Feb 16

Recipe: Stuffed Portobellos


This is a guest post written by Jen St Germain Leeman.

This is a recipe I came up with when I was challenged by my sister, who is a vegan, to make a vegetarian recipe. I was doing a food series of Valentine’s Day dinners for two and she wanted me to make something she could use. That’s when I came up with the idea for Spinach and Artichoke Stuffed Portobellos.


I wanted to do an entirely vegan recipe for her but I couldn’t resist melting some Brie on top of this fabulous dish. This can easily be made vegan by omitting the cheese, and is a great option if you are having vegetarian or vegan guests over.

The ingredients you will need are:
2 large portobello caps
2 cloves garlic, chopped
1 package of frozen chopped spinach, defrosted and liquid squeezed out
1 6.5 oz jar artichoke hearts, roughly chopped
1/4 cup freshly grated parmesan cheese
1 tsp crushed red pepper flakes
Canola or olive oil – about a tablespoon
8 thick slices of Brie

I love love love mushrooms so that was my starting point. I grabbed a couple huge portobello caps and brushed the tops with a little olive oil, and salted them to taste. Then I popped them in a 350 degree oven for about 10 – 15 minutes on a cookie sheet. Remove from oven, but leave oven on and flip mushrooms over on sheet.


 Meanwhile, in a medium pan, saute 2 cloves of garlic in about a tablespoon of canola oil.

Add spinach, artichoke hearts, red pepper flakes and cook until heated through – about 10-15 minutes. Add grated parmesan and remove from heat.


 Stuff the spinach/ artichoke mixture into your portobello caps. It’s okay if they are totally overstuffed! Place 4 slices of Brie across the top of each mushroom.


 Bake at 350 degrees for 5 to 10 minutes, until cheese is melted.

This recipe makes two servings, so if you are feeding more you will have to adjust it accordingly. I did have some extra filling, but I ate it for lunch on its own the next day.

I served my mushrooms with mashed sweet potato and green beans sauteed with sliced almonds. This was an easy yet elegant dinner and can be enjoyed by most anyone, even those with specific dietary restrictions and food allergies. It is vegetarian and gluten free naturally. Best of all, it tastes fabulous!


About the author


Hi, I’m Gina and owner of this blog. I'm married with numerous nieces and a nephews. I live in the Pittsburgh PA area. To work with me for a review for you, contact me at: libraryofreviews@gmail.com

1 comment

  1. Tamra Phelps

    I think this sounds pretty good! And I’m not a vegetarian. I might replace the artichokes with something else…just not a huge fan of them, lol.

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