Spinach and Cheese Stuffed Portobellos with Walnuts

Name: Spinach and Cheese Stuffed Portobellos with Walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 stuffed caps
Cuisine: International
Ingredients: 6 whole large portobello mushroom caps; 2 tbsp olive oil, divided; 1 whole small onion, finely diced; 3 whole garlic cloves, minced; 60 g baby spinach, chopped; 200 g cream cheese or ricotta; 60 g walnuts, finely chopped; 50 g grated Parmesan or Gouda; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley

Portobello caps filled with spinach, walnuts and cheese bake until tender and golden.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 6 stuffed caps

Jump to Recipe

These baked portobello mushrooms hold a creamy spinach, walnut and cheese filling under a lightly browned top. Cook the spinach mixture first so excess moisture evaporates, then fill the caps without overpacking. The source lists “nuts and seeds” without amounts; this version uses measured walnuts and Parmesan for a savory, cohesive filling. Heat oven to 190°C (375°F); wipe mushrooms clean, remove stems and brush caps with 1 tablespoon oil. Heat remaining oil in a skillet; cook onion 4 minutes, add garlic and spinach, and stir until spinach wilts and its liquid evaporates. Cool mixture briefly; stir in cream cheese or ricotta, walnuts, half the grated cheese, salt and pepper. Set caps gill-side up on a lined tray and divide filling among them; sprinkle with remaining cheese.

Spinach and Cheese Stuffed Portobellos with Walnuts

How to tell when it is ready

Bake 18 to 22 minutes until mushrooms are tender and filling is hot; garnish with parsley.

Tips

Heat oven to 190°C (375°F).
Heat remaining oil in a skillet.
Cool mixture briefly.
Set caps gill-side up on a lined tray and divide filling among them.

Troubleshooting

If filling is watery, cook spinach longer before mixing.
If caps release liquid, drain the tray before serving.

Substitutions

Use ricotta for a lighter filling.
Use pecans instead of walnuts.

Variations

Add chopped sun-dried tomatoes to the filling.
Use smoked Gouda for a deeper flavor.

Serving suggestions

Serve as a vegetarian main with salad.
Add toasted bread on the side.
Pair with roasted potatoes.
Scatter parsley over the caps.

Make ahead

Prepare the measured ingredients in advance. Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Storage

Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Food safety

Wash hands and surfaces after handling raw mushrooms; cook filling until steaming hot.

Frequently asked questions

How do I know spinach and cheese stuffed portobello mushrooms is ready?

Bake 18 to 22 minutes until mushrooms are tender and filling is hot; garnish with parsley.

How should I store spinach and cheese stuffed portobello mushrooms?

Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Serve as a vegetarian main with salad. Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Spinach and Cheese Stuffed Portobellos with Walnuts