START A PETITION 27,000,000 members: the world's largest community for good

Spring Greens-Stuffed Mushrooms Recipe

Spring Greens-Stuffed Mushrooms Recipe

Here is a meatless main dish rich in antioxidants for better health: portobello mushroom caps are stuffed with a lemony spring greens pesto that you make in moments in a food processor or blender.

The nutrition is top-notch, and you can make it with cheese or do a vegan version without. Either way, these stuffed mushrooms are tasty, simple enough to make for everyday, but so pretty you may want to serve them on special occasions.


8 large Portobello mushroom caps
2 tablespoons olive oil
salt to taste
2 cups fresh spinach, coarsely chopped, tightly packed
1/2 cup fresh Italian parsley, tightly packed
1/4 cup fresh basil
1 garlic clove, chopped
1 tablespoon lemon zest
1/4 cup pine nuts
1 tablespoon balsamic vinegar
1/3 cup olive oil
2/3 cup Italian seasoned breadcrumbs
salt and freshly-ground pepper to taste
1/3 cup coarsely-grated Romano or Parmesan cheese (optional)

1. Preheat oven to 450F with one rack in the top position, and one on the bottom. Line 2 shallow roasting pans with aluminum foil.

2. Remove stems from mushroom caps, and chop coarsely. Place mushroom caps gill-side up in prepared pans and brush tops with olive oil, then sprinkle with salt.

3. In a food processor or blender, combine the mushroom stems, spinach, parsley, basil, garlic, lemon zest, pine nuts, and vinegar, pulsing until the mixture is a uniform paste. Then, with the motor running, add the olive oil in a stream until mixture is fairly smooth.

4. Add the seasoned breadcrumbs and salt and pepper to taste and pulse to combine. Divide this filling evenly and mound onto each mushroom cap. Bake in preheated oven on the rack in the top slot for 5 minutes. Then place baking pans on the bottom rack and continue roasting until mushrooms are tender, about 10 more minutes.

5. Remove mushrooms from oven and sprinkle with cheese. May be served warm or room temperature.

Serves 8.

Read more: Food, All recipes, Entrees

Inspired by a recipe in “Vegetarian Times Magazine.”

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
10:20AM PDT on Nov 1, 2011

Thank you

8:40AM PDT on Jun 19, 2011

Noted with interest.

7:03PM PDT on Jun 17, 2011

Great. But, I have to cut this short as an annoying Jennifer Lopezad is going on and on.

5:55AM PDT on May 18, 2011

Yummy recipe. Thanks for posting.

5:51PM PDT on Mar 14, 2010

I'll omit the pine nuts because I'm allergic but this sounds YUMMY! I can't wait to try.Thank you!

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Those are some pretty shocking statistics. When I think about all the women I know, closely or casu…

Just so cute, sweet tooth, hahahaha

They are adorable, but there is nothing cute about any animals or humans fighting with each other. I…

cool, thanks, good idea


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.