Homemade Baked Stuffed Portabello Mushrooms with Spinach and Cheese

National Vegetarian Month: Sweet & Savory Vegetable Tower

I don’t consider myself to be vegetarian, but I do enjoy eating vegetarian dishes because most of the time, they are a lot healthier than traditional dishes. Since October is National Vegetarian Month, I’ll be sharing a new recipe or tip each week to celebrate.

You can order fancy versions of this easy vegetable tower in a restaurant, but make it at home to impress guests or just to impress yourself. You’ll be surprised how easy it is, especially if you use leftover vegetables that are already cooked.


– Cooking spray
– 2 whole portobello mushrooms about 3-4 inches in diameter, marinated in your favorite low-fat Balsamic vinaigrette (Skinnygirl is my go-to) and roasted. (While roasting or grilling, weight them down with a heavy pan so they flatten out and release more moisture.)
– Salt and pepper, to taste
– ½ cup fresh spinach, well washed, sautéed with olive oil and garlic
– 2 sliced sun-dried tomatoes in water, drained
– 2 ounces feta or mozzarella cheese
– 1 tablespoon store-bought pesto
– 1 tablespoon pine nuts

(Serves 1 or 2 – Depending on how hungry you are. It’s also easy to double or triple.)


Preheat the oven to 400° F. Spray a baking sheet with cooking spray. Place the two mushroom caps on the baking sheet. Season with salt and pepper. Carefully layer each with half the spinach, tomatoes, and cheese. Bake for about 15 minutes, or until the cheese is melted. Carefully remove to a plate. Drizzle with pesto and sprinkle with pine nuts.

This is an excerpt from Naturally Thin by Bethenny Frankel, available on