Mushroom and Swiss Stuffed Portobello Mushrooms

Are you tired of the same old boring side dishes at dinner time? Looking for a way to add some excitement to your meals? Look no further than these delicious Mushroom and Swiss Stuffed Portobello Mushrooms! This recipe takes the classic combination of mushrooms and Swiss cheese to a whole new level by stuffing them inside a hearty portobello mushroom cap. In this blog post, we will walk you through the steps to create this mouthwatering dish, from selecting the perfect ingredients to serving up a gourmet meal that will impress your friends and family. So grab your apron and let’s get cooking!


  • 4 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup baby spinach, chopped
  • 1/2 cup Swiss cheese, grated
  • 1/4 cup breadcrumbs
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon. Place the mushrooms on a baking sheet.
  3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  4. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
  5. In a mixing bowl, combine the cooked onion, garlic, and spinach with the Swiss cheese and breadcrumbs. Season with salt and pepper.
  6. Spoon the mixture into the mushroom caps, pressing down gently to pack the filling.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  8. Remove from the oven and garnish with chopped parsley before serving.
  9. Enjoy your delicious Mushroom and Swiss Stuffed Portobello Mushrooms!