Half-Sweet, Half-Savory Stuffed Mushrooms

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

Portobello mushrooms split in half, filled with a savory mushroom and spinach mixture, and topped with a sweet balsamic glaze. This Italian recipe (vegetarian, gluten-free), ready in about 29 minutes, pairs large portobello mushrooms, mushroom stems, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 8 (stems removed and halves reserved) large portobello mushrooms
• 8 (diced) mushroom stems
• 2 cups (chopped) spinach
• 2 cloves (minced) garlic
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The air fryer we’d crisp this in → Best Air Fryers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat air fryer to 375°F (190°C). Remove stems from mushrooms and set halves aside.
2. Step 2: In a bowl, mix diced mushroom stems, spinach, minced garlic, 1 tbsp olive oil, salt, and pepper. Stuff mixture into mushroom halves, pressing gently to pack.
3. Step 3: Place stuffed mushrooms in air fryer basket. Cook for 12-14 minutes until mushrooms are tender and golden.
4. Step 4: In a small saucepan, combine balsamic vinegar, honey, and remaining 1 tbsp olive oil. Simmer over low heat for 5-7 minutes until glaze thickens. Drizzle over mushrooms before serving.