Stuffed Portobello Mushrooms


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      50 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

I originally thought of these as a hearty side dish, but after making them a few times, I think they are more of a meal. An entire stuffed mushroom plus a side salad is a pretty filling plate, and I don’t think you’ll be disappointed with the flavors.

If you are crunched for time, make the filling and stuff these mushrooms in advance and then just toss them in the oven when you’re ready for dinner. The prepared ’shrooms will keep fine in the fridge for a day or two.


  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 bunch (about 4 packed cups) fresh spinach
  • cups cooked lentils
  • Salt and pepper
  • ½ lemon, juice only
  • Hot sauce (optional)
  • 4 ounces crumbled feta cheese
  • 4 large portobello mushrooms
  • ½ cup panko bread crumbs


    1. Preheat oven to 400°F.
    2. In a large skillet, add a drizzle of olive oil over medium heat. Add the garlic and fresh spinach. Pour a few tablespoons of water into the pan to help the spinach cook down.
    3. Once spinach is cooked down, stir in lentils and season with salt, pepper, lemon juice, and a dash of hot sauce (if you’re using it). Stir until lentils are warmed, just a minute or two.
    4. Remove mixture from heat and stir in feta cheese.
    5. Lay out four cleaned large portobello mushrooms in a baking dish and drizzle them lightly with olive oil. Divide lentil filling between mushrooms and top each mushroom with bread crumbs. The filling should overfill the mushrooms.
    6. Bake stuffed mushrooms until mushrooms are softened and bread crumbs are lightly toasted, about 30 minutes. Serve immediately with a side salad.