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spinach and Fontina-Stuffed Portabellas

spinach and Fontina-Stuffed Portabellas
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 to 6 medium or large Portabella mushrooms
  • 1/4 cup olive oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup prepared chunky tomato sauce
  • 1/2 cup sliced green onions
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 teaspoon crushed red pepper
  • 3 ounces (about 3/4 cup) fontina cheese, shredded



1 Heat oven to 375 ° F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan.

2 Bake for 10 minutes, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes, and crushed red pepper.

3 Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly.

4 Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese.

5 Return to oven until heated through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato sauce, if desired.

Source: Photo and Recipe Courtesy of Mushroom Council and