. Chop the removed pieces and set them aside.

Place the hollowed mushroom caps on a baking sheet, brush them with a little olive oil, and put them hollow side down in the oven for 5 minutes to release excess moisture. Remove 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 the moisture evaporates.

Add the fresh spinach and sauté until wilted and tender. Stir in the minced garlic and cook just until fragrant and lightly browned. Remove the skillet from heat and let the mixture cool slightly.

Oven Time for Portobello Mushrooms

At 375°F (190°C), these stuffed portobellos usually bake for about 20 minutes, plus 2–3 minutes after adding cheese. Oven performance and mushroom size can affect total time, so watch for a set egg and melted cheese.

Removing Stems and Gills

For this recipe, remove the stems and scrape out the gills with a spoon to make room for the filling. If you need more guidance on cleaning mushrooms, follow general mushroom-cleaning practices: trim stems as needed and gently wipe caps with a damp cloth or paper towel rather than soaking them to avoid excess water absorption.

Tips for Perfect Stuffed Portobellos

1. Wash and dry mushrooms well before cooking; blot with a paper towel to remove moisture and prevent sogginess.
2. Choose firm, clean caps. Turn them over and inspect the gills—fresh mushrooms have dry, firm gills; slimy gills indicate spoilage.

Cheesy Spinach and Egg Stuffed Portobello Mushrooms

If you want a concise recipe summary: this makes 2 servings and combines eggs, sautéed spinach, garlic, green onion, and shredded cheese baked inside large portobello caps. Prep time is about 10 minutes, cook time about 27 minutes, for a total of roughly 37 minutes. Each serving is approximately 204 calories (estimates may vary).

Ingredients

• 2 large portobello mushroom caps
• 1 tbsp olive oil (plus extra for brushing)
• 4 cups fresh spinach
• 1 tsp minced garlic
• 3 large eggs
• 1/4 cup shredded cheese
• 2 tbsp minced green onions
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove the mushroom gills and chop the removed pieces. Place the caps on a baking sheet.
3. Brush caps with olive oil and bake hollow side down for 5 minutes to remove moisture; set aside.
4. Sauté the chopped mushroom pieces in 1 tbsp olive oil over medium-high heat until reduced.
5. Add spinach and cook until wilted, then add garlic and sauté briefly. Remove from heat.
6. Beat the eggs in a large measuring cup or bowl, then stir in the spinach mixture and green onions. Season with salt and pepper.
7. Turn the mushroom caps hollow side up and divide the egg mixture between them.
8. Bake for about 20 minutes. Sprinkle shredded cheese on top and bake 2–3 more minutes until melted.

Notes

Wash and dry mushrooms before cooking. Nutritional values are estimates and will vary based on ingredients and portions used.