Lekker: Stuffed Portobello Mushrooms

So my Dad's been on a random mushroom kick lately and every weekend I come home, he buys a pair of portobello mushroom caps for us to have. No real plan or anything, just...buys them and looks at me expectantly. Please don't ask me to explain any further because I really don't know.

Anyway, last night I realised we had some spinach in the fridge that needed to be used and stuffed mushrooms became pretty obvious. Grievously, I forgot how much mushrooms shrink when they cook--it was a LONG week of calculus, okay--so with one mushroom each even topped with a poached egg for some filling protein, we were a bit underfed.

To that end I suggest you employ these as a side dish to chicken or steak; or double the portion per person to serve as a full dinner with a salad on the side; or perhaps for brunch as well. No matter what though, it's easy, fast, and delicious!

See? OK, the mushroom shrinks quite a bit so...yeah...I promise it's there and it's yummy. The molten egg yolk creates a rich sauce that pulls everything together.

Oh, and? I recognise this is a crappy picture. The photography struggle in my Dad's kitchen with flickering fluorescent lights is REAL, I tell you.

the recipe as written serves 2 as a side dish; double it to create a proper meal for brunch or lunch with a salad


  • 2 portobello mushroom caps
  • 1 very large handful fresh baby spinach, chopped finely
  • 1 Roma or beefsteak tomato, seeded and finely diced
  • ~1/2 cup panko breadcrumbs (I didn't have any so I just made my own using a piece of whole wheat bread grated on a box grater. Spread it out on a foil-lined pan--you'll reuse the same one to bake the mushrooms so you're not dirtying another dish--and spray with cooking oil of your choice. Bake at 375 for about 4 minutes and they'll be crispy and good to go.)
  • 1/2 cup of grated cheese of your choice (I used extra sharp cheddar since that's what we had but feta, Parmesan, or any other hard cheese would be great here.)
  • 1/4 teaspoon dried oregano
  • S & P, to taste
  • 1/2 teaspoon olive oil, maybe

Optional: two eggs, poached, to top


1. Preheat your oven to 375. As with all mushrooms, first wipe them down with a damp paper towel to remove any excess dirt. Then, using a spoon, gently scrape out the dark gills on the underside. I've never been formally told to do this, but they REALLY freak me out and don't look delicious at all, and I know other people do it, so--follow the crowd. Do it. Also creates a deeper bowl to stuff more delicious things in.

2. In a small mixing bowl, combine the spinach, tomato, breadcrumbs, cheese, oregano, and salt and pepper. If it looks very dry and isn't bonding well, add a bit of olive oil to bring it all together.

3. On a small baking sheet lined with foil, lay your mushroom caps upside down. Spoon the mixture into the cavity until it's well heaped, leaving a bit of room around the edges to account for shrinkage.

4. Bake for 10 minutes, then broil for an additional 2-3 minutes to get the breadcrumbs right on the top nice and crispy.

You can be busy poaching your eggs while the mushrooms are baking, if you opt to serve them that way, which you should, because I said so. I can't WAIT to make these for brunch this weekend, perfect alongside a mimosa or seven.