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Stuffed Portabello Mushrooms

These savory, roasted stuffed mushrooms require a little preparation and timing, but the end result is to die for! Mushroom caps and filling must be prepared simultaneously, so plan accordingly or prep your filling first for ease of mind.

Makes 4 servings. Total preparation time: 30 minutes.



  1.  Adjust oven rack to upper-middle position, then place rimmed baking sheet on rack and heat to 400 degrees.
  2.  Remove stems from mushrooms and wipe caps clean. Reserve stems. Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface of 8 mushroom caps. Dice remaining 2 mushroom caps and reserved stems into 1/2-inch pieces, then set aside.
  3.  Brush both sides of mushroom caps with oil and sprinkle evenly with salt. Carefully place caps, gill-side up, on preheated baking sheet. Roast until mushrooms have released some juices and are beginning to brown around edges, 8 to 12 minutes.
  4. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, another 8 to 12 minutes. Remove mushrooms from oven and heat broiler.


  1.  While mushrooms are in oven, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, typically 3 to 4 minutes. Remove bowl from microwave and keep covered 1 minute.
  2.  Transfer spinach to colander and set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
  3.  Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 cup). Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in 12-inch skillet over medium heat until melted. Add bread crumbs and 1/4 teaspoon salt. Cook, stirring frequently, until light golden brown, about 5 to 8 minutes. Transfer crumbs to small bowl and wipe skillet with paper towels.
  4.  Bring skillet to medium-high heat. Add remaining tablespoon of olive oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, about 4 to 6 minutes longer. Transfer to medium bowl.
  5.  Add remaining tablespoon of coconut oil and onions to skillet. Cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in chopped mushrooms, spinach, thyme, tuna, soy milk creamer or almond milk and walnuts.
  6.  Continue cooking until tuna is warm and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.


  1. Flip mushroom caps, gill-side up, and distribute filling evenly. Top each with 2 tablespoons bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.


8 portabella mushrooms (4 to 5 inches in size)

4 tablespoons olive oil

1 teaspoon salt

12 ounces baby spinach (about 10 cups)

2 tablespoons water

2 slices gluten free whole grain bread, torn into quarters

2 tablespoons coconut oil

2 medium onions, diced small (about 2 cups)

4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)

1/2 cup dry sherry or white wine

2 tablespoons chopped fresh thyme leaves

1 can drained tuna or salmon, crumbled

1/4 cup soy creamer or almond milk

1 cup walnuts, toasted and roughly chopped

2 teaspoons fresh lemon juice

ground black pepper

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy whole grain stuffing mix and portabella mushrooms. Roast mushrooms in oven at 425 degrees for 20 minutes. Meanwhile make stuffing according to package direction, but stir in diced spinach and tuna. Remove roasted mushrooms and fill with prepared dressing. Top with shredded Parmesan and broil until lightly browned. Enjoy!