Spinach Stuffed Portobello (Vegan, Gluten, Grain Free & Low Carb)

Spinach Stuffed Portobello (Vegan, Gluten, Grain Free, Low Carb) From Inside

This recipe for Spinach Stuffed Portobello is delicious, flavorful and filling. They are both vegan, gluten & grain free and low carb. They are great to serve either as starters, a side dish or main course.

Spinach Stuffed Portobello (Vegan, Gluten, Grain Free, Low Carb) From Front

If you want to make a delicious, healthy and filling vegan dish you have to try these spinach stuffed portobello mushrooms. I love portobello mushrooms. They are so versatile and a great substitute for meat. They have an earthy, rich and meaty flavor that adds that filling feeling to a vegan or vegetarian dish. These portobello mushrooms are stuffed with a light yet flavorful spinach and mangold filling. The stuffing is seasoned with garlic, onion, cumin which makes it very flavorful and tasty. But I also added some cinnamon to give it a hint of sweetness and warmth, and lemon juice to add some freshness. And not to forget the walnuts that adds crunch and a bit of chewing resistance to the dish. These portobello mushrooms can be served either as a starter, side dish or main course. I chose to serve mine of top of a delicious cauliflower purée which pairs so well with the portobellos mushrooms.

A few tips:

  • Be very gentle when removing the stems from the portobellos mushrooms, otherwise they might break. I use a small spoon and gently scoop the stems out. But don’t worry, they are still good to use if they break a little on the side.
  • I used the broiling function when baking my mushrooms. I love when they are a bit more grilled than baked. But you can do it either way.
  • When filling the portobellos don’t press down on it to mush. It’s both more tasty to eat them not too packed and its also prettier when they have a high top.
  • These portobello mushrooms are good to store in the fridge for up to five four days.
  • When reheating them I would recommend you to do it on low heat in the oven. But they can also be reheated in the microwave, but they might feel a bit more soggy .
Spinach Stuffed Portobello (Vegan, Gluten, Grain Free, Low Carb) From Above

Ingredients for these Spinach Stuffed Portobello:

  • Portobello mushrooms
  • Fresh spinach (can be subbed for frozen)
  • Mangold (can be subbed for more spinach)
  • Yellow onion
  • Garlic
  • Cumin
  • Cinnamon
  • Lemon juice
  • Salt
  • Black pepper
  • Walnuts
  • Cauliflower
  • Dijon mustard
Spinach Stuffed Portobello (Vegan, Gluten, Grain Free, Low Carb) From Inside

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Spinach Stuffed Portobello (Vegan, Gluten, Grain Free & Low Carb)

This is a delcious recipe for flavorful spinach stuffed portobello mushrooms.
Course Main Course, Main Dish, Side Dish, Starter
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Low Carb, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 6 Portobello mushrooms
  • 150 gram Fresh spinach (can be subbed for frozen)
  • 50 g Mangold (can be subbed for more spinach)
  • 1 Yellow onion finely chopped
  • 2 Garlic cloves minced
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 2 tsp Lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • 3-4 tbsp Walnuts roughly chopped

For the cauliflower puree

  • 1/2 Cauliflower head divided into smaller florets
  • 1 tsp Cumin
  • 1-2 tsp Dijon mustard


  • Turn on the broiler on the oven.
  • Bring water to a boil in a pot, add the cauliflower and cook until soft.
  • Remove as much of the portobello stems as possivle without damaging them. Be very gentle.
  • Put the portobello mushrooms on a aluminium foil covered baking sheet and bake the mushrooms for about 5 minutes on each side. Just until tender.
  • Meanwhile preheat a nonstick pan over medium heat.
  • Add onion and garlic to the pan and fry for 1-2 minutes.
  • Add the spinach and mangold and combine well.
  • Add the spices and roughly chopped walnuts and fry until the spinach is soft and tender.
  • Take out the portobello mushrooms from the oven and add the spinach filling. Don't press the filling down too much. Turn of the broiler function and bake on for another 2-3 minutes.
  • Meanwhile drain the cauliflower florets.
  • Mix using a hand mixer until smooth. I like to leave some chunks and not make it totally smooth.
  • Add dijon mustard and cumin and combine.
  • Place on plates, top with the portobello mushrooms and add some more roughly chopped walnuts on top (optional).

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