Make Meatless Monday more delicious with this Spinach Portobello Stuffed Mushroom Bake. Hearty mushrooms, nutrient-rich spinach, and savory flavors come together in this wholesome dish, creating an unforgettable vegetarian meal that’s both nourishing and crave-worthy!

Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

Meatless Mondays, or any day without meat, are never an issue for me because I love vegetables. With hundreds of vegetarian recipes up my sleeve, my Meatless Monday: Spinach Portobello Stuffed Mushroom Bake is easily one of my favorites!

Mushrooms are nature’s meat with their hearty texture, and in this dish, they truly shine. Packed with veggies, sharp white cheddar, and a spicy kick, this bake has so much flavor! The gooey cheese melts perfectly into the vegetables, creating a warm and satisfying dish that’s well-balanced, mouthwatering, and downright irresistible.

One bite, and you just might roll Meatless Monday into Tuesday!

HOW I MADE OVER THIS Bake :

I don’t use a lot of oil or unnecessary ingredients. Yes, there’s white cheddar, but I believe in balance. Because let’s be real, I refuse to give up cheese. White cheddar is rich in calcium for strong bones and teeth, and it contains vitamin D to help your body absorb that calcium. And with so many other good-for-you ingredients in this dish, it all evens out. Balance, right?

Mushrooms are packed with antioxidants, B vitamins, and minerals like selenium, which support immune health and energy production. Spinach is a powerhouse of vitamins A, C, and K, along with iron and folate, which promote healthy skin, strong bones, and proper blood circulation. Onions bring in compounds that support heart health and reduce inflammation. Bell peppers are loaded with vitamin C, giving your immune system a boost while keeping your skin glowing. Chili flakes add a spicy kick while delivering capsaicin, a compound known to boost metabolism, reduce inflammation, and improve circulation.

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, soy-free, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Portobello mushrooms
Fresh spinach
Cremini mushrooms
Bell pepper
Onion
White cheddar
Parmigiano Reggiano
Fresh Garlic
Granulated garlic
Salt
Chili flakes
Olive oil

THIS IS HOW YOU’LL MAKE IT:

Preheat oven to 400°F.

Leave the portobellos whole and place them on a parchment-lined baking sheet. Lightly rub both sides with oil, then sprinkle with salt and garlic granules. Bake for about 10 minutes to soften.

While the portobellos cook, dice the cremini mushrooms, then chop the onion and bell pepper into small ½-inch pieces. Each color of bell pepper has its own unique flavor. I prefer a mix of red and orange for this recipe, but use whatever you have on hand. Mince the garlic. Use one or two cloves, depending on how many vampires you’re trying to keep away! In most of my recipes, I use both fresh and granulated garlic for extra depth.

Heat a bit of oil in a large pot over medium heat and sauté the onions. After about 3 minutes, once they begin to brown slightly, add the spinach, mushrooms, salt, minced garlic, garlic granules, and chili flakes. Cook for 5 to 7 minutes, stirring occasionally. The spinach will wilt, and the mushrooms will soften.

By this point, the portobellos should be done roasting. They’ll be tender but full of liquid, so carefully pat them dry with paper towels. Set them aside and reduce the oven heat to 350°F.

Grate the cheddar and add it to a medium-sized bowl with the Parmigiano Reggiano. Drain as much liquid as possible from the cooked veggies, then add them to the bowl. Stir to combine. It’s OK if the cheese starts to melt. Give it a taste and adjust the seasoning if needed.

Divide the mixture evenly among the mushroom caps. Top with a little more of both cheeses, then return them to the oven. Bake for a few minutes until the cheese is nice and melty!

Serve with a salad or your favorite sides and dig in!

SERVING SUGGESTIONS:

Pair this bake with a fresh side salad or quinoa for a complete plant-based meal. On non-meatless days, top it with roasted chicken for extra protein.

SUBSTITUTIONS, TIPS, AND NOTES:

For a dairy-free option, swap white cheddar with your favorite plant-based cheese.

If you're using frozen spinach, a 16-oz bag will be more than enough. Thaw it completely and squeeze out any excess moisture. Taste the mixture and adjust the seasoning to ensure everything is well-balanced before baking.

STORAGE AND LEFTOVERS:

Store in the fridge for 5 – 6 days. Reheat in the oven for 5 minutes or until heated through.  

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Sweet & Savory Orange Honey Rosemary Chicken Thighs
Wholesome Veggie Stuffed “Mexican” Egg Bake
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Lightened-Up Cauliflower Fried Rice with Shrimp

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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