Stuffed mushrooms

Recipes/Student Living by
Holly Stewart
Holly Stewart

This weekend we had a guest stay with us, and wanted to impress them with a delicious dinner. We decided to make maple and spice glazed carrots and parsnips, three cheese mashed potatoes, and stuffed mushrooms. The stuffed mushrooms are a particularly good option if you’re feeding a vegetarian, but even carnivores will enjoy this delicious recipe.


  • Portobello Mushrooms (1 1/2 per person)
  • Two minced garlic cloves
  • Handful of freshly grated parmesan
  • Bag of spinach
  • Salt and pepper
  • Olive oil
  • Toasted pecans (optional)


1. Set aside one mushroom per person, these will later be grilled. Chop the remaining mushrooms into small bits and cook them in a skillet over medium heat with a splash of olive oil and half the garlic.

2. Once the mushrooms are mostly done, start adding the spinach. You’re going to have to add the spinach in several parts so there’s time for it to cook down. We used about a box and a half of spinach to stuff six mini portobellos. Keep in mind that the spinach cooks down quite a bit.

3. As you are cooking the spinach, add in the remaining garlic.

4. At this point you should put the other mushrooms on the grill. Drizzle a bit of olive oil over the top then stick them on the heat. Since it’s the middle of winter and there was about a metre of snow chilling out on the deck when we cooked this, we decided to use the George Foreman grill instead of the barbecue. The only thing to keep in mind is that is does flatten the mushrooms a bit when cooking, so keep an eye on them to make sure they don’t get too squished.

5. Once the spinach has wilted, turn off the burner, immediately add the grated cheese and stir until melted. Some chopped up toasted pecans here would add some nice flavour and texture.

6. Take the mushrooms off the grill and heap the stuffing on top. Garnish with more parmesan.