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Portabellas Stuffed with Blue Cheese

Ben Fink

Yield: Yields 4 mushrooms

These are delicious with steak. For a great main-course salad, toss some spinach with a little olive oil and balsamic vinegar, top with the mushrooms, and pour the hot pan juices over the leaves to wilt them.


  • 4 Tbs. olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 Tbs. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup port
  • 2-1/2 oz. fresh spinach leaves, washed and coarsely chopped (4 cups loosely packed)
  • 4 medium-size fresh portabellas (stems removed), wiped clean
  • 2 oz. blue cheese

Nutritional Information

  • Nutritional Sample Size per mushroom
  • Calories (kcal) : 250
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 10
  • Sodium (mg): 650
  • Carbohydrates (g): 12
  • Fiber (g): 2
  • Protein (g): 6


  • Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the onion and cook until soft and lightly browned, about 15 minutes. Add the garlic, thyme, salt, and pepper and cook for another 5 to 7 min. Add the port and cook until the liquid is reduced by about two-thirds, about another 10 minutes. Add the spinach and cook until it’s wilted. Transfer to a bowl and set aside. Wipe the skillet clean.
  • Gently rub a spoon on the underside of the mushroom caps to scrape off the gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add the mushrooms, gill side up, and cook over medium-high heat for 2 minutes. Flip and cook for another 2 minutes. Flip the mushrooms again so the gill side is up. Season with salt and pepper.
  • Top each mushroom with the onion mixture, pouring the juices over the mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the mushrooms are barely tender, about 5 minutes. Crumble the cheese on top, cover, and cook until the cheese has melted, about 2 minutes.


Rate or Review

Reviews (2 reviews)

  • butterscotch | 02/06/2021

    Very flavorful and pretty healthy take on stuffed mushrooms. I liked that the recipe doesn't include bread crumbs and that cheese is used sparingly.
    This is not a recipe for any night when you're pressed for time or feeling tired. All of the cooking times for the various steps add up to 48 minutes, and the prep work takes an additional 10 minutes or so. Next time, I will double the recipe because, given the time and labor involved, I'd like to have enough mushrooms left over for a few meals.

  • annaostlind | 06/07/2020

    Very tasty!! Will make again

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