If you’re looking for a meatless main dish this summer, you’ve got to try these Spinach Stuffed Portobellos. They’re super easy, a little like lasagna without all the noods, and light enough to not weigh you down during the summer heat. I absolutely love recipes like this that are equal parts vegetable and cheesy goodness. It’s like the best of both worlds!
Shown with Homemade Garlic Bread and a mixed greens salad.
How to Get The Best Price on Portobellos
Shout out to Aldi for selling portobello mushrooms for $1.99 for a pack of two. If you’re not lucky enough to live near an Aldi, make sure to do a little browsing before you buy your portobello caps. Portobello caps are sometimes sold packaged for a set price, or sold loose and priced per pound. If your store sells them both ways, make sure to compare the price per pound for both. For instance, our Kroger store often has pre-packed caps for $3.99 per package and loose portobello caps for $5.99 per pound. The loose caps sound more expensive until you realize that the pre-packaged mushrooms are an 8oz. package and are actually $7.98 per pound! So look closely. :)
Can I Substitute the Cottage Cheese?
Yes, if you’re not a fan of cottage cheese you can use ricotta instead. Just be aware that ricotta is usually much more expensive than cottage cheese. Since I was already working with two pricey ingredients here (portobellos and feta), I decided to go with the less expensive option, cottage cheese.
How Many Does This Serve?
Portobello mushrooms vary quite a bit in size. This recipe figures about ½ cup of the filling per portobello. If your portobello mushrooms are on the larger side, one mushroom may be enough per serving. If they’re smaller, you may be able to fill more caps and serve two per person.
What to Serve with Spinach Stuffed Portobellos
I kept my meal simple with some Homemade Garlic Bread and mixed greens lightly coated in Italian dressing. I also think they’d go nicely with a pasta salad side dish, like my Italian Orzo Salad, Tomato Mozzarella Salad, or a Grilled Vegetable Pasta Salad.
Spinach Stuffed Portobello Mushrooms
- 1/2 lb. frozen spinach ($0.65)
- 1/2 cup cottage cheese ($0.27)
- 1/2 cup shredded mozzarella ($0.42)
- 1 large egg ($0.23)
- 2 oz. feta ($1.09)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 1/8 tsp crushed red pepper ($0.02)
- 4 portobello mushrooms ($3.98)
- 1 Tbsp olive oil ($0.16)
- 1/2 cup marinara sauce (optional) ($0.35)
- Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
- Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
- Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
- Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
- Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.
See how we calculate recipe costs here.
Scroll down for the step by step photos!
How to Make Spinach Stuffed Portobellos – Step by Step Photos
Preheat the oven to 400ºF. Thaw ½ lb. frozen spinach, then squeeze out as much water as possible. Add the thawed and squeezed spinach to a bowl.
Also add ½ cup cottage cheese, ½ cup shredded mozzarella, 2 oz. feta, 1 large egg, ¼ tsp garlic powder, ⅛ tsp salt, ⅛ tsp freshly cracked pepper, and ⅛ tsp crushed red pepper.
Stir these ingredients together until they’re evenly combined.
Wipe and dirt or debris off four portobello mushroom caps. Brush each cap lightly with olive oil and add a pinch of salt.
Flip the mushrooms over so the gill sides are facing up. Divide the spinach and cheese mixture between the four mushrooms, mounding the mixture into the caps.
Bake the stuffed portobello mushrooms for 25 minutes, or until the spinach and cheese mixture is a little browned on top. Mushrooms contain a lot of water, so don’t be alarmed to see liquid seeping from the mushrooms.
Serve each stuffed portobello with a little marinara spooned over top (about 2 Tbsp per mushroom). Enjoy!
This is a great base recipe! I modified just a little. (I know, shoot me.) Added more garlic powder, a teaspoon of worcestershire sauce, and maybe a third of a cup of panko to the filling. I’ve heard that the mushroom gills contain a lot of water, so I removed them to keep the shrooms from being too soggy. Naturally this freed up more space inside the caps, hence the need to bulk out the filling. Also didn’t have cottage cheese… whipped cream cheese worked just fine! I know this changed the entire recipe, but the bones are good and makes for easy guidelines. They were delicious and I look foward to making them again! Maybe with gorgonzola instead of feta next time!
No worries…we love that you made those modifications! (We just don’t like to be blamed when they don’t work out!) Thanks for sharing these tips! ~ Marion :)
I hate it when a recipe gets rated but they changed the recipe so much. However, clearly I didn’t pay attn because i bought bleu cheese crumbles not feta. Bleu didn’t sound good so I added some Parmesan instead and added a little mushroom unami powder to make up for missing the salty feta taste. I also used the leftover mixture in some tomato halves. Turned out great but I think feta would added a little more flavor. FYI tomatoes cooked faster.
I used ricotta and topped with the marinara. These are SO GOOD! And really quick and easy to make after work. Thank you for including vegetarian options.