← Back to Search Results
Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel Recipe-9341

Photo by: Joseph De Leo
Comments: 0


My family loves meat, but I make it a point regularly to tempt them with tasty vegetarian meals. Portobello mushrooms, with their hefty size and meaty texture, are nearly as satisfying as a tender beef fillet, especially when the mushrooms are stuffed with spinach, cheese, fennel, and fresh tarragon and parsley. As an added bonus, the flavor-packed stuffing also includes shiitake mushrooms, which enhance the portobellos’ earthy taste. If your guest list includes a vegan—a strict vegetarian who avoids dairy products—substitute bread crumbs for the cheese, adding just enough to lightly bind the stuffing. I like to serve these healthy mushrooms for lunch with sliced heirloom tomatoes over baby arugula to brighten up the plate.

Yield: Serves 4


  • 4 large portobello mushroom caps (about 1½ pounds total)
  • ¼ cup olive oil, plus more for oiling the baking dish
  • ½ cup finely minced shallots (from 3 medium-size shallots)
  • 1½ cups finely minced fennel (2 small bulbs)
  • 4 cloves garlic, finely minced
  • 6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
  • 12 ounces baby spinach, cut into ribbons (about 8 cups)
  • ¼ cup minced fresh flat-leaf parsley
  • 3 tablespoons minced fresh tarragon
  • 1¼ cups freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


1. Wipe the portobello mushroom caps clean with a damp paper towel. Using a small paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing. Place the portobellos on a lightly oiled baking dish and set aside.

2. Position a rack in the center of the oven and preheat the oven to 400°F.

3. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and fennel and cook until soft, 8 to 10 minutes.

4. Add the garlic and shiitake mushrooms and cook until the moisture has evaporated, about 10 minutes. Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, if necessary.

5. Add the parsley, tarragon, and ½ cup of the Parmesan cheese and stir to combine. Cook until the cheese melts, about 1 minute. Season the filling with salt and pepper to taste.

6. Spoon the filling into the portobellos, mounding it slightly. Sprinkle 3 tablespoons of the remaining Parmesan cheese over each mushroom. (The mushrooms can be prepared up to this stage 4 hours ahead. Refrigerate them, covered until ready to bake.)

7. Bake the mushrooms until they are tender but not soggy and the cheese on top has browned, 20 to 25 minutes. Serve immediately.

© 2006 Myra Goodman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

356kcal (18%)
876mg (37%)
24g (36%)
7g (37%)
28mg (9%)
497mcg RAE (17%)
35mg (59%)
475mg (48%)
4mg (24%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
in-the-kitchen-with-david In the Kitchen with David
by David Venable
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
baked-explorations Baked Explorations
by Matt Lewis
the-sweet-life The Sweet Life
by Kate Zuckerman
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?