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Spinach and Marinara Stuffed Portabella Mushrooms RecipeSpinach and Marinara Stuffed Portabella Mushrooms


Spinach and Marinara Stuffed Portabella Mushrooms Recipe

These stuffed mushrooms make a quick dinner option on a busy weeknight. They are loaded with a rich and hearty flavor that even meat lovers will enjoy. Add a side of whole wheat pasta or a salad to complete this healthy meal.

Nutrition Facts
Serving Size 1 mushroom
Amount Per Serving
% Daily Value*
Total Fat 7g
8%Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 1mg
Sodium 228mg
Total Carbohydrate 8.9g
Dietary Fiber 3g
Sugars 3.5g
Protein 3.1g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 2 servings

Preparation time: 7 minutes

Cooking time: 7 minutes

Baking time: 20 minutes


  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups packed, fresh spinach
  • 3 tbsp chopped black olives
  • 1 cup marinara sauce (low sodium)
  • 2 portabella mushroom caps, wiped clean
  • 2 tbsp freshly grated Parmesan cheese


Preheat the oven to 375 degrees Fahrenheit.

  1. In a large skillet, heat a ½ tablespoon of the olive oil over medium-high. Add the onion and garlic. Cook for 2 minutes.
  2. Add the spinach and cook until it wilts, about 5 minutes. Stir in the black olives and marinara. Cook 1 to 2 minutes more, until all ingredients are heated.
  3. Remove the stem from the mushroom cap and use a spoon to gently scrape out the gills to create a cup for your filling. Use the remaining 1/2 tablespoon of olive oil to coat each mushroom cap and the bottom of a 7 x 11 inch baking dish.
  4. Place the mushroom caps gill-side up in the baking dish and fill each with half of the spinach and marinara sauce. Sprinkle 1 tablespoon of cheese over each mushroom.
  5. Bake for 17 to 20 minutes, until the mushrooms are tender. Let sit 2 to 3 minutes before serving.
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