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Stuffed portobello mushrooms on a white plate.
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5 from 3 votes

Vegetarian Stuffed Portobello Mushrooms

These Vegetarian Stuffed Portobello Mushrooms are rustic and simple, yet jam-packed with flavor. Made with a quick and easy homemade tomato sauce, baby spinach, creamy goat cheese, and toasted panko breadcrumbs, this healthy vegetarian recipe works as both a main dish and as a side dish. Low-carb friendly.
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 mushrooms
Calories 153kcal
Author Ashley Petrie, RDN, LDN

Ingredients

For the Portobello Mushrooms

  • 8 large portobello mushrooms
  • 4 teaspoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For the Spinach Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 28-ounce can whole tomatoes
  • 5 ounces (about 4 packed cups) baby spinach

To Assemble

  • ½ cup breadcrumbs
  • 1 tablespoon olive oil
  • 4 ounces goat cheese

Instructions

Prepare the Portobello Mushrooms

  • Preheat the oven to 450°F and line a baking sheet with parchment paper. Clean each mushroom cap by gently brushing off any visible dirt. Remove the stem and gills, being careful to leave the mushroom cap whole.
    8 large portobello mushrooms
  • Brush the inside of each mushroom with ½ teaspoon of olive oil, then season them with kosher salt and black pepper. Place the mushroom caps gill-side-up onto the prepared baking sheet. Roast for 10 minutes. Carefully remove any excess liquid from the inside of the mushrooms by pouring it into the sink or dabbing it with a paper towel. Set the mushrooms aside until ready to assemble.
    4 teaspoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper

Prepare the Spinach Tomato Sauce

  • Lower the oven temperature to 400°F. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and garlic to the pan and sauté until softened and beginning to brown, about 5-7 minutes. Season with kosher salt, Italian seasoning, and red pepper flakes, cooking for an additional 1-2 minutes.
    2 tablespoons olive oil, 1 large yellow onion, 4 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
  • Reduce the heat to low and pour in the can of whole tomatoes, breaking them up into small pieces with a wooden spoon. If you prefer a smoother sauce, use an immersion blender to blend the tomato sauce to your desired consistency. Bring the tomato sauce to a simmer. Simmer, uncovered, for 15 minutes.
    1 28-ounce can whole tomatoes
  • Stir the baby spinach into the simmering tomato sauce. Cook until the spinach is soft and wilted, about 5 minutes. Remove from heat and set aside for assembly.
    5 ounces (about 4 packed cups) baby spinach

Assemble

  • In a small mixing bowl, mix the panko breadcrumbs and olive oil together until the breadcrumbs are well coated.
    ½ cup breadcrumbs, 1 tablespoon olive oil
  • Top each mushroom cap with approximately ¼ cup of the spinach tomato sauce. Then, crumble about ½ ounce of goat cheese onto each mushroom. Finish topping each mushroom with approximately 1 tablespoon of panko breadcrumbs. Bake the stuffed portobello mushrooms for 10-15 minutes or until the breadcrumbs are golden brown and the goat cheese is warmed through.
    4 ounces goat cheese
  • Note: There will be approximately 1 cup of spinach tomato sauce left over. See the “Notes” section below for suggestions on how to store and use it.

Notes

Note: Freeze the leftover spinach tomato sauce for up to 6 months or use it in another recipe the same week. Some ways to use up the leftover tomato sauce include pasta with tomato sauce, meatballs, vegetable lasagna, stuffed shells, stuffed peppers, and pizza sauce.
Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1mushroom | Calories: 153kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 309mg | Potassium: 95mg | Fiber: 3g | Sugar: 3g | Vitamin C: 9mg | Calcium: 48mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.