Cheesy Stuffed Portobellos

Cheesy Stuffed Portobellos
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 onion, chopped
  • 6 sun-dried tomatoes packed in oil, thinly sliced
  • 2 6 ounce bags fresh baby spinach, coarsely chopped
  • 2 slices leftover deep-dish cheese pizza, cut into bite-size pieces
  • 8 ounces shredded mozzarella cheese (2 cups)
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Salt and pepper
  • 4 large portobello mushroom caps


Preheat the oven to 350 degrees . In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes. Season the stuffing with salt and pepper and remove from the heat.

Using a spoon, scrape the gills from the inside of each mushroom cap and discard. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet.

Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese. Bake until the cheese is bubbly, 20 minutes. Top with more chopped basil.