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Appetizer |432 calories per serving|25 minute recipe

Spinach and Goat Cheese Stuffed Portobellos

This content was last updated on August 14, 2020

These Tuscan-style stuffed portobello mushrooms are bursting with flavor from the filling made with spinach, sun dried tomatoes, goat cheese and basil. Spinach, garlic and tomatoes—key ingredients in this recipe—are on AICR’s list of Foods that Fight Cancer due to their high concentration of minerals, vitamins and phytochemicals known to possess anti-cancer properties. Even though this dish is entirely vegetarian, the hearty portobello caps make it a delicious and satisfying meal for even the pickiest of meat eaters.

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  • 4 large portobello mushroom caps
  • 2 Tbsp. olive oil, divided
  • 3 small shallots, chopped
  • 3 cloves garlic, chopped
  • 6 oil-packed sun-dried tomatoes, drained and chopped
  • 5 cups raw baby spinach
  • 1/4 tsp. black pepper
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup grated Parmesan cheese, divided
  • 4 oz. goat cheese sliced
  • 1 Tbsp. balsamic vinegar, divided
  • 8 basil leaves, thinly sliced
Makes 2 servings. Per serving: 432 calories, 31 g total fat (0 g trans fat), 60 mg cholesterol, 27 g carbohydrates, 21 g protein, 7 g dietary fiber, 647 mg sodium, 12 g sugar, 0 g added sugar.


  1. Preheat oven to 400°F.
  2. Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
  3. Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
  4. Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
  5. Add sun-dried tomatoes and stir.
  6. Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
  7. Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
  8. Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
  9. Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
  10. Serve each cap topped with a drizzle of balsamic vinegar and basil.


This dish can easily be made vegan by omitting the parmesan and goat cheese. You can also add a sprinkle of pine nuts or walnuts for added protein and crunch at the end. Additionally, this recipe can be made to serve 4 if eaten burger-style on crusty whole-wheat bread or burger buns.

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