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Spinach stuffed portabello mushrooms

spinach stuffed portabello mushrooms


For 2


  • 4 tsp olive oil
  • 5 Portabello mushrooms( with sterms)
  • 2 tbsp balsamic vinegar
  • 4 garlic cloves, crushed
  • 1 small onion, chopped
  • 500 g spinach, cooked
  • 2 tsp herbs (thyme)
  • 0.33 cup(s) cup breadcrumbs
  • 0.5 cup(s) broth (vegetable)
  • 0.5 cup(s) mozzarella cheese, grated

Spinach stuffed portabello mushrooms Method

    1. Preheat the oven to 180 degrees celcius.
    2. Pour 2 tsp of olive oil into a non-stick skillet and set heat on medium-high. Place mushrooms into pan and cook on one side for 3 minutes, flip over and cook on the other side for 3 more minutes.
    3. Salt and Pepper to taste.
    4. Pour balsamic vinegar over the mushrooms and reduce down to half. Remove the mushrooms from the pan and reserve.
    5. Add chopped garlic and onion to pan with remaining 2 tsps of olive oil. Saute until onions are clear.
    6. Add spinach, artichokes, cooked turkey sausage and red peppers to pan. Heat until hot.
    7. Add breadcrumbs, chicken broth and cheese. Mix together.
    8. When mixed through add salt and pepper to taste.
    9. Place mushroom caps on cookie sheet (I line mine with foil, less cleanup) tops down.
    10. Measure out 1 cup of stuffing mixture on to each cap.
    11. Bake in oven for 15-20 minutes until brown.
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