Spinach Stuffed Portabella Mushrooms

Does your family partake in meatless Monday? These Spinach Stuffed Mushrooms are so tasty and filling that you won’t miss the meat at all!

Close up of spinach stuffed mushrooms with tomato sauce and cheese


Whether you need a meatless dinner idea or just love mushrooms, these Spinach Stuffed Mushrooms are for you! Great for simple weeknight meal option.

We are huge fans of mushrooms around here. And if you’ve been following along for any amount of time, you’ve seen some of my favorite mushroom recipes:

These easy Spinach Stuffed Mushrooms are my newest favorite! I used portabella mushrooms for this recipe because they’re quite large and hold a lot of stuffing (and you can’t go wrong with more stuffing- right??)

If I were to tell you they really do taste like biting into a juicy steak, would you believe me?

mushrooms stuffed with garlic spinach mixture

You should! I’m a total carnivore, but our family likes to experiment with meatless Monday recipes and find creative ways to add more vegetables to our meals.

PRO TIP: Using a low moisture mozzarella will reduce the amount of liquid and make your mushrooms cheesier!

Portabella Mushrooms, whether stuffed or diced, offer the same texture as meat making them ideal for vegetarian dishes.

marinara sauce spooning over spinach in a mushroom cap

Spinach Stuffed Portabella Mushrooms are super easy to make! Start by sauteing the onions and garlic in a large skillet with olive oil. You want them to be soft and fragrant.

Next add in the spinach and cook until it is fully wilted. Once wilted, add in the salt and pepper.

spinach and tomato stuffed mushrooms

Separate this mixture evenly into the portabella mushroom cups. Next you top those with marinara and some shredded mozzarella cheese.

Bake the Spinach Stuffed Mushrooms for about 15 minutes, and then allow them to rest for a few minutes before eating. And there you have it! Dinner is served.

spinach stuffed mushrooms before they were baked

Now that we’ve discussed these Spinach Stuffed Mushrooms, we need to answer a serious question: is it “portabella” or “portobello”? The answer is BOTH.

Both are acceptable terms and refer to the same mushroom, a descendant of the cremini mushrooms, but oversized. I tend to waffle back and forth with which spelling I use. I should really just pick one and stick with it. LOL.

melted cheese on spinach stuffed mushrooms

But whether you say portabella or portobello, these Spinach Stuffed Mushrooms are sure to be a favorite for your family!

vegetarian stuffed mushrooms for pinterest

More Meatless Monday recipes:

Horseradish and Mushroom Flatbread can be served as an appetizer or entree, perfect for your vegetarian friends, but hearty enough for meat-eaters. A mushroom blend, fresh radishes, pickled red onion, tangy horseradish cheddar cheese, Italian parsley and Maldon sea salt make this one of the best dishes you will ever eat!

Horseradish and Mushroom Flatbread

5 from 2 votes
Horseradish and Mushroom Flatbread combines a mushroom blend, fresh radishes, pickled red onion, tangy horseradish cheddar cheese, Italian parsley and Maldon sea salt. Delicious! 
See The Recipe!

My favorite sides to serve with this recipe:

Red Wine Broccolini Recipe- Roasted broccolini recipe using garlic, tangy red wine, sea salt and pepper. Super simple side dish, but oh, so good! www.savoryexperiments.com

Red Wine Vinegar Broccolini Recipe

4.34 from 6 votes
Red Wine Vinegar Broccolini combines fresh flavors of tender broccolini with garlic and snappy red wine vinegar for a simple, healthy and tasty side dish recipe. 
See The Recipe!
spinach stuffed mushrooms for pinterest
vegetarian stuffed mushrooms

Spinach Stuffed Mushrooms

5 from 5 votes
Does you partake in meatless Monday? These EASY Spinach Stuffed Mushrooms are so tasty and filling that you won't miss the meat at all! The BEST appetizer!
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 4



  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Place portabella caps on baking sheet.
  • In a large skillet, heat olive oil and add garlic and onion. Saute for 3-4 minutes or until starting to soften and fragrant.
  • Add spinach. Use tongs to toss until fully wilted. Add fine sea salt and fresh ground black pepper.
  • Equally divide spinach stuffing mix in each portabella cap. Top with marinara sauce and shredded mozzarella cheese.
  • Bake for 15 minutes.
  • Remove and allow to rest for 3-4 minutes. Serve with additional marinara sauce, if desired.
  • If you’ve tried this recipe, come back and let us know how it was!


Calories: 131 kcal, Carbohydrates: 11 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 779 mg, Potassium: 996 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 8326 IU, Vitamin C: 29 mg, Calcium: 201 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 131
Course: Appetizer, Main Course, Main Dish
Cuisine: American, Italian
Keyword: stuffed mushrooms
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    What a great meatless recipe. It looks so cheesy: this is what I love about the recipe, too. I cannot wait to try.

  2. 5 stars
    This is such a fun and novel way for me to prepare portabella mushroom. They are really delicious, and it’s a great dish if you want more healthy food in your diet. 🙂