Spinach and Havarti Stuffed Portobello Mushrooms
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Portobello mushrooms are so meaty and if prepared correctly, they can be just as satisfying as steak (almost ;)). One of my readers, Greg, wrote in telling me he had used the marinade from my grilled mushroom skewers for these portabello mushrooms stuffed with fresh spinach and topped with havarti. The cheese melts and softens the spinach. As Greg described it; “Wow.” Thank you Greg for this great idea!
You can eat the stuffed portobello mushrooms as a side or Greg suggested serving these as sandwiches in soft kaiser rolls. You’ll never miss the meat! My meat-loving husband LOVED the sandwich!
Ingredients for Stuffed Portobello Mushrooms:
4 Portabella Mushroom Tops (12 oz total), stems removed
1 Tbsp lemon juice
3 Tbsp olive oil
2 Tbsp chopped fresh parsley
1/2 tsp sugar
1/2 tsp salt
1 large or 2 small garlic cloves
2 tsp balsamic vinegar
4 slices havarti cheese
1 1/2 to 2 cups fresh spinach leaves
To make sandwiches:
4 kaiser rolls
1 Fresh garden tomato, sliced
Mayo to taste
How to Make Stuffed Portobello Mushrooms:
1. Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic clove, and 2 tsp balsamic vinegar) and vigorously whisk together
2. Wipe mushroom tops clean with a damp paper towel and remove the stems. Brush top of mushrooms with marinade then flip over and brush remaining marinade evenly over the bottom of mushrooms. Refrigerate 30 minutes.
3. Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat for 6 minutes. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 minutes.
Cheese will melt, spinach will wilt, mushrooms will be heated through and tender and you’ll be super eager to eat one! P.S. don’t over cook the mushrooms or they will juice out.
Now, to make Vegetarian Portobello Sandwiches:
1. Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
Spinach and Havarti Stuffed Portobello Mushrooms
Ingredients
Ingredients for Stuffed Portabellos:
- 4 Portabello Mushroom Tops, 12 oz total, stems removed
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large or 2 small garlic cloves, pressed
- 2 tsp balsamic vinegar
- 4 slices havarti cheese
- 1 1/2 to 2 cups fresh spinach leaves
To make sandwiches:
- 4 kaiser rolls
- 1 Fresh garden tomato, sliced
- Mayo to taste
Instructions
- Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
- Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate 30 min.
- Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 min.
- The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.
How to make Vegetarian Portobello Sandwiches:
- Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This was my taste test. Ahem. Yum!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This sounds delicious, but I am in an apartment with no grill. What would be the oven instructions?
Hi Sarah, I haven’t tested this in an oven. If you experiment, let me know how you liked the recipe
I had all of the ingredients and was skeptical and only had an oven to use. This was absolutely delicious!! Of course. I never expect less with Natasha’s recipes! So so good!!!!
Thank you for sharing your experience, Irene! So glad you enjoyed it.
Plan to make the sandwiches this weekend. I loved all the positive reviews. Thanks so much.
My pleasure Frances, I hope you love the recipe!
Made this tonight, but I didn’t have them on buns. Very good! Probably my new way of making mushrooms.
Thank you for the great review Jessica 🙂 . We eat them also just a like a steak 😀 .
The best portabella burger ever! My husband is a meat lover but he didn’t miss the meat at all when I made the burger. I loved it , my kids loved it, everybody loved it. I think the havarti cheese is very important
Oh and I didn’t have spinach so instead I used arugala. And still AMAZING
That’s good to know that they taste great with arugula :).
Elena, thank you for such a great review, I’m so happy that your family enjoyed them :).
This looks absolutely amazing! And I’m not just saying that because I’m hungry xD
But joke aside, I will give this a go this weekend – I have some guests coming over, and I think that this will be the perfect thing to serve for the party.
Erin, I would love to hear how they turned out :). They are great choice for parties.
Where did you find Havarti cheese sliced like they would at the deli? I thought it was one of those fancier cheeses and I think I’ve only seen it sold in those chunks like the sell all the fancy cheeses. Thanks! Olga
I purchased this pre-sliced at Costco. It’s delicious! 🙂
Olga, I used Sargento presliced Havarti from the dairy case at my local store.
I am honored that you tried it and even more so that you posted it, thank you Natasha! But you must take all of the credit, after all it was your mushroom marinade that inspired these ‘guiltless’ burgers in the first place!
Thanks again Greg! Your idea was brilliant 🙂
I love a good Portobello burger! I really that you stuffed yours with such goodness- especially cheese! I could eat two or three of them!
Ha ha I actually ate 2. The first one was my taste test ofcourse (completely necessary) 😉
My hubby loves portobellos and I normally grill them and stuff with caprese salad but this is such a different take ! I will have to try it before grilling season is over. Yum!
Oh my goodness that sounds amazing stuffed with caprese salad!! I think I’ll miss grilling season.
Natasha: I’m not receiving your emails, the last one was Aug.22. Although I have subcribed but nothing.
That’s my fault. I missed last weeks email because I was out of town :-O. Sorry!! I just sent out a new one. I checked to make sure you are on the list and I do see you there 🙂
What a great idea! love it!
Thank you Marina, we surely enjoyed them :).