Portobello mushrooms with spinach-cheese filling

2 servings; 10 min preparation; 30-35 min cooking time.

Meat-lovers think that vegetarian dishes are supposed to be boring or tasteless. Well, I can proof them wrong by making a very special delicious entry using Portobello mushrooms. You don’t have to be a vegetarian to enjoy this meal. It’s rich, full of flavor and important nutrients.

A lot of people think that mushrooms are one of the best replacements of meat. Although they don’t consist as much protein as normal meat, they are a good source of B vitamins and pantothenic acid, which will increase your energy level and stimulate your nerve system. Furthermore, they are also a source of selenium, which provide valuable antioxidants and prevents the aging of your body cells. Basically mushrooms are fundamental for the vegetarian diet. By combining them with spinach, you will boost your immune system.


  • 2 big Portobello mushrooms
  • 100 g fresh baby spinach
  • 50 g soft goat cheese
  • 2 tbsp sun-dried tomatoes, chopped fine
  • 2 tbsp cooking cream
  • 1 tsp pine nuts
  • 1/2 tsp dried thyme
  • 2 tsp ground parmesan cheese
  • 1 shallot, minced fine
  • 1 clove garlic, minced fine
  • 1 tbsp mild olive oil
  • white pepper
  • salt


Preheat the oven to 200 degrees C/390 degrees F.

Remove the stems of the mushrooms and chop them fine. Mince the shallot and garlic fine.

Heat olive oil in a pan on a medium heat. Put the mushrooms in the pan for 5-7 min until they get color on both sides. Transfer the mushrooms to a oven-proven dish and set aside.

Fry shallot until transparent in the same pan that you used for the mushrooms. Add the garlic and stir for a couple of minutes until soft.

Add the spinach and chopped mushroom stems and stir until soft. Add the chopped sun-dried tomatoes and cream. Season with thyme, salt and pepper. Stir for a couple more minutes untill the mixture becomes homogeneous and thick.

Cover the mushrooms with the mixture. Put slices goat cheese on top. Shred fresh parmesan cheese on top and toss 1/2 tsp pine nuts on top of the mushrooms. Bake in the preheated oven for 15 min or until the cheeses melt. Serving tip: drizzle balsamic reduction on top of each mushroom. Enjoy!

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