Spinach & Pecan Stuffed Portabella Mushrooms

READY IN: 45mins




  • Preheat oven to 375.
  • Place portabella mushrooms, gills up, in a greased baking dish. Set aside.
  • Heat oil in a large frying pan over medium heat.
  • Add onions and thyme to pan and cook until onions are translucent.
  • Add garlic to pan and cook until softened, approximately 2 minutes. Be careful not to burn your garlic.
  • Add spinach and breadcrumbs to pan.
  • There will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. Add a little at a time until the mixture is able to hold itself together nicely. If you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
  • Add the pecans.
  • Remove pan from heat and add parmesan cheese.
  • Salt and pepper to taste.
  • Divide mixture and mound over the portobello mushrooms.
  • Add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
  • Bake for 30 minutes until mushrooms are cooked through.