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Spinach Avocado Stuffed Portobellos

Spinach Avocado Portobellos 1

     The other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos. Then it dawned on me. What on earth does one stuff in a portobello mushroom?

     That’s when I found this. Kale pesto with fresh avocado all mixed together and stuffed into an oven-roasted portobello. Y to the Yum! BevCooks isn’t a vegan blog, but it has lots of great recipe ideas that can be veganized (I love doing that :D).

Spinach Avocado Portobellos 2

     So, I made my own vegan version. And it tastes wonderful.

    I must say that this recipe tastes delicious with either the large portobellos or small baby bellos or both. However, if you’re serving someone (or yourself) who isn’t used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming. I probably wouldn’t use these as entrees, unless you or your guest are just in love with avocado and portobellos. (Me!! I totally sliced up the big ones and ate them with vegan mayo in a sandwich. Confessions of an avocado and mushroom and spinach fanatic…)

     To start, you’re going to brush the caps and rims of your ‘shrooms with a little extra virgin olive oil. Spinach Avocado Portobellos 3

     Next, you’re going to roast them in a hot oven at 450 degrees Fahrenheit. (Yes, they were steaming, so that’s why Mr. ‘Shroom on the right looks slimy. He wasn’t. It’s just steam. :D) Make sure you dump the water out of the caps, as it’s sure to collect in there while they’re baking.

Spinach Avocado Mushrooms 4

     Next, you’re going to make your filling, spoon it into your mushrooms, and sprinkle with some sliced almonds. At this point, you can either serve ‘em up with the raw filling or throw them back in the oven for a couple more minutes to brown up the tops a little (my personal preference). They’re delicious both ways. Spinach Avocado Portobellos

And there you have it, my friends, an easy soy-free, gluten-free, stress-free appetizer option for your Valentine’s Day dinner menu.

Don’t forget the entree: Mushroom Ravioli with Sun-dried tomato “Cream” Sauce

And the dessert: Lemon Strawberry Sweetheart Cakes

And the salad with Creamy Basil Salad Dressing

Come back tomorrow for the drink, and that will conclude our Valentine’s Day menu series.


Spinach Avocado Stuffed Portobellos

Serves 3-6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Starter
Occasion Casual Party, Formal Party, Valentines day


  • 2 Portobello mushrooms (Or leave out the large Portabellos completely and just use 8 oz of Baby Bellos)
  • 6-8 Baby bellos (Or 1 more large Portobello mushroom)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 1/2 cup fresh baby spinach (well packed)
  • 1 clove garlic
  • 1 ripe avocado
  • 1/4 cup walnuts (toasted, if you want)
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon lemon juice
  • salt to taste
  • handful of sliced almonds (for garnish)


Step 1
Preheat your oven to 450 degrees Fahrenheit.
Step 2
Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.
Step 3
Line two rimmed baking sheets with foil or your favorite non-stick waterproof liner. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges and caps of your mushrooms with a tiny bit of oil.
Step 4
Place your mushrooms, cap side down, on your baking sheets, putting your baby bellos and large mushrooms on separate pans, as they need to bake for different lengths of time. Sprinkle the gills with a little salt.
Step 5
Bake all mushrooms at 450 degrees F for about 7 minutes, then remove your baby bellos. Leave the big ones baking for another 3-5 minutes (total of 11-12 minutes), or until the edges are starting to get all wrinkly and dry and delicious. Pour water out of caps and put back on your baking sheet.
Step 6
For your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth.
Step 7
Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Now, taste it, and add salt to your preference.
Step 8
Spoon filling into your mushrooms and sprinkle with sliced almonds.
Step 9
At this point, you can serve your mushrooms with the raw filling if you wish (This is the stage at which all of the large mushrooms were photographed.). Or, if you are like me, and you love everything to be piping hot before you eat it, put your stuffed mushrooms back in the oven at 450 degrees F for another 3-5 minutes (This is the stage at which the small mushroom close-ups were photographed). This will dry out your filling just a tiny bit, and make it even more delicious, in my opinion.
Step 10
Serve 'em up and gobble 'em down. :)


1. This recipe contains raw garlic. If you aren't a fan of raw garlic, just throw your garlic clove in with your mushrooms and let them roast for a few minutes before blending them up with your spinach.

2. This recipe tastes delicious with either the large portobellos or small baby bellos. However, if you're serving someone (or you yourself) who isn't used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming.

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{ 31 comments… add one }

  • Julia February 15, 2013, 12:20 am

    Come to moma, little avocado mushroom boats! ;) These look great and I bet they make a very pleasing appetizer for guests!

    • Lindsay February 15, 2013, 9:10 am

      Oh Julia! They were so yummy!

  • Carla February 15, 2013, 11:40 am

    Must try this, it looks really really yummy =)

  • Jewell April 26, 2013, 1:44 pm

    Mmmmm, I have some Haas avocados at home, just waiting for a recipe like this, thanks!!

    • Lindsay April 27, 2013, 10:31 pm

      Welcome! I think I’m in love with avocados….;)

  • Robyn April 30, 2013, 7:05 pm

    I just made these for dinner and they were wonderful!

    • Lindsay May 1, 2013, 8:01 am

      Yay! I’m so glad you liked them, Robyn!

  • Jaime May 24, 2013, 5:26 pm

    Oh, YUM!

    I am a vegetarian, looking for ways to cut down on wheat … so I just made this for lunch and it was DELISH! Thank you so much for sharing this wonderful recipe!

    • Lindsay May 24, 2013, 5:30 pm

      Thanks, Jaime!

  • Cyndi June 25, 2013, 9:11 am

    I’m trying to go vegetarian/vegan. I am going to make this today, it looks fabulous. Thanks for sharing your wisdom.

  • Diane July 24, 2013, 4:05 pm

    You never state what to do with the baby bellos…I’m assuming chop and add to avocado mixture before filling large caps?

    • Lindsay July 24, 2013, 8:41 pm

      Hi Diane! Sorry for the confusion. This recipe is designed to work for either large portobellos or baby bellos or a combination of both. If you choose to use baby bellos, just roast them the same as you would the large ones, then stuff them with the avocado spinach filling. :) I used a combination of both baby bellos and large portobellos, which is why you see both big and small ones in the pictures. :)

      • Lindsay July 24, 2013, 8:42 pm

        P.S. My personal favorite is to stuff the baby bellos and leave the big bellos out entirely. They are perfect little appetizers. :)

        • Diane August 14, 2013, 7:19 pm

          Thanks! These were delicious!

          • Lindsay August 14, 2013, 9:15 pm

            Great, Diane! I’m so glad!

  • Jen August 23, 2013, 9:33 am

    These look amazing! Quick question- what is the purpose f the nutritional yeast in this recipe?

    • Lindsay August 23, 2013, 5:25 pm

      To me, the nutritional yeast gives a somewhat “cheesy-ish” flavor. If you don’t have it or don’t like, feel free to leave it out.

  • Ana August 24, 2013, 1:50 am

    Hi! this is a great recipe, do you think I could make it ahead and freeze it? I’m looking for appetizer ideas for a wedding where the bride has several dietary restrictions, and these meet all of the criteria! they would need to be made ahead of the big day…Thanks =)

    • Lindsay August 24, 2013, 10:07 pm

      Hmm….I’m totally into the freezing in advance thingy for weddings. I actually made falafels for my wedding and froze them in advance too. However, I’ve not tried it yet with this recipe. If I were you, I would make a small batch of these and try freezing them for a few days to a week to see how they taste after being thawed. I’d love to hear if it works for you! :)

      • Kate November 16, 2013, 10:00 am

        Hi there! I came across this page looking for Thanksgiving ideas for food I’m going to bring to the future in-laws’ house :) Anyway this comment got me wondering – did you cater your own wedding? Did you have a vegan/partially vegan wedding? Curious if you would want to do a blog post on any of that if it applies. And thanks for the recipe! I think this is going to go into the menu (with roasted butternut squash with kale from ohsheglows, fresh cranberry relish from marthastewart, and creamed kale from kelliesfoodtoglow) :) And of course my world famous (veganized) mashed potatoes :) (I get the technique from here: and add one clove minced garlic) Sorry for the somewhat ranty unrelated commenting but I figure everyone loves vegan holiday ideas. Happy holidays!

        • Lindsay November 20, 2013, 11:51 am

          Sounds delicious, Kate! Yes, I (with the help of my husband and many dedicated friends and family) catered our own vegan wedding food and cake. It was an experience for sure. The food tasted AMAZING. The whole thing was a bit stressful, but our guests (many of which were also vegan or at least vegetarian) really appreciated the effort and the fact that there was TONS of food. Many people went home with extras to eat during the week. We made a *little* too much. ;) I would love to do a blog post on that sometime. Thanks for the idea.

  • C August 26, 2013, 7:39 pm

    Made these tonight burnt my mouth eating them was to anxious to eat them because the smell was intoxicating ! Great recipe ! Definitely going in my Allstar recipe book!

    • Lindsay August 27, 2013, 6:58 am

      Thanks, C! Lol…sorry you burnt your mouth!

  • Skylar March 22, 2014, 9:36 pm

    Oh my goodness! Made these as a side for hubby’s delicious grilled tilapia. Added minced roasted radishes and subbed feta cheese for the nuts. So darn, incredibly, ahhhh, devine. Thank you :-)

    • Lindsay March 22, 2014, 10:42 pm

      Yay! I’m so glad you liked it, Skylar! :)

  • Laurie Nathe May 11, 2014, 3:13 pm

    You really shouldn’t wash your mushrooms, just wipe them off with a paper towel or a small brush. Then they do not get slimy. The recipe looks good, maybe I will have to make a version of this.

    • Lindsay May 12, 2014, 12:10 am

      You’re right, Laurie. If you can help it, it’s probably best to avoid getting the mushrooms too moist. I should really go back and adjust this recipe to reflect that. ;) Thanks for the heads up.

  • Jill July 5, 2014, 1:10 am

    Made this for our 4th of July “barbecue”. They were DELICIOUS!!!!!!

    • Lindsay July 15, 2014, 5:44 pm

      Wonderful! Thanks for taking the time to let us know. :)

  • Clary July 26, 2014, 11:33 am

    Lindsay, I see from the comments that you catered your own wedding with the help of friends. My daughter is interested in doing the same (vegan/vegetarian). I don’t know how to do it, logistically. Did you make a lot of food and freeze it? How did you get it all ready on the big day and still do bride stuff? I would appreciate any tips. Thanks

    • Lindsay July 26, 2014, 11:12 pm

      Hi Clary! Yes…we catered our own wedding, with the help of MANY family members and friends. Our menu was Mediterranean themed–with pita bread, falafels, hummus, fresh veggies, vegan mayo (for falafel sandwiches), tabbouleh salad, 2 other salads, crackers, cake, and punch. We bought frozen falafel mix from a little Arab grocery store, fried the falafels, then refroze them. We bought all the veggies and ingredients for the salads a few days before the wedding, and family and friends assembled them (with recipes that I had given them) the wknd of the wedding. We made our wedding cake in advance (minus the frosting) and froze it–which I don’t recommend. Freezing cake tends to dry it out somewhat.


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