Stuffed portobello mushrooms with spinach and cornmeal

Stuffed portobello mushrooms with spinach and cornmeal

By 13/03/2018

Recently I read an article on the Times newspaper on how mushrooms should be considered a superfood. They contain lots of vitamins particularly vitamin D which many people in Northern countries like the UK are very low of; they also have many minerals and virtually no fat.  Several studies have also revealed that mushrooms could help reduce the risk of heart disease and cancer.

In any case, superfood or not I have always used mushrooms in my cooking: a pasta with mushrooms is one of the quickest ones to prepare and very tasty too.

This time I wanted to try stuffed mushrooms that's why I bought the Portobello variety which are perfect for this purpose.

I have used cornmeal and a bowl of spinach with an egg to make a nice gluten free topping. I have added some breadcrumbs (use gluten free ones if you are celiac) but you can leave them out and use only cornmeal if you prefer. Adding breadcrumbs will help making a softer consistency though.

I served them with salad and rustic bread for a light and tasty lunch.

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes
  • Yield : 4



Clean the mushrooms with a damp cloth or with a little bit of water (do not soak them in water).

Sprinkle them with a little bit of salt.

Steam the spinach then put them in a processor with the cheese, the egg, the nutmeg, parsley, breadcrumbs and cornmeal, salt and pepper and 3 tbsp of olive oil. Whiz to a puree consistency. Add a little more olive oil enough to get a smooth consistency. Mix well and spread the mixture on top of the mushrooms.

Making stuffed mushrooms

Sprinkle them with a little olive oil, some more grated cheese and bake at 200C of 390F for approximately 30 minutes or until golden on top. Serve warm.

Stuffed mushrooms with spinach and cornmeal

Stuffed mushrooms with spinach and cornmeal

Gluten free stuffed mushrooms with spinach and cornmeal

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14 Responses to Stuffed portobello mushrooms with spinach and cornmeal

  1. Marcellina

    A great idea to stuff mushrooms with spinach. I usually use bacon but I love that your version makes it meat free. Isn’t it funny about vitamin D. Here in Northern Australia, where the sun shines most days of the year, many of us have been found to be low in vitamin D. I, in fact, take supplements. Because of the fear of skin cancer we are all using sun protection creams and are missing out on all that great vitamin D. I will be sure to tuck into some stuffed mushrooms this week!

    • Alida

      That is very interesting Marcellina. You are right about people using too much suncream. A little bit of sun is good for you, we need to be reminded of that!

  2. La cucina di Molly

    Che buoni i funghi, mi ispira molto questa farcitura con gli spinaci, devono essere molto gustosi, da provare!

    • Alida

      Tanto per cambiare un’po. Non conosco molto questi funghi ma mi piacciono un sacco.

  3. Colley

    This is very good. I pretty much followed the directions except I also added parmesan cheese and a little extra mozzarella. Served them as a side with grilled steak and a salad.

    • Alida

      Oh yes, with steak they are perfect!

  4. 2pots2cook

    Wow ! Never stuffed mushrooms with these ingredients ! Sounds great ! Will do. Thank you very much !

  5. speedy70

    Ma che bella idea, grazie, mi piace molto!!!!

    • Alida

      Si un’po diversa dal solito. Mi piace sperimentare un’po.

  6. elisabetta

    What a clever little recipe. The topping ingredients are identical to our beloved torta salata di bieta o spinaci (except for the cornmeal) which is a must at Easter but also enjoyed throughout the year. I must, must do these stuffed mushrooms, grazie!

    • Alida

      Prego cara, you have now reminded me of torta pasqualina which I want to make for Easter. You certainly are a great cook Elisabetta.

  7. All That I'm Eating

    These are such an amazing green colour, they look great and sound delicious. I love portobello mushrooms!

    • Alida

      I haven’t used these mushrooms very often. This recipe has reminded me how delicious they are!

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