Spinach and Andouille Stuffed Portobello Mushrooms
Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Portobello mushroom caps, stuffed with spinach, cheese and andouille sausage.
  • 4 large portobello mushroom caps (about 3.5" wide), stems and gills removed
  • 1 leek, finely chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1/2 tsp Creole seasoning, more to taste (I like Tony Chachare)
  • 12 oz fresh baby spinach
  • 1 Aidell’s andouille sausage link, chopped into ~1/4” pieces (see notes)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup grated Trader Joes Lite Three Cheese blend (see notes)
  • 1/4 cup chopped green onions (about 2 stalks)
  • 3 tbsp seasoned breadcrumbs, divided
  • 1 egg
  • salt and pepper, to taste
  1. Preheat oven to 350F.
  2. Clean your mushrooms by using a spoon to remove the gills. If you like, save any portobello stems, chop them up and add them to the spinach filling.
  3. Season mushroom caps with salt and pepper and place gill-side up on a baking sheet. Bake for 12 minutes, until tender. Mushrooms tend to give off a lot of water, so make sure to drain any liquid from the caps and the baking sheet.
  4. While the mushrooms are baking, heat a large skillet over medium heat and add in olive oil. Saute leeks and garlic for a few minutes. Add in creole seasoning (or seasoning of your choice). Add in the spinach - it probably won’t all fit into the pan at once, so add it in batches. Cook until all the spinach is wilted. You can also add in any chopped mushroom stems from cleaning your portobellos at this point. Place in a bowl and let cool slightly.
  5. In a small bowl, beat egg and season with salt and pepper.
  6. Add the chopped andouille sausage, Parmesan cheese, shredded cheese, green onions and 2 tbsp of breadcrumbs to the spinach mixture and stir to combine. Taste and adjust seasoning as needed. Add in the beaten egg and mix.
  7. Divide the spinach mixture between the 4 mushroom caps. Sprinkle the tops of each cap with remaining 1/4 cup of cheese and 1 tbsp of breadcrumbs.
  8. Bake an additional 10 minutes, until filling is warmed through and cheese is nice and melty.
Nutritional information based on recipe above. Using any of the substitutions below will result in different nutritional values.

For the andouille, you can substitute any protein you'd like, add more protein or leave it out completely and make this a vegetarian dish.

For the cheese, feel free to use your favorite shredded cheese - it doesn't have to be "light", I'm just outchea tryna cut some calories! Mozzarella is great!
Nutrition Information
Serving size: 1 mushroom cap Calories: 218 Fat: 10g Saturated fat: 4g Trans fat: 0 Carbohydrates: 16g Sugar: 2g Sodium: 679mg Fiber: 4g Protein: 18g Cholesterol: 72mg
Recipe by FMITK: From My Impossibly Tiny Kitchen at https://www.fmitk.com/spinach-and-andoobello-mushrooms/