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Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel

Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel Recipe

  • 4 large portobello mushroom caps (about 1½ pounds total)
  • ¼ cup olive oil, plus more for oiling the baking dish
  • ½ cup finely minced shallots (from 3 medium-size shallots)
  • 1½ cups finely minced fennel (2 small bulbs)
  • 4 cloves garlic, finely minced
  • 6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
  • 12 ounces baby spinach, cut into ribbons (about 8 cups)
  • ¼ cup minced fresh flat-leaf parsley
  • 3 tablespoons minced fresh tarragon
  • 1¼ cups freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 356kcal (18%)
Total Fat 24g (36%)
Saturated Fat 7g (37%)
Cholesterol 28mg (9%)
Total Carbohydrate 21g
Dietary Fiber 6g
Sugars 5g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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