How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spinach-Stuffed Portobellos?

You need 9 ingredients. The key ingredients include: 4 large portobello mushrooms, 2 tablespoons olive oil, 1 can (14-1/2 ounces) diced tomatoes, drained, 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, and more.

Is Spinach-Stuffed Portobellos suitable as vegetarian?

Yes, Spinach-Stuffed Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Spinach-Stuffed Portobellos?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Stuffed Portobellos Recipe

Name: Spinach-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms; 2 tablespoons olive oil; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 tablespoons chopped green onions; 2 tablespoons grated Romano cheese; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon salt; 1/2 cup shredded part-skim mozzarella cheese

Try this homemade Spinach-Stuffed Portobellos recipe the whole family will love. Made with portobello mushrooms, olive oil, tomatoes and spinach. Easy s…

This Spinach-Stuffed Portobellos relies on simple, everyday ingredients such as large portobello mushrooms, olive oil, chopped green onions and grated romano cheese. It comes together quickly and makes 4 servings, at about 192 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
192 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Spinach-Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions