Super indulgent but packed full of veg so you can still feel virtuous after the past week’s feasting! Make Spinach Stuffed Portobello Mushrooms today for an easy lunch or dinner… #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #festive #celebrate #spinach #stuffedmushrooms



Spinach Stuffed Portobello Mushrooms

Serves 2



4 tsp olive oil

5 Portobello mushrooms with stems

salt and pepper

2 tbsp balsamic vinegar

4 garlic cloves, crushed

1 small onion, chopped

500g (about 3 cups) spinach, cooked

2-4 pieces artichoke, tinned or bottled, roughly chopped

2 pork or chicken sausages, cooked and casings removed

1 red pepper, chopped

2 tsp fresh herbs like thyme

⅓ cup breadcrumbs

½ cup chicken or vegetable broth

½ cup mozzarella cheese, grated



1 Preheat the oven to 180°C.

2 Pour 2 tsp 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. Add salt and pepper to taste.

3 Pour balsamic vinegar over the mushrooms and reduce down to half. Remove the mushrooms from the pan and reserve.

4 Add chopped garlic and onion to pan with remaining 2 tsp olive oil. Fry until onions are translucent.

5 Add spinach, artichokes, cooked pork or chicken sausage and red peppers to pan. Heat until hot. Add breadcrumbs, broth and cheese. Mix together, then season well with salt and pepper.

6 Place mushroom caps onto a foil-lined sheet pan, top-side down. Divide the spinach mixture between the mushrooms. Pack it down slightly in a mound onto each mushroom. Bake in the preheated oven for 15-20 minutes, until brown.