Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Large portobello mushroom caps smoked to perfection and filled with a savory mixture of goat cheese, garlic, and sautéed spinach for a smoky vegetarian delight. This American-inspired vegetarian recipe, ready in about 75 minutes, pairs large portobello mushrooms, goat cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Cook: 60 min Serves 4 American cuisine 180 cal/serving

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Ingredients

4 caps large portobello mushrooms
6 oz goat cheese
3 cups fresh spinach
2 tbsp olive oil
3, minced garlic cloves
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice
for smoking wood chips (apple or cherry)

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Instructions

Step 1: Clean 4 large portobello mushroom caps by wiping with a damp cloth and removing stems. Set aside.
Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 3 cups fresh spinach to the skillet, season with 1 tsp kosher salt and 1/2 tsp black pepper, and sauté for 3-4 minutes until wilted. Remove from heat and stir in 1 tbsp lemon juice.
Step 4: In a bowl, combine the sautéed spinach with 6 oz goat cheese until well mixed.
Step 5: Spoon the goat cheese and spinach mixture evenly into each portobello cap, pressing lightly to fill.
Step 6: Preheat your smoker to 225°F using apple or cherry wood chips for a mild fruity smoke. Place the stuffed mushrooms directly on the grill grate.
Step 7: Smoke the mushrooms for 45-60 minutes, until the mushrooms are tender and the filling is warm and slightly browned on top.
Step 8: Remove from the smoker and serve warm as a smoky vegetarian appetizer or side dish.