Vegetarian Stuffed Portobello Mushrooms


These meaty mushrooms are not only a great appetizer, but can also stand on their own as a main course option with a starchy, high-fiber companion like quinoa or couscous.

1 hr
5 to 6 servings


large portobello mushroom caps, reserve stems (stemmed, gills scraped)
2 cup
fresh spinach (packed, chopped)
1 cup
cottage cheese (pureed in a processor or mashed until smooth)
1/4 cup
plain Greek yogurt
1 cup
chopped, prepared vegetarian sausage
1/4 cup
shredded cheese
1/4 cup
Parmesan cheese (shredded or grated)
garlic salt (to taste)
3/4 cup
cooking spray
fresh or dried parsley (for garnish)
Prep Time:
30 min
Cooking Time:
30 min
Total Time:
1 hr


Preheat oven to 375°. Finely chop the mushroom stems. In a medium bowl, combine the chopped stems, spinach, cottage cheese, plain Greek yogurt, vegetarian sausage, shredded cheese, Parmesan cheese, black pepper and garlic salt to taste and fold into a thick paste. 

On a sheet pan or in a roasting pan, place the mushroom caps top-side down and evenly divide the mixture onto the mushrooms, covering the surface of each. Cover generously with panko, then cooking spray and finish with a sprinkle of parsley.  Bake for 25 minutes or until tops are evenly browned and the mushroom caps are tender but still a bit firm.

Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories: