Mostly Mushroom Stuffed Mushrooms
Plump portobello mushrooms filled with a savory mix of spinach, goat cheese, and toasted walnuts, finished with a drizzle of balsamic glaze. This american-inspired recipe (vegetarian) ready in about 55 minutes pairs large portobello mushrooms, spinach, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 large portobello mushrooms
- 2 cups spinach
- 1 cup goat cheese
- 1/2 cup walnuts
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from mushrooms and finely chop; set aside.
- Step 2: Sauté 2 minced garlic cloves in 2 tbsp olive oil over medium heat until fragrant. Add 2 cups spinach, 1/2 cup chopped stems, and 1/2 cup crumbled goat cheese. Cook 5 minutes until spinach wilts.
- Step 3: Stuff each mushroom cap with 2 tbsp spinach-goat cheese mixture. Top with 1 tbsp chopped walnuts, toasted in a dry pan for 3 minutes.
- Step 4: Place on a baking sheet and bake for 20 minutes until mushrooms are tender. Drizzle with balsamic glaze before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mostly Mushroom Stuffed Mushrooms take to make?
Total time is about 55 minutes (30 min prep + 25 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 Mostly Mushroom Stuffed 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 large portobello mushrooms from drying out.
Can I substitute ingredients in Mostly Mushroom Stuffed 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 Mostly Mushroom Stuffed 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 Mostly Mushroom Stuffed Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
