These spinach stuffed portobello mushrooms make a wonderful appetizer or small plate. For the latter, you can serve them with a fresh salad tossed in lemon vinaigrette. We originally shared this recipe about fifteen years ago, but it was in need of an update! We’ve simplified the instructions, provided some options, and added nutrition information.
Photo by Kimberly KV
These Spinach Stuffed Portobello Mushrooms are Full of Flavor, Not Dairy
These mushrooms are delicious as is, but I do want to share a couple more options that might work well for some dietary needs and cravings.
- Bread Crumb Substitutes – You can of course grind your own bread, or use panko if you have some in the cupboard. And gluten-free bread crumbs work equally well. But if you need grain-free, you can substitute coarse almond meal. Just keep a close eye to make sure it doesn’t burn. Nuts toast much faster.
- Creamier Finish – The pine nuts offer a gentle bite for a little textural contrast. If you prefer a creamier, richer filling, you can grind the roasted pine nuts into a paste with your spice grinder or small food processor (I just use the grinder attachment of my personal blender). Then stir the pine nut butter into your spinach and breadcrumb mixture. It’s a technique I use in our favorite Paleo Italian Stuffed Mushrooms.
Special Diet Notes: Spinach Stuffed Portobello Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, and optionally vegan and vegetarian.
- ¼ cup pine nuts
- 2 tablespoons olive oil, divided
- 2 shallots, finely chopped
- 2 slices bacon or vegan bacon, finely chopped
- 1 cup fresh baby spinach leaves
- ½ cup dairy-free breadcrumbs (gluten-free, if needed), divided
- Pinch freshly grated nutmeg
- Salt, to taste
- Black pepper, to taste
- 4 large portobello mushrooms or 12 baby bellas, stemmed
- Preheat your oven to 350°F.
- Lay the pine nuts on a baking sheet and bake for 3 to 4 minutes, until just beginning to color. Keep a close eye to avoid burning.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add the shallots and bacon and fry until soft, about 5 minutes. Add the spinach leaves, cover the pan and cook for 1 to 2 minutes, until the leaves wilt.
- Place the cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place it in a medium bowl. Add the toasted pine nuts, ¼ cup breadcrumbs, nutmeg, salt, and pepper and stir to combine. Divide the spinach mixture between the mushrooms.
- In a small bowl, toss the remaining ¼ cup breadcrumbs with the remaining 1 tablespoon oil. Sprinkle the oiled breadcrumbs over the filling.
- Place the stuffed mushrooms on a lightly greased baking sheet and bake for 20 minutes.