Veggie Stuffed Portabella Mushrooms Recipe

Name: Veggie Stuffed Portabella Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 leek, white parts only, diced; 1 shallot, minced; 4 large fresh portabella mushrooms; 1 cup broccoli, chopped; 1 cup spinach, chopped (fresh or frozen, thawed); ⅓ cup fresh flat-leaf parsley, chopped; ½ teaspoon dried thyme; ½ cup goat cheese, crumbled; ¼ cup dry breadcrumbs; 2 tablespoons butter

Servings: persons

2 tablespoons olive oil
1 leek, white parts only, diced
1 shallot, minced
4 large fresh portabella mushrooms
1 cup broccoli, chopped
1 cup spinach, chopped (fresh or frozen, thawed)
⅓ cup fresh flat-leaf parsley, chopped
½ teaspoon dried thyme
½ cup goat cheese, crumbled
¼ cup dry breadcrumbs
2 tablespoons butter

1
Preheat oven to 350F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat.
2
Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes.
3
Remove mushroom stems from caps and chop stems.
4
Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more.
5
Add spinach and saute a few minutes more, until wilted.
6
Add parsley and thyme, stir well to combine, and remove from heat.
7
Place mushroom caps, gill side up, in a lightly-oiled baking pan.
8
Mound sauteed vegetables evenly in caps.
9
Top with crumbled goat cheese.
10
In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly.
11
Sprinkle buttered crumbs over the tops of the mushrooms.
12
Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted.
13
Serve immediately.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 leek, white parts only, diced, 1 shallot, minced, 4 large fresh portabella mushrooms, and more.

Yes, Veggie Stuffed Portabella Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Veggie Stuffed Portabella Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions