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.
- 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
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Add sun-dried tomatoes and stir.
- Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
- Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
- Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
- 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.
- 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.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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I just want to say you that your profesional work here is wonderful and also you are helping me with my special work with the community. Thanks!
Delicious, super healthy, and loved by my most reluctant picky eater!!!
I found this recipe after my kids didn’t want my Greek style portbellos with lamb, LOL
Total success!!! Easy to make, great savory ingredients. I used the leftover stuffing, mixed it with whole wheat penne pasta and chicken, great combination!!!
I agree with Ruth’s comment, just add some salt and garlic to the oil before coating the mushrooms.
Try it tonight!!!
A friend of mine was recently diagnosed with cancer and I wanted to support him and his wife by healthy, healing food medicine, and I came across this wonderful recipe. This dish was easy to prepare and the filling is delicious on its own merit. I would prepare again, and if big, beautiful portobello mushrooms are not available, I would toss it over zucchini spirals. I would have given the recipe a 5 if it weren’t for the slight lack of salt I perceived on the portobello mushroom. But hey, if we need to keep the sodium down and in check, then I give it 5 stars!!! I will definitely be using this recipe again and again.