Stuffed Portobello Mushrooms with Spinach, Marinara, Goat Cheese, and Panko
This stuffed portobello mushroom recipe is a satisfying vegetarian dish that works beautifully as either a hearty appetizer or a main course. Large portobello caps are roasted until tender, then filled with layers of savory marinara sauce, garlicky sautéed spinach, creamy goat cheese, and crispy panko breadcrumbs. The result is a dish that balances richness, freshness, and crunch in every bite.
The cooking method combines roasting, sautéing, and baking, allowing each component to shine while coming together as a cohesive dish. Earthy mushrooms form the base, spinach adds freshness, marinara brings acidity and sweetness, and the goat cheese melts slightly while the panko browns for texture. It’s a flavorful option that even non-vegetarians will enjoy.
Stuffed Portobello Mushrooms with Spinach, Marinara, Goat Cheese, and Panko
Course: Appetizer or Main CourseCuisine: Italian-InspiredDifficulty: Easy4
servings15
minutes45
minutes~280
kcalIngredients
4 portobello mushrooms
Salt
Black pepper
Granulated garlic
Cooking spray
1 large shallot, diced
Garlic
1½ teaspoons oil
Spinach
Marinara sauce (tomato basil style used)
½ cup panko breadcrumbs
½ teaspoon salt (for panko mixture)
Goat cheese
Water or white wine (small amount, optional for deglazing)
Directions
- Prepare the Portobello Mushrooms
Clean four portobello mushrooms by rinsing them under water. Scoop out a small portion from the center of each cap to remove the woody part. Place them upside down on a parchment-lined sheet pan. - Season the Mushrooms
Season the mushrooms generously with salt, granulated garlic, and pepper, passing over them twice to ensure good flavor since the mushrooms are thick. Lightly spray them with cooking spray. - Roast the Mushrooms
Roast the mushrooms in the oven until fully cooked and tender, about 10–15 minutes. Once done, let them cool slightly in their juices. If the mushrooms are not tender when pressed, they need more time. - Sauté the Shallots
Heat about 1½ teaspoons of oil in a pan. Add one large diced shallot and cook for about 1 to 1½ minutes, just until softened, without browning. - Add Garlic
Add the garlic to the pan and sauté for about 30–45 seconds, stirring constantly and making sure it does not brown. - Wilt the Spinach
If the pan is too hot, add a small splash of water (or white wine if available) to cool it slightly. Add the spinach, season with salt and black pepper, and stir. Cook for less than a minute until fully wilted. Remove from heat and set aside. - Prepare for Stuffing
Place the roasted mushrooms on a fresh parchment-lined sheet pan lightly sprayed with cooking spray to prevent sticking. - Add Marinara Sauce
Spoon marinara sauce into each mushroom cap, spreading it evenly across the surface. - Fill with Spinach
Divide the sautéed spinach evenly into four portions and place one portion into each mushroom. - Prepare the Panko Topping
In a bowl, mix ½ cup panko breadcrumbs with ½ teaspoon salt, granulated garlic, and pepper. - Assemble the Stuffed Mushrooms
Lightly sprinkle the seasoned panko over the spinach. Place a piece of goat cheese on top of each mushroom, then add a bit more panko over the cheese for extra crunch. - Bake the Stuffed Mushrooms
Lightly spray the tops with cooking spray and bake in a 400°F oven for about 20 minutes. - Broil for Color
If additional browning is desired, turn on the broiler and broil for about 2 minutes until the tops are lightly golden. - Serve
Plate the stuffed portobello mushrooms and optionally spoon a little marinara sauce around the outside before serving.
Recipe Video
Notes
- Let the roasted mushrooms cool briefly in their own juices before stuffing—this helps keep them tender and flavorful instead of drying out.
