Stuffed Mushroom Cap

Cherry Tomato & Spinach Stuffed Portobello Mushrooms

As I was slicing up the mozzarella for my children’s Margherita pizza, I became envious because it looked so good. Unfortunately, it wasn’t gluten-free for me. I’m the only one in my house that can’t have gluten, so meal making can be a little tricky at times. I opened up the fridge, looked through all of the drawers. I frantically searched 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 having my take of a gluten-free version of a Margherita pizza and it 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 that I find some when I venture out to the nearest Whole Food’s tomorrow. 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

  • 2 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


  • 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 and you get a thick sauce, turn off the heat and stir in the spinach. This may take 30-40 minutes depending how watery your tomatoes are.
  • When they are close to being done, 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 tops of each mushroom with the butter and place top side up on a baking tray.
  • Place baking sheet in oven for 5 minutes. Next, flip over the mushrooms, holding them up for as few seconds so all of the water comes out of the bottoms and brush with any remaining butter.
  • Slowly and very carefully, fill the bottoms of each mushroom cap. Top with thin slices of fresh mozzarella and chopped basil.
  • Place back into oven and cook 5 more minutes or until cheese has melted and started bubbling.

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