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Spinach and Havarti Stuffed Portobello Mushrooms

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

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Portobello mushrooms are so meaty and if prepared correctly, they can be just as satisfying as steak (almost ;)). One of my readers, Greg, wrote in telling me he had used the marinade from my grilled mushroom skewers for these portabello mushrooms stuffed with fresh spinach and topped with havarti. The cheese melts and softens the spinach. As Greg described it; “Wow.” Thank you Greg for this great idea!

You can eat the stuffed portobello mushrooms as a side or Greg suggested serving these as sandwiches in soft kaiser rolls. You’ll never miss the meat! My meat-loving husband LOVED the sandwich!

Ingredients for Stuffed Portobello Mushrooms:

4 Portabella Mushroom Tops (12 oz total), stems removed
1 Tbsp lemon juice
3 Tbsp olive oil
2 Tbsp chopped fresh parsley
1/2 tsp sugar
1/2 tsp salt
1 large or 2 small garlic cloves
2 tsp balsamic vinegar
4 slices havarti cheese
1 1/2 to 2 cups fresh spinach leaves

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

To make sandwiches:

4 kaiser rolls
1 Fresh garden tomato, sliced
Mayo to taste

How to Make Stuffed Portobello Mushrooms:

1. Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic clove, and 2 tsp balsamic vinegar) and vigorously whisk together

Spinach and Havarti Stuffed Portabello Mushrooms-9

2. Wipe mushroom tops clean with a damp paper towel and remove the stems. Brush top of mushrooms with marinade then flip over and brush remaining marinade evenly over the bottom of mushrooms. Refrigerate 30 minutes.

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

3. Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat for 6 minutes. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 minutes.

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

Cheese will melt, spinach will wilt, mushrooms will be heated through and tender and you’ll be super eager to eat one! P.S. don’t over cook the mushrooms or they will juice out.

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

Now, to make Vegetarian Portobello Sandwiches:

1. Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

Spinach and Havarti Stuffed Portobello Mushrooms

5 from 4 votes
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
These portobello mushrooms are marinated to perfection, stuffed with fresh spinach and topped with havarti. The cheese melts and softens the spinach. It makes for a great meatless sandwich.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$10
Servings: 4 stuffed portobellos or 4 sandwiches

Ingredients

Ingredients for Stuffed Portabellos:

  • 4 Portabello Mushroom Tops 12 oz total, stems removed
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 large or 2 small garlic cloves pressed
  • 2 tsp balsamic vinegar
  • 4 slices havarti cheese
  • 1 1/2 to 2 cups fresh spinach leaves

To make sandwiches:

  • 4 kaiser rolls
  • 1 Fresh garden tomato sliced
  • Mayo to taste

Instructions

  1. Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
  2. Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate 30 min.
  3. Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 min.
  4. The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.

How to make Vegetarian Portobello Sandwiches:

  1. Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

This was my taste test. Ahem. Yum!!

Spinach and Havarti Stuffed Portabello Mushrooms. The spinach softens under the melted cheese. Wow! Perfect as vegetarian sandwiches! | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Frances Dolan
    April 26, 2018

    Plan to make the sandwiches this weekend. I loved all the positive reviews. Thanks so much. Reply

    • Natasha's Kitchen
      April 27, 2018

      My pleasure Frances, I hope you love the recipe! Reply

  • Jessica
    November 1, 2015

    Made this tonight, but I didn’t have them on buns. Very good! Probably my new way of making mushrooms. Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      Thank you for the great review Jessica 🙂 . We eat them also just a like a steak 😀 . Reply

  • Elena
    September 17, 2015

    The best portabella burger ever! My husband is a meat lover but he didn’t miss the meat at all when I made the burger. I loved it , my kids loved it, everybody loved it. I think the havarti cheese is very important Reply

    • Elena
      September 17, 2015

      Oh and I didn’t have spinach so instead I used arugala. And still AMAZING Reply

      • Natasha
        natashaskitchen
        September 17, 2015

        That’s good to know that they taste great with arugula :). Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      Elena, thank you for such a great review, I’m so happy that your family enjoyed them :). Reply

  • September 17, 2015

    This looks absolutely amazing! And I’m not just saying that because I’m hungry xD
    But joke aside, I will give this a go this weekend – I have some guests coming over, and I think that this will be the perfect thing to serve for the party. Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      Erin, I would love to hear how they turned out :). They are great choice for parties. Reply

  • Olga
    September 11, 2015

    Where did you find Havarti cheese sliced like they would at the deli? I thought it was one of those fancier cheeses and I think I’ve only seen it sold in those chunks like the sell all the fancy cheeses. Thanks! Olga Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      I purchased this pre-sliced at Costco. It’s delicious! 🙂 Reply

      • Greg
        September 11, 2015

        Olga, I used Sargento presliced Havarti from the dairy case at my local store. Reply

  • Greg
    September 9, 2015

    I am honored that you tried it and even more so that you posted it, thank you Natasha! But you must take all of the credit, after all it was your mushroom marinade that inspired these ‘guiltless’ burgers in the first place! Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      Thanks again Greg! Your idea was brilliant 🙂 Reply

  • September 6, 2015

    I love a good Portobello burger! I really that you stuffed yours with such goodness- especially cheese! I could eat two or three of them! Reply

    • Natasha
      natashaskitchen
      September 6, 2015

      Ha ha I actually ate 2. The first one was my taste test ofcourse (completely necessary) 😉 Reply

  • September 6, 2015

    My hubby loves portobellos and I normally grill them and stuff with caprese salad but this is such a different take ! I will have to try it before grilling season is over. Yum! Reply

    • Natasha
      natashaskitchen
      September 6, 2015

      Oh my goodness that sounds amazing stuffed with caprese salad!! I think I’ll miss grilling season. Reply

  • Pelusa
    September 5, 2015

    Natasha: I’m not receiving your emails, the last one was Aug.22. Although I have subcribed but nothing. Reply

    • Natasha
      natashaskitchen
      September 5, 2015

      That’s my fault. I missed last weeks email because I was out of town :-O. Sorry!! I just sent out a new one. I checked to make sure you are on the list and I do see you there 🙂 Reply

  • September 5, 2015

    What a great idea! love it! Reply

    • Natasha
      natashaskitchen
      September 5, 2015

      Thank you Marina, we surely enjoyed them :). Reply

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