There’s a reason that vegetarians often substitute portobello mushrooms in meat dishes, and these nutrition-packed spinach stuffed portobello mushrooms demonstrate why. Enjoy them as a filling vegetarian entree or alongside just about any alpha-gal friendly main.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
With their meaty texture and savory umami flavor, portobello mushrooms have earned a reputation as the “steak” of the plant kingdom. But unlike a real ribeye, this filling fungi dish won’t have you reaching for your EpiPen. Instead of simply throwing portobello mushrooms on the grill, stuff these sizable caps with a creamy spinach filling and top them with crispy panko breadcrumbs to power them up to a whole new level.
Sage Advice: Are you an alpha gal who avoids dairy? Don’t worry! I’ve got you covered with a dairy-free version below.
In This Article
What are Portobello Mushrooms?
Even if you’re not a mushroom lover, you’ve probably heard of portobello mushrooms. These large fungi are the mature form of cultivated cremini mushrooms, and with their wide caps, portobello mushrooms are perfect for stuffing and baking. Because portobellos are so substantially filling, they are a common meat substitute for vegans, vegetarians, and alpha gals in dishes that range from sandwiches to casseroles. They are especially delicious in this vegan mushroom Wellington.
Is it Portobello or Portabella?
How to spell this magnificent type of mushroom is one of those dilemmas that can leave you scratching your head. As it turns out, both spellings are acceptable. Portobello is the most commonly used spelling in North America, while portabella is the preferred choice in Italy. So, depending on where you are in the world, you might encounter different spellings of this versatile mushroom.
In the end, it’s all about personal preference. Whether you’re team portobello or team portabella, the most important thing is enjoying its nutritious goodness. So, go ahead and stuff them, grill them, or bake them to your heart’s content, knowing that no matter how you spell, you’re in for a tasty treat!
How to Clean Portobello Mushrooms
When cleaning portobello mushrooms, following these guidelines is important to maintain their shape, texture, and flavor. Start by gently wiping the caps with a mushroom brush, a clean sponge, or a damp paper towel to remove any dirt or debris clinging to them. Avoid submerging your portobellos – or any mushroom – in water. They are like little sponges and will soak up excess water, ensuring there is plenty of “mush” in your mushrooms. Instead, stick to the gentle wiping technique to clean your shrooms.
Next, it’s time to tackle the inside of the mushroom cap. Carefully remove the stem by gently twisting and pulling it away from the cap. Removing the stem will create a hollow space in the cap, perfect for stuffing! Then remove the gills, the thin, dark-colored, rib-like structures on the inside of the cap. While the gills are edible, they can release excess moisture when cooked, so it’s best to scrape them out gently with a spoon.
Once your portobello caps are cleaned and prepped, they’re ready to be stuffed and baked.
Sage Advice: From cleaning to cutting, this guide tells you everything you need to know about preparing mushrooms.
Key Ingredients and Substitutions
These are the key ingredients you need to make these delicious spinach stuffed portobello mushrooms.
Portobello Mushrooms
With top billing in this delicious recipe, portobello mushrooms are the star of the show. And at four to six inches in diameter, they offer plenty of real estate for the rest of the ingredients.
Not only are portobello mushrooms incredibly delicious, but they are also low in calories and fat. And one cup of portobello mushrooms can add 4 grams of plant-based protein to your alpha-gal friendly diet.
Sage Advice: To make a bite-sized version of this recipe as an appetizer, clean and stuff cremini mushrooms with the cooked spinach filling. And if you’re looking for other ways to incorporate mushrooms into your alpha-gal friendly diet, try this oyster mushroom recipe.
Spinach
Not only does the spinach add a whole lot of flavor to this dish, but it also provides vitamin C, vitamin B6, and calcium. I prefer fresh baby spinach for this recipe, but you can easily substitute frozen spinach and still get that delicious flavor and texture. Just be sure to thaw and drain the frozen spinach properly to remove any excess water before mixing it with the other ingredients.
Cream Cheese
Cream cheese adds a velvety texture to the filling and infuses it with a creamy and slightly tangy flavor that perfectly complements the earthy notes of the mushrooms. If you are an alpha gal sensitive to dairy, substitute vegan cream cheese.
This recipe also works well with goat cheese or fresh mozzarella cheese. Again, just substitute a vegan alternative for a dairy-free version. Or, you can use a touch of heavy cream (or vegan whipping cream).
Related Article: Is Cheese Vegetarian? Slicing Into the Truth
Panko Breadcrumbs
These little nuggets of crunchy goodness add a crispy crunch to each bite. Why panko breadcrumbs? Unlike regular breadcrumbs, panko breadcrumbs have a lighter and airier texture, giving you the perfect crunch without overpowering the creamy flavors of the stuffed mushrooms.
For Dairy-Free and Vegan Stuffed Portobello Mushrooms
For a dairy-free and vegan version of these stuffed portobello mushrooms, use these ingredients and then follow the same instructional steps in the regular recipe below:
olive oil, divided
2 large portobello mushrooms, cleaned, with stems and gills removed
8 ounces fresh spinach leaves
2 cloves minced garlic
salt
black pepper
3 ounces vegan cream cheese, cubed
For the Panko Topping
1 tablespoon vegan butter, melted
¼ cup panko breadcrumbs
freshly grated vegan parmesan cheese
How to Make Stuffed Portobello Mushrooms
Here’s a step-by-step guide to creating these delectable treats:
- Prep the portobello mushrooms by gently cleaning the tops, removing the stems, and scooping out the gills. This will create a hollow space for the delicious filling.
- Bake plain portobello mushroom caps for a few minutes.
- Saute the spinach in olive oil with minced garlic. Add the cream cheese.
- Stuff the mushroom caps with the filling and top with the panko breadcrumb mixture.
- Bake until the breadcrumbs are golden brown.
And voila! Your spinach stuffed portobello mushrooms are ready to be devoured.
What to Serve with Stuffed Portobello Mushrooms
Although these spinach stuffed portobello mushrooms are incredibly delicious and satisfying on their own, they also make a fantastic addition to any meal. Whether you’re enjoying them as a vegetarian main course or as a filling side dish, these hearty mushrooms are sure to please.
If you’re serving the stuffed portobello mushrooms as a main dish, pair them with a fresh green salad. The crispness of the salad provides a nice contrast to the warm and savory mushrooms. For those who prefer these stuffed portobello mushrooms as a side dish, they complement a variety of main courses, especially chicken.
Sage Advice: Are you looking for more delicious, alpha-gal friendly ways to add mushrooms to your diet? This vegan mushroom ragu uses a combination of mushrooms to create a flavorful add-in or topping for pasta, eggs, pizza, and more!
Spinach Stuffed Portobello Mushrooms
Ingredients
- olive oil divided
- 2 large portobello mushrooms cleaned, with stems and gills removed
- 8 ounces fresh spinach leaves
- 2 cloves minced garlic
- salt
- ground black pepper
- 3 ounces cream cheese cubed
For the Panko Topping
- 1 tablespoon butter melted
- ¼ cup panko breadcrumbs
- freshly grated parmesan cheese
Instructions
- Preheat oven to 450 F.
- Clean mushroom tops and remove stems and gills.
- Brush mushroom tops with olive oil, then bake stem side down on a rimmed baking sheet for 10 minutes.
- While the mushrooms are baking, prepare the spinach filling. Saute the minced garlic in olive oil on medium heat for about a minute. Then add the fresh spinach leaves by the handful. Cook until the spinach is wilted, adding more olive oil as needed. Season with salt and pepper to taste.
- Add the cubes of cream cheese to the sauteed spinach and cook on low heat until melted.
- In a small bowl, prepare the panko breadcrumb topping by combining melted butter and panko breadcrumbs.
- Remove the mushroom caps from the oven and turn them stem side up.
- Divide the spinach and cheese mixture between the mushrooms and top with the panko breadcrumbs.
- Return to the oven on a foil-lined baking sheet for 5-10 minutes or until the panko begins to brown.
These stuffed portobello mushrooms turned out perfect! They have a great combination of flavors and I really loved the crunchy panko topping.
This is the kind of vegetarian meal that makes you totally forget about the meat! Loved how creamy and decadent the mushrooms were. Can’t wait to play around with some different filling combinations.
I definitely understand why portobellos are considered the “steak” of the vegetarian diet.
We loved this recipe so much!! We served them with steak and it was perfect. Definitely saving this one to make again soon! Thank you!
Mushrooms and steak are a great pairing! (Just not for us alpha-gals LOL!)
These stuffed portobello mushrooms made a filling lunch for two. We can’t wait to make the recipe again.
I’m always surprised at how quickly a portobello can fill me up.
These are so good. I made them with BBQ one night and they were a hit!
I’m glad you liked them!
It was my first time to cook mushrooms and this recipe was great to try! They were so tasty! I will serve them again in our next family gathering but I will try to experiment with a different filling.
The good thing about stuffed portobellos is they can be filled with just about anything!
Love this! The portobello’s earthiness with the creamy, garlicky spinach filling was just divine! So easy to prepare and restaurant-worthy! Adding this to my menu this Thanksgiving. Thanks for this great recipe!
I just made this today pairing it with fresh green salad as per your advice.
I totally loved the combination! And you’re right, the warm and savory mushrooms definitely provided a nice contrast to the crispness of the salad. 🙂 Thanks for this recipe.
Hey Mary, I’m delighted you enjoyed the pairing with a fresh green salad! It’s all about that contrast, right? 😊
These were delicious! I served them on as a meatless meal with a side salad and everyone enjoyed them so much!
Hi Jess, I’m so glad everyone enjoyed them! A side salad sounds like the perfect complement for a meatless Monday meal any day of the week.
I could eat this stuffing alone with a fork and be in heaven. Such a delicious recipe, I may try stuffing it into other veggies next time too!
Hey Joan, I’m thrilled to hear you loved the stuffing! Stuffing it into other veggies sounds like a culinary adventure waiting to happen!