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+ servings

Stuffed Portobello Mushrooms

Yields 4 servings
Author Dianne Wenz


  • 4 large portobello mushrooms stems removed
  • 4 teaspoons olive oil divided
  • 2 teaspoons balsamic vinegar
  • 2 medium-sized shallots chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 ½ cups cooked cannellini beans
  • ¼ cup vegetable or mushroom broth
  • 2 tablespoons flat-leaved parsley chopped
  • 2 tightly packed cups spinach chopped
  • 2 tablespoons breadcrumbs
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt divided
  • ½ teaspoon black pepper divided


  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down.
  3. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper.
  4. Brush in the mushrooms with the mixture and bake for 10 – 15 minutes, until tender.
  5. In a large skillet over medium high heat, cook the shallots in the remaining olive oil for 5 – 10 minutes, until slightly brown and fragrant. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  6. In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
  7. Stuff the mushrooms with the mixture. Sprinkle the tops with a little extra breadcrumbs and nooch if you’d like a little extra crunch. Bake for another 10 to 15 minutes, until heated throughout.
  8. Serve hot. Enjoy!