Cheesy Spinach & Egg Stuffed Portobello Mushrooms

This post may contain affiliate links. See my privacy policy for details.

If you are a mushroom lover, these stuffed portobello mushrooms are going to change your world. Just take a look at the picture below and tell me you aren't drooling, I dare you.

So How Do You Stuff a Portobello Mushroom?

It's not as hard as you'd think but it's definitely worth doing. Before we get started, here's what you'll need for this recipe:

• 2 large portobello mushroom caps
• green onion
• shredded cheese
• olive oil
• spinach
• minced garlic
• large eggs
• salt and pepper

Getting Started

Using a small spoon, remove the insides of the mushroom cap, making a hollow for the mixture to cook in. Take those mushroom pieces and chop them up, placing them in a medium sized skillet. Place the hollowed out mushroom caps on a baking sheet.

Brush the mushroom caps with olive oil, then place back on the baking sheet, hollow side down. Bake in the oven for 5 minutes to release some of the moisture in them. Remove and set aside.

Add some olive oil to the skillet and heat over medium-high heat. Fry the mushrooms until they have shrunk and released most of their moisture.

Add in spinach and saute until it has shrunk in size and is soft. Add in garlic and fry until browned and fragrant. Remove the pan from the heat.

How Long Do You Cook Portobello Mushrooms in the Oven?

Typically they take about 20 minutes or so (depending on the oven) at 375 degrees Fahrenheit. Of course, this can vary depending on the mushrooms and your oven heat, etc.

How Do You Remove The Stems and Gills from Portobello Mushrooms?

For this particular recipe, the stems are already removed and we're just scraping out the insides with a spoon. If they are not removed, however, this guide by Better Homes & Gardens details how to do so very well.

Mike's Tips & Tricks for the Perfect Stuffed Portobello Mushrooms

1. Wash and clean them thoroughly before eating. I use a paper towel to blot any moisture left over after washing them, which prevents them from getting soggy.
2. When choosing your portobello mushrooms, select ones with firm, clean caps, then turn them over to check the gills (the dark brown feathery structure underneath). If the gills are dry, they are fresh. If they appear slimy they've begun to spoil and you definitely don't want them.

Don't forget to add these to your Mushrooms, Dinner Ideas or Side Dishes boards on Pinterest and follow @TheKitchenMagpieLowCarb as well!

[be_recipe_card_youtube_promo]

Cheesy Spinach and Egg Stuffed Portobello Mushrooms

If you are a mushroom lover, these stuffed portobello mushrooms are going to change your world. Just take a look and tell me you aren’t drooling, I dare you.

Review Save RecipePrint

Prep Time

10 minutes

Cook Time

27 minutes

Total Time

37 minutes

Courses

Appetizer, Main Course

Cuisines

American, Keto, low carb

Servings

2

Calories

204

Author

Karami Urbanoski

Ingredients

 

• ▢ 2 large portobello mushroom caps
• ▢ 1 tbsp olive oil
• ▢ 4 cups fresh spinach
• ▢ 1 tsp minced garlic
• ▢ 3 large eggs
• ▢ 1/4 cup shredded cheese of choice
• ▢ 2 tbsp minced green onions
• ▢ salt and pepper to taste

Instructions

 

• Preheat your oven to 375°F.
• Using a small spoon, remove the insides of the mushroom cap, making a hollow for the mixture to cook in. Take those mushroom pieces and chop them up, placing them in a medium sized skillet. Place the hollowed out mushroom caps on a baking sheet.
• Brush the mushroom caps with olive oil, then place back on the baking sheet, hollow side down. Bake in the oven for 5 minutes to release some of the moisture in them. Remove and set aside. 
• Add the olive oil to the skillet and heat over medium-high heat. Fry the mushrooms until they have shrunk and released most of their moisture.
• Add in the spinach and saute until it has shrunk in size and is soft. Add in the garlic and fry until browned and fragrant. Remove the pan from the heat.
• In a large measuring cup ( 4 cup capacity) beat the eggs together. Mix in the spinach mixture until combined completely.
• Flip the mushroom caps over so that the hollow side is up. Divide the egg mixture between the two mushroom caps.
• Bake in the preheated oven for 20 minutes, then top with the shredded cheese, dividing it equally between the two. Return to the oven and bake for another 2-3 minutes.

Recipe Notes

Remember to wash and dry before cooking.

Nutrition Information

Calories: 204kcal, Carbohydrates: 4g, Protein: 9g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 287mg, Sodium: 148mg, Potassium: 362mg, Fiber: 1g, Vitamin A: 6150IU, Vitamin C: 18.4mg, Calcium: 163mg, Iron: 2.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!