Stuffed Portobello Mushrooms with Spinach, Goat Cheese, and Sun-Dried Tomato Pesto


Hello, my fellow food lovers! Today, I am incredibly excited to share with you a stunning and scrumptious recipe that is sure to impress: Stuffed Portobello Mushrooms with Spinach, Goat Cheese, and Sun-Dried Tomato Pesto. This heavenly dish features juicy, tender portobello mushrooms filled with a savory and creamy blend of spinach, goat cheese, and sun-dried tomato pesto, all baked to perfection. Perfect for a lovely dinner party or a special family meal, this recipe is bound to become a go-to favorite in your culinary repertoire. So, let’s dive in and create this mouthwatering masterpiece together!

Section 1: Ingredients

For the Stuffed Portobello Mushrooms:

  • 6 large portobello mushrooms, stems removed and gills scraped out
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the Spinach and Goat Cheese Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 1/2 cup crumbled goat cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

For the Sun-Dried Tomato Pesto:

  • 1 cup sun-dried tomatoes packed in oil, drained (reserve 1/4 cup of the oil)
  • 1/4 cup toasted pine nuts
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves
  • Salt and freshly ground black pepper, to taste

Section 2: Instructions

Preparing the Stuffed Portobello Mushrooms:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills, taking care not to break the mushroom caps.
  3. Place the cleaned mushroom caps on the prepared baking sheet. Brush both sides of each mushroom cap with olive oil, and season with salt and pepper. Set aside.

Preparing the Spinach and Goat Cheese Filling:

  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and softened, about 5 minutes.
  2. Add the fresh baby spinach to the skillet and cook until wilted, about 3-4 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  3. In a medium mixing bowl, combine the wilted spinach mixture, crumbled goat cheese, and grated Parmesan cheese. Season with salt and pepper to taste. Set aside.

Preparing the Sun-Dried Tomato Pesto:

  1. In a food processor, combine the drained sun-dried tomatoes, toasted pine nuts, minced garlic, grated Parmesan cheese, fresh basil leaves, and a pinch of salt and pepper. Pulse until the mixture is finely chopped.
  2. With the food processor running, slowly drizzle in the reserved 1/4 cup of sun-dried tomato oil. Continue processing until the pesto is smooth and well combined.

Assembling the Stuffed Portobello Mushrooms:

  1. Spread about 1-2 tablespoons of sun-dried tomato pesto onto each prepared mushroom cap.
  2. Divide the spinach and goat cheese filling evenly among the mushroom caps, placing a heaping spoonful of the mixture on top of the pesto layer.
  3. Bake the stuffed portobello mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly golden on top.

Section 3: Serving Suggestions

  1. Carefully transfer the baked stuffed portobello mushrooms to a serving platter.
  2. To elevate your presentation, consider serving the stuffed portobello mushrooms atop a bed of fresh mixed greens or a lightly dressed arugula salad.
  3. If desired, you can garnish the dish with additional crumbles of goat cheese, a sprinkle of chopped fresh basil, or a drizzle of balsamic glaze.
  4. Serve the stuffed portobello mushrooms immediately, while they are still warm and the flavors are at their peak.


This Stuffed Portobello Mushrooms with Spinach, Goat Cheese, and Sun-Dried Tomato Pesto recipe is not only visually stunning but also bursting with flavor and texture. The combination of earthy mushrooms, creamy goat cheese, tender spinach, and tangy sun-dried tomato pesto creates a symphony of taste that will leave your guests raving and asking for seconds.

Moreover, this versatile dish can be easily adapted to suit various dietary preferences by substituting or omitting ingredients as needed. For instance, you can replace the goat cheese with a vegan cheese alternative or switch out the spinach for another leafy green like kale or Swiss chard.

So, the next time you want to create a memorable and mouthwatering meal that will impress your loved ones and inspire them to cook, look no further than these delectable Stuffed Portobello Mushrooms with Spinach, Goat Cheese, and Sun-Dried Tomato Pesto. Happy cooking!

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