Spinach and Grains Stuffed Mushrooms

This is a wonderfully easy recipe that packs a whollop of delicious flavor and texture. This can be a full meal, or use smaller mushroom caps as an appetizer dish.

Prep time: 10 minutes

Cook time: 20 minutes (using pre-cooked grains)

Servings: 2 as an entree or 4 as appetizer


  • 4 large portobello caps to serve 2, or 12 small mushroom caps to serve 4 as an appetizer
  • 2 cups tightly packed spinach (fresh or frozen)
  • 1 cup cooked grain: sorghum, Israeli couscous, farro, wheatberries or freekah
  • Cheese of your choice (I used my melty mozzarella)
  • 1/4 cup shallots (dried or fresh)
  • 1/4 cup toasted, chopped walnuts (optional)
  • Salt and Pepper to taste


  1. Cook your grains as package indicates either on the stove which may take 50-60 minutes, or in the pressure cooker.
  2. Preheat oven to 375 degrees.
  3. Remove any stems from mushrooms, and chop them up. Using a spoon, scrape away some of the dark ‘gills’ from the underside of each mushroom (only if you’re using large porto caps).
  4. Chop spinach and add to medium size bowl with chopped mushroom caps and the rest of the ingredients while grains cook. Stir all together well. Don’t forget to taste this mix and add more S/P as needed!
  5. When grains are cooked through, add them to the bowl and mix in well.
  6. Place mushroom caps on parchment lined baking sheet, and stuff each mushroom cap generously.
  7. Bake for 20 minutes, then top with toasted walnuts and enjoy!

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