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Creamy Spinach-Stuffed Portobellos

"Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious."
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37 m servings 129 cals
Original recipe yields 4 servings


  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.
  2. Stir the bread crumbs and cheese in a small bowl.
  3. Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
  4. Roast at 425 degrees F for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
  5. Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.

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Read all reviews 17
  1. 24 Ratings

Most helpful positive review

Gave this one a try last night, though I had to make some last-minute substitutions (my store was out of the large portobellos, so I bought a 8oz pack of baby bellas). Since I had smaller mushro...

Most helpful critical review

First couple bites were good then I started to get overwhelmed by the salt from the soup (and I used low sodium). Had to load up on the Frank's Red Hot to balance the salt. Wanted to like this...

Most helpful
Most positive
Least positive

Gave this one a try last night, though I had to make some last-minute substitutions (my store was out of the large portobellos, so I bought a 8oz pack of baby bellas). Since I had smaller mushro...

Quick & Easy. I added some sauteed garlic and black pepper. Try to cook down the tomatoes as much as possible. With the juicy tomato and condensed soup, there seemed to be too much liquid when I...

This was good I added 1/2 a brick of cream cheese to the filling mixture it made it a little creamier. I also cut up the steams and sauted them with the onions rather than throwing them out...

I'm so glad I read the reviews before cooking this because a whole can of soup would've been too runny. I used crm of mushroom soup instead of celery and it worked out great. I don't think thi...

Delicious recipe, and a great meat-free weeknight meal. These were very creamy and filling, even my BF (who wasn't excited about a meatless meal) really enjoyed them.

What a surprise! I was expecting something bland and watery, given the lack of spices in the ingredients. I thought this dish was absolutely delicious. I made several substitutions because I did...

Really Good! Definitely will make again. Might try Cream of Mushroom next time.

Love it. Very easy and taste great.

Pretty good, definitely think a whole can of soup is too much, a half would have been a lot better and the cream of celery over powered it. cream of mushroom would be better we think. definitely...