Stuffed Portabello Mushrooms

After reading more and more articles about the benefits of mushrooms, I have been trying to incorporate  them more often into our diet.  I threw this dish together with leftover spinach and rice that I had in my fridge.  We all loved them and will make them more frequently.  Use this recipe as a base and then alter the ingredients to include what you have on hand – try it with quinoa or millet instead of rice.  We love to eat these with cooked greens for a real nutrient dense meal.


  • 4 large Portabello mushroom caps
  • 1 T olive oil
  • ½ medium onion, diced
  • 4 cloves garlic, minced
  • 8-12 ounces spinach
  • 2 C brown rice
  • ½ C vegan shredded cheese of your choice
  • Salt, pepper and Italian seasoning – to taste


  1. Clean portabellas, removing gills and stems.  Chop the gills and stems and set aside for sauteing.
  2. Heat oil in large skillet on medium heat.  Saute’ onions until tender.
  3. Add garlic and sauté for 1 more minute.
  4. Add gills and stems and sauté until they release their water.
  5. Add spinach and heat until wilted.
  6. Add brown rice and vegan cheese of your choice.  Stir until well mixed.  Add seasonings to taste and remove from heat.
  7. Stuff portabellas and place in a large pan.  Bake in a pre-heated 400°F oven until tender – approximately 20-25 minutes.
  8. Serve immediately.

{ 6 comments… read them below or add one }

1 Mary Beth Akers November 29, 2011 at 8:45 am

I appreciate your recipes so much, and use them often. I am wondering if you would consider adding a “print” button on the recipe page which would allow us to print only the recipe without the extra pictures on the page. Thanks!


2 Nancy November 29, 2011 at 12:05 pm

Ask and you shall receive! I had tried to put a “print” button on pages before and had trouble with the function, but I found another button that seems to work. It’s at the right end of the “Share and Enjoy” button under the post. Thanks for the suggestion.


3 Ruth Pleus November 29, 2011 at 10:47 am

I wish you would include the nutritional data for your recipes. It would be very helpful to a lot of us who are trying to watch fats and sodium content.


4 Nancy November 29, 2011 at 9:16 pm

Yes, I may start to do that but just haven’t taken the time, primarily because almost all of the recipes that I post are low-fat and low-sodium. I’ll have to find a good website where I can plug in the ingredients to get the nutritional data.


5 Dawn December 22, 2011 at 1:32 am

Great stuff Nancy How about some pictures of these gorgeous foods


6 Nancy December 22, 2011 at 8:25 am

Well, it’s on my list of “Things to do”…


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