The most delicious stuffed portobello mushrooms

A few years ago when I was fully vegan, I would always try to find new ways to get creative with my dinners. Portobello mushrooms were on repeat for me because they’re easy to make and are totally customizable. This recipe is ready to eat in under 20 minutes but still has so much flavor.

I love pairing these portobello mushrooms with spaghetti for a complete meal, however, they taste amazing on their own. To make this recipe, first roast the portobello mushrooms, and while they are roasting, saute the stuffings on the stovetop. After, stuff the mushrooms and roast them one last final time. It’s really that easy!

I hope you love this recipe as much as I do. Don’t forget to take a photo and tag me over on Instagram so I can re-share your creations. As always, please consider leaving a comment and rating below, this helps my business so much!

Ingredients in portobello mushrooms

These stuffed portobello mushrooms are made with simple but flavorful ingredients and are jam packed with veggies like spinach and sun-dried tomatoes.

• red onion
• garlic
• EVOO
• sun dried tomatoes
• handfuls of spinach
• feta cheese
• portobello mushrooms

How to make delicious stuffed portobello mushrooms

These portobello mushrooms are perfect for busy week night dinners. From start to finish, you’ll be enjoying this recipe in less than 20 minutes.

Start by preheating the oven to 450F and preparing a baking sheet by lining it with parchment paper, foil or a silicon baking mat.

Next, prepare the mushrooms by carving out the center. Then, brush the tops and bottoms with EVOO and season with salt and pepper. Place the portobello mushrooms center side down on the baking sheet and bake for 8 minutes.

In the meantime, prepare the stuffing. Heat EVOO in a large skillet over medium/low heat. Add in the red onion and garlic and sauté until translucent, about 2-3 minutes.

Next, add in the sun-dried tomatoes and spinach and mix until spinach welts down. Add in the feta cheese last and mix once more. Remove from heat.

When the mushrooms are done, remove from the oven and carefully flip over with a spatula. Then, divide the stuffing evenly amongst the mushrooms and place back in the oven for an additional 5 minutes. Remove from oven and drizzle with balsamic glaze and enjoy.

I like to serve mine with spaghetti for a complete meal. Portobello mushrooms are best stored in an airtight container in the fridge and enjoyed within 3 days.

A few other quick and healthy dinner meals to make

• Fall Harvest Kale Salad
• Healthy Vegan Pad Thai
• Vegan Almond Flour Pizza Crust
• Healthy Shrimp Taco Bowls