Spinach Stuffed Portobello Mushroom Caps

I am always looking for meatless options to make a satisfying meal. It is a myth that meat is the only source of protein to provide adequate amounts of recommended daily nutrients, including for pregnant women. Vegetables can be an excellent source of protein and other nutrients. Mushrooms, for example, are a great source of nutrition. A version of brown cremini mushrooms, Portobello mushrooms, including the mushroom cap, have no fat, are low in sodium and carbohydrates, high in fiber and a great source of plant-based protein.  

This recipe can be a perfect meatless option, or it can be a low-meat option (like I included here) depending on your taste. If you want it more vegetarian friendly, the meat can be substituted with chopped carrots or even small amounts of red and yellow pepper (again, I use peppers cautiously with pregnant women because they are so gas producing). Instead of oil, using Italian salad dressing adds so much great flavor to the mushroom caps. Don’t have Panko breadcrumbs? You can easily swap out seasoned or plain breadcrumbs. 

Spinach Stuffed Portobello Mushroom Caps

Makes 4 servings

  • 4 large Portobello mushroom caps
  • 1 tablespoon Italian salad dressing or Lite Italian dressing
  • 1 garlic clove, minced
  • 1 egg
  • salt and pepper to taste
  • 1 10-ounce bag of fresh spinach, chopped
  • ¼ cup finely chopped ham (optional)
  • ¼ cup fresh grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese, divided
  • 3 tablespoons Panko breadcrumbs
  1. Preheat the oven to 350F.
  2. Brush both sides of each Portobello mushroom cap with Italian dressing. Arrange on a baking sheet with the flat or smooth side down.
  3. Bake mushrooms until tender, about 12 minutes. Drain off any liquid from inside the mushroom caps.
  4. Beat garlic, egg, salt and pepper together in a small bowl. 
  5. Stir spinach, ham (if using), Parmesan cheese, 2 tablespoons Mozzarella cheese, and 2 tablespoons Panko breadcrumbs into the egg mixture until evenly mixed.
  6. Divide spinach mixture over the mushroom caps. Sprinkle the mushroom caps with the remaining Mozzarella cheese and Panko breadcrumbs.
  7. Return the mushrooms to the oven and continue baking until the cheese is melted and the topping turns golden brown, about 10 to 12 minutes.

Featured photo by Harshal S. Hirve

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.