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Onion-Stuffed Portobellos

 Onion-Stuffed Portobellos
These stuffed mushrooms make a pretty visual with burgundy-colored onions and deep green spinach. To serve as appetizers, use small baby Portobello mushrooms and serve over shredded lettuce.—Marie Rizzio, Interlochen, Michigan
4 ServingsPrep: 25 min. Cook: 15 min.


  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/4 cup olive oil, divided
  • 1 cup port wine
  • 2-1/2 cups coarsely chopped fresh spinach
  • 4 medium portobello mushrooms
  • 1/2 cup crumbled blue cheese


  • In a large skillet, cook the onion, garlic, thyme and 1/8 teaspoon
  • salt and pepper in 2 tablespoons oil over medium heat for 15-20
  • minutes or until onion is golden brown, stirring occasionally. Stir
  • in wine. Bring to a boil; cook until liquid is reduced by
  • two-thirds, about 8-10 minutes. Add spinach; cook until wilted.
  • Remove and discard stems and gills from mushrooms. In a large
  • skillet, cook mushrooms in remaining oil over medium heat for 2
  • minutes on each side. Sprinkle with remaining salt and pepper.
  • Fill mushrooms with onion mixture; cover and cook for 5-7 minutes or
  • just until mushrooms are tender. Sprinkle with cheese; cover and
  • cook 2 minutes longer or until cheese is melted. Yield: 4 servings.

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Onion-Stuffed Portobellos (continued)

Nutritional Facts: 1 stuffed mushroom equals 267 calories, 19 g fat (5 g saturated fat), 13 mg cholesterol, 408 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.