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Quick Stuffed Portobello Mushrooms



One evening I was hosting a casual dinner for close friends. I wanted to impress, but being that it was a weeknight, I was really short on prep time. I came up with this marvelous, eight-ingredient recipe for Quick Stuffed Portobello Mushrooms that tastes great and presents well, too!

4 to 6 Servings



6 medium Portobello mushrooms, cleaned and stems removed
1 tablespoon, plus 1 ½ teaspoons olive oil, plus more as needed
1 tablespoon tamari
5 to 6 slices whole grain vegan bread, torn in several pieces
1 tablespoon all-purpose seasoning or Italian seasoning blend
½ teaspoon sea salt, plus more as needed
¾ cup chopped pecans or walnuts
2 cups (packed) baby spinach, finely chopped



Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the mushrooms on the prepared pan, gill side up. Spoon ¼ teaspoon olive oil and ½ teaspoon tamari over the gills of each mushroom.


Put the bread, all-purpose seasoning and salt in blender and process into crumbs. Transfer to a large bowl. Put the pecans in blender and process until coarsely ground.

Transfer the pecans to the bowl with the breadcrumbs. Add the baby spinach, 1 tablespoon olive oil and stir until thoroughly combined, adding more olive oil if the crumbs still seem a bit dry.


Divide the breadcrumb mixture evenly among the portobellos, mounding about 1/2 cup of the mixture in each (an ice-cream scoop works well). Press the mixture firmly in place so it will adhere to the mushrooms while baking.

Tent the mushrooms with foil and bake for 40 to 50 minutes. Remove the foil and bake uncovered for 5 to 10 minutes longer, until the topping is crisp and the mushrooms are tender. Serve immediately.