Fresh and simple vegetarian and vegan recipes

Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me.

Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

Course: Sides, AppetizersCuisine: MediterraneanDifficulty: Medium


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  • 8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only be enough filling for 8)

  • 1 medium-large onion, diced

  • 1 cup walnuts, coarsely chopped

  • 3 large cloves garlic, crushed

  • 1 small bunch french spinach leaves, coarsely chopped (or about 3/4 cup frozen, thawed, chopped)

  • 1/2 cup soft goat’s cheese (chèvre)

  • 3/4 cup grated parmesan

  • Olive oil

  • Salt and pepper

  • Paprika (optional)


  • Preheat oven to 350° Fahrenheit
  • Rinse mushrooms and remove stems
  • Chop the mushroom stems
  • Lightly coat a frying pan or skillet with olive oil, and sauté onion until soft
  • Add mushrooms, and sauté until they have released their juices and are beginning to brown
  • Add walnuts, garlic, and salt and pepper to taste and sauté until walnuts begin to brown (just a minute or 2)
  • Add spinach, and sauté until spinach has wilted
  • Remove from heat, and mix in goat’s cheese and 1/2 C parmesan
  • Stuff the mushrooms with the filling, top each mushroom with a pinch of the remaining parmesan, a drizzle of olive oil, and dusting of paprika.
  • Bake until the mushrooms are soft and the filling is bubbly
  • Enjoy!

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