Uncategorized/ Vegetarian

Portobello Florentino

Portobello Florentino: Easy Spinach Stuffed Mushroom Recipe by Little Miss Bakery

The thing that makes plant based eating awesome and difficult at the same time is that clause “minimal use of animal products”. It’s really open to interpretation how much animal product that entails in any given meal, or a given day if you look at it like that. I’m sure there’s a lot of different opinions out there, but the way I look at it is that my meals should be based around plants and whole foods. The majority should be that, not animal products, and not wheat products like pasta or bread. The same goes for your daily diet, which is actually a much better way to look nutrition.

Having that flexibility makes this diet sustainable. The phsycology of a plant based diet is so incredibly different from any other diet I’ve tried. There are no strict rules. There are no “forbidden” foods. It’s simply a new way of looking at food and finding your own minimal and how that works for your family.

Here’s the thing with stuffed mushrooms – they are best with a little cheese.

This easy spinach stuffed mushroom recipe is a wonderful plant based dinner your family will love.

Gosh, I love cheese. I don’t eat it very much, but I really like it with certain dishes. You’ll often see my food pictured with a sprinkle of Parmesan; it just adds the perfect touch to finish off a meal. Other than that though, I don’t make cheesy meals ever… except stuffed mushrooms.

If you’re like me and don’t eat much cheese, fresh mozzarella will be quite the treat for you. Even consider taking the time to make your own with milk from local cows – it apparently only takes 30 minutes! 

As always, leave me comments to let me know how it goes. I love hearing from you!

Try out these delicious Stuffed Mushrooms or Portabella Mushroom Pizzas if you are looking for amazing plant based mushroom recipes!

Portobello Florentino

Print Recipe
Serves: 3-4 Cooking Time: 1 hour


  • 3-5 portobello mushrooms, depending on size
  • 1 small yellow onion
  • 2 medium tomatoes
  • 1 bunch spinach (about 3 cups)
  • 3 cloves garlic
  • 1/4 tsp crushes red pepper
  • 1/4 cup balsamic vinegar
  • About 5 oz fresh mozzarella
  • 1/4 cup panko bread crumbs
  • 6 springs thyme, leaves removed and stems discarded
  • About 1 tbsp Parmesan cheese
  • Salt and pepper to taste



Heat a large skillet over medium heat. Finely dice the onion. Add olive oil to the skillet, and then the onion. Salt. Sauté for 5-7 minutes until translucent.


Remove the stems from the portobello mushrooms and rinse. Dice stems. Dice tomatoes and garlic.


Add diced stems and tomatoes to the skillet along with the garlic, red pepper flakes and half of thyme sprigs. Salt and cook for about 2 minutes. Add balsamic vinegar and increase heat to medium high. Bring to a rapid simmer and simmer until liquid is reduced, about 10 minutes. Salt and pepper to taste.


While vinegar is simmering, preheat the oven to 400F. Wash the portobellos. place on a baking sheet gill side up. Divide thinly sliced fresh mozzarella between the mushrooms, laying evenly on the gills. When spinach mixture has reduced, place mushrooms in oven for 10 minutes.


Mix bread crumbs, remaining thyme (removed from stem) and parmesan together. Salt and pepper. Remove mushrooms from oven after 10 minutes and sprinkle generously with bread crumb mixture. Return to oven for 20 - 25 minutes. 


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