Stuffed Portobello Mushrooms


This is an entree-sized version of stuffed portobello mushrooms, which are meaty enough to satisfy a dinner crowd. (Don’t let the length fool you, it’s mostly detailed preparation techniques which will vastly improve the overall texture.) When removed sizzling from the oven, these stuffed portobellos have an appealing earthy aroma and a fresh tasting filling that is flavorful but not soggy. Try these mushrooms with Malbec & Syrah


Note: The mushroom caps shrink significantly as they cook, so be sure to choose dense mushrooms that are 4 to 5 inches in diameter.

  • 1 slice high-quality white sandwich bread, torn into pieces
  • 2 Tbsp olive oil
  • Salt and pepper
  • 10 portobello mushrooms (each 4 to 5 inches in diameter), stems removed and reserved, caps cleaned
  • 12 ounces baby spinach (about 12 cups)
  • 2 Tbsp water
  • 2 onions, minced (about 2 cups)
  • 1 tsp minced fresh thyme
  • 4 garlic cloves, minced
  • ½ cup dry sherry
  • 3 ounces goat cheese, crumbled (about ¾ cup)
  • 2 tsp fresh lemon juice


  1. Adjust the oven racks to the upper-middle and lower-middle positions, place a rimmed baking sheet on the upper oven rack, and heat the oven to 400 degrees.
  2. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Transfer the crumbs to a bowl and stir in 1 tsp of the oil, ¼ tsp salt, and ¼ tsp pepper. Spread the crumbs on a second rimmed baking sheet, place on the lower oven rack, and bake, stirring occasionally, until golden brown and dry, 8 to 10 minutes. Set aside to cool to room temperature.
  3. Use a sharp knife to cut ¼ -inch-deep slits in a ½-inch crosshatch pattern on the tops of the 8 mushroom caps. Cut the remaining 2 mushroom caps and reserved stems into ½-inch pieces and set aside.
  4. Brush both sides of the caps with 1 tbsp more oil and season with ¼ tsp salt. Carefully place the caps, grill-side up, on the preheated baking sheet and roast until the mushrooms have released some of their  juice and begin to brown around the edges, 8 to 12 minutes. Flip the caps and continue to roast until the liquid has completely evaporated and the the caps are golden brown 8 to 12 minutes longer. Remove the mushrooms from the oven and heat the broiler.
  5. Meanwhile, place the spinach and water in a large, microwave-safe bowl. Cover the bowl and microwave on high power until the spinach is wilted and has decreased in volume by about half, 3 to 4 minutes.Using potholders, remove the bowl from the microwave and keep covered for 1 minute.
  6. Carefully uncover the spinach and transfer to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Return the spinach to the colander and press a second time.
  7. Combine the remaining 2 tsp oil, chopped mushrooms, onions, thyme and ? tsp salt in a 12-inch nonstick skillet. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  8. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the sherry and cook until almost no liquid remains, 1 to 2 minutes. Stir in the spinach and cheese, and continue to cook until the cheese is melted and the vegetables are well coated, 1 to 2 minutes longer. Off the heat, stir in the lemon juice and season with salt and pepper to taste.
  9. Flip the mushroom caps gill-side up and distribute the filling evenly among them. Top each cap with the bread-crumb mixture and broil the mushrooms are a deep golden brown, about 1 minute. Serve.

Adapted from America’s Test Kitchens

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