Spinach and Fontina-Stuffed Portabellas

4 portions


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


Heat oven to 375 degrees F. Remove stems from mushrooms.

Lightly brush both sides of mushrooms with oil; arrange on a baking pan. 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. Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese.

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

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8067

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