Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach
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 (vegetarian) ready in about 75 minutes pairs caps 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach take to make?
Total time is about 75 minutes (15 min prep + 60 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 Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach?
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 goat cheese from drying out.
Can I substitute ingredients in Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach?
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 Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach 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 Smoked Stuffed Portobello Mushrooms with Goat Cheese and Spinach 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.
