Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

I absolutely love steak. However, I do not like to eat steak (or red meat in general) too often, so I have found a great alternative in portobello mushrooms. Having a similar consistency (and appearance) to steak, subbing in mushrooms where steak can be used in a recipe has helped me feel nourished and satisfied without always indulging in red meat, which at times can hurt my digestive tract.

If you are like me and crave something you can really sink your teeth into but like to avoid red meat, these stuffed portobello mushrooms are the perfect recipe for you. And, if you would like to keep it completely vegan, you can sub the parmesan cheese for nutritional yeast for the same delicious flavor.

By providing your email address, you are agreeing to our Privacy Policy and Terms of Use.

Serves 4

Ingredients for stuffed portobello mushrooms

  • 4 portobello mushroom caps
  • Olive oil cooking spray
  • 1 tsp. sea salt, divided
  • 1/4 tsp. black pepper, divided
  • 3 cups fresh spinach
  • 2 tbsp. olive oil, divided
  • 1 small onion, finely chopped
  • 1 tbsp. minced garlic
  • 1/4 cup grated parmesan

Directions for stuffed portobello mushrooms

  1. Preheat broiler, setting the temperature to high. Set an oven rack in the middle of the oven (you don't want the mushrooms too close to the heating element). Line a broiler-safe rimmed baking sheet with foil.
  2. Wipe the mushrooms clean with a damp paper towel. Twist off the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
  3. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  4. Sauté spinach in a medium-size pan for 10-minutes.
  5. Remove the mushrooms from the oven. Heat 1 tablespoon olive oil in a large skillet over medium heat, about 3 minutes. Add the onion and cook 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and cook, stirring to combine everything, 1-2 more minutes. Remove from heat and allow to cool a few minutes, then mix in the parmesan.
  6. Evenly distribute the spinach mixture among the mushrooms. Don’t press down on the filling – it’s prettier when it’s piled high on top of the mushrooms. Place back under the broiler for 2-3 minutes, or until filling is golden.
  7. Serve warm.

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

Nutrition facts

Per Serving

  • calories: 161
  • carbohydrates: 4.2g
  • cholesterol: 15mg
  • dietary fiber: 1g
  • potassium: 291mg
  • protein: 8g
  • saturated fat: 4g
  • sodium: 259mg
  • sugars: 0.9g
  • total fat: 11.6g

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

Join the conversation

Please read our rules before commenting.