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Spinach and Marinara Stuffed Portabella Mushrooms RecipeSpinach and Marinara Stuffed Portabella Mushrooms


Spinach and Marinara Stuffed Portabella Mushrooms Recipe

These stuffed mushrooms make a quick dinner option on a busy weeknight. They are loaded with a rich and hearty flavor that even meat lovers will enjoy. Add a side of whole wheat pasta or a salad to complete this healthy meal.

Nutrition Facts
Serving Size 1 mushroom
Amount Per Serving
% Daily Value*
Total Fat 7g
8%Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 1mg
Sodium 228mg
Total Carbohydrate 8.9g
Dietary Fiber 3g
Sugars 3.5g
Protein 3.1g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 2 servings

Preparation time: 7 minutes

Cooking time: 7 minutes

Baking time: 20 minutes


  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups packed fresh spinach
  • 3 tbsp chopped black olives
  • 1 cup marinara sauce (low sodium)
  • 2 portabella mushroom caps, wiped clean
  • 2 tbsp freshly grated Parmesan cheese


Preheat the oven to 375 degrees Fahrenheit.

  1. In a large skillet, heat ½ tablespoon of the olive oil over medium-high. Add the onion and garlic. Cook for 2 minutes.
  2. Add the spinach and cook until it wilts, about 5 minutes. Stir in the black olives and marinara. Cook for 1 to 2 minutes more, until all ingredients are heated.
  3. Remove the stem from the mushroom cap and use a spoon to gently scrape out the gills to create a cup for your filling. Use the remaining 1/2 tablespoon of olive oil to coat each mushroom cap and the bottom of a 7x11" baking dish.
  4. Place the mushroom caps gill-side up in the baking dish and fill each with half of the spinach and marinara sauce. Sprinkle one tablespoon of cheese over each mushroom.
  5. Bake for 17 to 20 minutes, until the mushrooms are tender. Let sit for 2 to 3 minutes before serving.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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