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.

In the meantime I got the filling together.

Filling ingredients

Added all these goodies plus some sautéed onion & garlic to about 1.5 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 1.5 cups of it, split among 6 mushroom caps it’s 1/4 cup a 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 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 MushroomsSpinach and Cheese Stuffed Portobello Mushrooms

I think the sautéed onion & garlic really helped bring out the flavors in the filling. And let’s be honest, when there are 3 cheeses involved it’s hard to taste bad. This could be a great side to some grilled chicken or eat 2 and call it a day like we did!

Yield: 4 servings

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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


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

Fungi lover? Yes or no? 


  1. Kate

    YES! That looks so delicious. I know what you mean about mushroom dishes usually disappointing, though, so I’m excited to try this one!

  2. Tiff

    Bahaha, that first mushroom should cover itself. Alternative, the others look soooo yummy. I don’t make mushrooms a lot since the hubby won’t eat them, but I could see myself cooking those up just for me.

  3. Skinny Fat Kid

    That mushroom is crazy!

    I will definitely be trying these out. I love calzones too but always end up with a huge chunk of just dough and no filling!

    You can add sour cream to that list of things where the fat free does not compare to the full fat! Its like fluffed plastic!

  4. Lindsay

    Love mushrooms, can’t wait to try this! I’m so glad some of my fabulous sorority sisters like you, Anne and Alexis have started such health-focused blogs. I credit Anne (and now you!) with helping me eat more than just cereal for dinner :)
    P.S. – where in FL did you live? I live in Tampa and have not seen those inappropriate mushrooms anywhere, thank goodness!

    1. runningtothekitchen

      We lived in West Palm. I miss it so much! Yeah, according to Wikipedia they grow in wooded, shady areas. Obviously, that’s not what Florida is like so I have no idea why they chose our front yard but it was disgusting!

      1. Lindsay

        I was in Jupiter and West Palm for Thanksgiving, love it on the east coast! WHEN you move back :), look into the “Run for the Pies” on Thanksgiving morning. It’s a fun 4 mile race in Tequesta Park and if you finish, in like, the top 200 (not hard) you get a pie when you finish!

  5. kari @running ricig

    Did you know that those mushrooms grow at the CT office? Fitting :)

    I LOVE edible mushrooms too, but I can’t look at them too closely because they look of them freaks me out a little. Mike hates them, though, so I can only eat them when we go out. That recipe looks amazing.

  6. Cait's Plate

    I like mushrooms…I definitely don’t eat them as much as I should. I kind of forget about them and find I mostly end up eating them when I’m out and they’re made for me. Those look delicious though!

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  10. Laura

    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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