Savory Spinach and Goat Cheese Stuffed Mushrooms
Earthy portobello mushrooms filled with a creamy spinach and goat cheese mixture, baked to perfection. This american-inspired salads (vegetarian) ready in about 55 minutes pairs large portobello mushrooms, chopped spinach, crumbled goat cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, chopped spinach
- 1/2 cup, crumbled goat cheese
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 cup, grated parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from mushrooms and finely chop; set aside.
- Step 2: In a skillet, sauté 2 cups spinach and 1 tbsp olive oil over medium heat for 2-3 minutes until wilted. Stir in 2 minced garlic cloves and cook 1 minute longer.
- Step 3: In a bowl, combine sautéed spinach, 1/2 cup crumbled goat cheese, chopped mushroom stems, 1/4 cup parmesan, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 4: Stuff each mushroom cap with the mixture, pressing gently to firm. Place on a baking sheet and bake for 20-25 minutes until mushrooms are tender and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Spinach and Goat Cheese 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 Savory Spinach and Goat Cheese 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 Savory Spinach and Goat Cheese 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 Savory Spinach and Goat Cheese 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 Savory Spinach and Goat Cheese 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
Related recipes
Day Deviled Eggs with Smoked Salmon 'Prospect' Filling
Farmstead Beet and Goat Cheese Salad with Candied Pecans
Kale and Carrot Slaw with Honey Apple Cider Vinaigrette
Superman's Golden Apple and Kale Salad with Lemon-Herb Vinaigrette
Honey-Skillet Corn and Black Bean Salad
Lime-Cumin Quinoa Salad with Black Beans and Corn
