Avocado-Spinach Stuffed Portobello Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty portobello caps filled with creamy avocado-spinach mixture and baked until golden, perfect for a low-carb vegetarian meal. This mediterranean-inspired vegetarian (low carb) ready in about 40 minutes pairs Portobello mushrooms, Avocado, Fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 238 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 238 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush the portobello caps with 1 tbsp olive oil and place on a parchment-lined baking sheet.
  2. Step 2: In a medium bowl, mash 2 medium avocados until smooth, then stir in 1 minced garlic clove, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Add 2 cups chopped fresh spinach to the avocado mixture and stir until well combined.
  4. Step 4: Spoon the avocado-spinach mixture evenly into the portobello caps, filling them to the brim.
  5. Step 5: Bake for 15-20 minutes until edges are golden and filling is heated through, then serve warm.

Frequently asked questions

How long does Avocado-Spinach Stuffed Portobello Mushrooms take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Spinach Stuffed Portobello Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep portobello mushrooms from drying out.

Can I substitute ingredients in Avocado-Spinach Stuffed Portobello Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Spinach Stuffed Portobello Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado-Spinach Stuffed Portobello Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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