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Spinach and Cheese Stuffed Portobello Mushrooms

These spinach and cheese stuffed portobello mushrooms are a decadent meatless meal everyone will love.

Alternately titled, “creamy delicious bites of heaven”. Seriously, this dish came out way better than anticipated. Make it.

In Florida we had this horribly phallic mushroom, apparently called a “stinkhorn” according to Wikipedia, that would occasionally grow in our front yard. As if it’s shape wasn’t bad enough, the smell it would give off was, let’s just say “appropriate” for it’s appearance. If that doesn’t make sense, google it.



How something like this can be related to the amazingness of an edible mushroom like a portobello baffles me. Fungus is a weird one.

I love mushrooms, at least edible ones. When I see grocery stores with a section for all types of wild mushrooms I can’t help myself. This is why it’s probably a good thing that there is no whole foods even remotely close to my house. Mushrooms aren’t cheap and I have no self control.

I’ve been craving a calzone lately and that gave me the idea to basically use the stuffing of a calzone but in a mushroom cap instead when I saw these at the store.

portobello mushrooms

The thing is, I’ve made plenty of calzones at home before and they usually come out disappointingly bland, so I didn’t have incredibly high hopes for this. I shouldn’t doubt myself so much, these were amazing.

First, I just cleaned off the mushrooms and removed the stems. Drizzled them with some extra virgin olive oil and seasoned with salt & pepper.

portobello mushrooms

Portobellos remind me of eggplant. They soak up a ton of olive oil. I was pretty generous with it because of this and I think all that olive oil gave it great flavor when roasting. I roasted them for about 20 minutes at 450°F.

In the meantime I got the filling together.

Filling ingredients

Added all these goodies plus some sautéed onion and garlic to about one and a half cups of ricotta.

Spinach and cheese filling

I used whole milk ricotta. Could you use part-skim? Yes. Do I recommend it? No.

Ricotta is one of those things that I don’t think the “low fat” version tastes nearly as good. Mayo is another. There’s only one and a half cups of it, split among six mushroom caps it’s one-quarter cup per serving. That’s not enough to worry about in my opinion. Whole milk ricotta is so incredibly creamy and almost “sweet”. Part skim just doesn’t live up.

By this time the mushrooms should be all roasted and shriveled up.

Roasted portobello mushrooms

They lose a lot of water while roasting. If there is any excess water in the pan, drain it out before stuffing them.

Roasted portobello mushrooms

Want to know about the perils of food blogging? An ant climbed into the tray while I was taking these pictures outside! I’m a firm believer in the 5 second rule. I figured it was about to get roasted at 450°F for another 10 minutes anyway.

During the last minute or so, I sprinkled some bread crumbs on top to give it a little crunch. And voila!

Spinach and Cheese Stuffed Portobello Mushrooms
Spinach and Cheese Stuffed Portobello Mushrooms

I think the sautéed onion and garlic really helped bring out the flavors in the filling. And let’s be honest, when there are three cheeses involved it’s hard to taste bad.

This would be a great side to some grilled chicken or eat two and call it a day like we did!

Spinach and Cheese Stuffed Portobello Mushrooms

Spinach and Cheese Stuffed Portobello Mushrooms

These spinach and cheese stuffed portobello mushrooms are a decadent meatless meal everyone will love.
4.5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 6 large portobello mushroom caps cleaned and stems removed
  • 1.5 cups chopped baby spinach
  • 1.5 cups whole milk ricotta cheese
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1 14 ounce can artichoke hearts in water drained & coarsely chopped
  • 1/4 cup sundried tomatoes chopped
  • 1/2 medium onion diced
  • 2 cloves of garlic minced
  • extra virgin olive oil
  • salt & pepper
  • breadcrumbs optional


  • Preheat oven to 450 degrees.
  • Arrange mushroom caps on greased baking sheet and drizzle with olive oil, season with salt & pepper.
  • Roast mushrooms for about 20 minutes.
  • While mushrooms are roasting, combine spinach, 3 cheeses, artichokes and sun dried tomatoes in large bowl.
  • Saute onion & garlic until softened and then add to bowl.
  • Mix to combine all ingredients and season with salt & pepper.
  • Once mushrooms are done roasting, drain any excess water and then fill caps with stuffing generously.
  • Put back in oven for another 10 minutes.
  • If topping with breadcrumbs, do so in the last 1-2 minutes.

Nutrition Facts

Serving: 1SERVING | Calories: 380kcal | Carbohydrates: 28g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 724mg | Fiber: 9g | Sugar: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Main Dishes
Keyword spinach cheese stuffed portobello mushrooms

Fungi lover? Yes or no?

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating

Saturday 2nd of March 2019


Wednesday 6th of February 2013

These are insanely delicious. I didn't have to bake mine as long but I think that's because I made smaller batches (1-2 at a time).

Thanks for the great recipe!

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