Stuffed Mushroom Cap

Cherry Tomato & Spinach Stuffed Portobello Mushrooms

As I was slicing up the mozzarella for my children’s Margherita pizza, I was envious because it looked so good, but it wasn’t gluten-free for me. Since I’m the only one in my house that can’t have gluten, meal making can be a little tricky at times. So I opened up the fridge, looked through all of the drawers, frantically searching for something to whip up that was equally satisfying. I pulled out the beautiful portobellos that I was saving to grill up as burgers and a big bowl full of cherry tomatoes that I had picked from the garden. About 30 minutes later, I ended up with my take of a gluten-free version of a Margherita pizza that was all mine.

My husband and I have been craving these ever since making them but the last two times that I’ve been to the market, they have been fresh out of portobello’s. Here’s to hoping I find some when I venture out to the nearest Whole Food’s tomorrow, because I can still taste them.

Cherry Tomato & Spinach Stuffed Portobello Mushrooms

Recipe by physicalfoodieCourse: Entrées, Side Dishes
Prep time


Cooking time


Total time



Portobello mushrooms stuffed with cherry tomatoes, spinach and mozzarella cheese make an amazing meal healthy alternative to pizza, or slice them up as appetizers for your dinner guests.


  • 4 large Portobello Mushrooms, stem removed, washed and dried

  • Fresh mozzarella

  • 1½ cup cherry or grape tomatoes

  • 4 ounces of baby spinach

  • 2 tablespoons olive oil

  • ¼ teaspoon salt

  • dash of ground black pepper

  • 2 tablespoons of fresh chopped basil

  • For the garlic butter
  • 2 tablespoons butter

  • 1 clove garlic, minced


  • Preheat oven to broil. Arrange shelf to the middle of your oven.
  • Portobello Mushrooms
  • Combine the minced garlic and butter in a small saucepan and melt until butter is browned and fragrant. Turn off the heat. Brush the bottoms of each mushroom with the butter and place top side up on a baking tray and brush with any remaining butter.
  • Place baking sheet in oven for 5 minutes. While they are cooking, work on filling. After 5 minutes take the mushrooms out and flip them over, leaving them on the pan.
  • Filling
  • In a medium non-stick pan, heat up olive oil
  • Add tomatoes to the pan and sauté. Once they plump up and begin cracking, smash to release on the juices. Add salt and pepper and stir
  • Once tomatoes are cooked, turn off the heat and stir in the spinach.
  • Slowly and very carefully, fill the bottoms of each mushroom cap. Top with thin slices of fresh mozzarella and chopped basil.

Leave a Comment

Your email address will not be published. Required fields are marked *