Vegetable Stuffed Mushrooms
Large portobello mushrooms, frozen spinach and shredded mozzarella cheese come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 200C (400F) and line a baking tray with parchment paper.
- Wipe the portobellos clean, twist out the stems and gently scrape away the dark gills with a spoon, then chop the stems finely and set aside.
- Whisk 2 tablespoons of the olive oil with the balsamic vinegar, brush it over the mushroom caps inside and out, and arrange them hollow-side up on the tray.
- Thaw the frozen spinach and squeeze out as much water as possible, then dice the eggplant into small cubes.
- Heat the remaining oil in a pan over medium heat and saute the chopped mushroom stems and eggplant for 5 to 6 minutes until soft, then stir in the spinach, garlic powder, onion powder, salt and pepper and cook for another 2 minutes.
- Remove from the heat, fold half of the mozzarella through the vegetable mixture, then spoon it into the mushroom caps and top with the remaining cheese.
- Bake for 18 to 20 minutes until the mushrooms are tender and the cheese is melted and golden, then rest for a couple of minutes before serving.
You'll use: Oven · Pan · Whisk · Baking tray
Tips & common questions
How long does Vegetable Stuffed Mushrooms take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Vegetable Stuffed Mushrooms vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Vegetable Stuffed Mushrooms is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Stuffed mushrooms baked in pan.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.