Skip to content
  • by

Swiss Spinach Portabellas

Swiss Spinach Portabellas You can use a prepackaged Baby Spinach or “Spinach Spring Mix” for this dish or a fresh bunch of cleaned and stemmed spinach would work beautifully here too. For the sausages, we like to use the Worthington Saucettes, and we serve these stuffed portabellas on a bed of baby greens for an elegant and tasty light lunch.

Serves 2.


  • 2 large portabella mushrooms
  • 1 Tbsp olive oil
  • 1 green onion, thinly sliced
  • 2-3 vegetarian sausages, defrosted and crumbled
  • 1 clove garlic, chopped
  • 2 slices white bread, finely diced
  • 4 oz Swiss cheese, shredded (divided use)
  • 1/8 tsp salt
  • 1/4 c sour cream
  • 1 large egg, lightly beaten
  • 4 oz baby spinach or spinach spring mix, chopped
  • dash coarse black pepper


  1. Wipe the portabellas with a clean damp towel.
  2. Remove and chop the stems.
  3. Scrape the gills out of the portabella shells with a spoon and discard.
  4. Oil the tops and bottoms of the shells.
  5. Preheat the oven to 350 degrees, and line a baking dish (one that is just big enough to hold the portabellas) with aluminum foil. Oil the foil lightly and set the pan aside.
  6. In a small skillet over low, heat the olive oil and saute the chopped mushroom stems, green onion, crumbled sausage and garlic for a couple of minutes.
  7. Place them in a large bowl with the bread, about 2/3 of the cheese, salt, sour cream, egg, and spinach. Using your hands, squeeze and blend this mixture well. It should begin to hold together.
  8. Place equal parts of the mixture in each of the two mushroom shells and sprinkle with the remaining cheese and a dash of pepper.
  9. Place the two stuffed portabellas in the prepared pan and bake uncovered for 40 minutes. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *