Stuffed and filled mushrooms

Stuffed and filled mushrooms

Mushrooms are the base here, but you can replace them with zucchini, eggplant, or bell peppers: spinach filling will pair well with any of these vegetables! Combine its ingredients and let the scamorza cheese, a wonderful substitute for mozzarella, melt and complement the rest.


  • Breadcrumbs – 4 tablespoons
  • Red onion – 1 pc.
  • Parsley – 1 tablespoon
  • Olive oil – 20 ml
  • Brown mushrooms – 3 pcs.
  • Black pepper – a pinch
  • Colored pepper – 1 teaspoon
  • Scamorza cheese – 150 g
  • Soy sauce – 1 teaspoon
  • Salt – a pinch
  • Baby spinach – 150 g


To prevent mushrooms from darkening, remove the gills from the portobello mushroom caps. Drizzle each cap with olive oil and transfer them to a baking dish (or a baking sheet lined with parchment paper).

Heat 1 tablespoon of olive oil in a skillet and sauté diced red onion. Add spinach and soy sauce. Simmer until the spinach wilts and the liquid evaporates. Season with salt and pepper to taste if needed. Fill each prepared mushroom cap with the previously prepared filling and sprinkle with breadcrumbs (1 tablespoon of breadcrumbs per cap). Generously sprinkle mushrooms with grated Scamorza cheese.

Bake the mushrooms for about 25-30 minutes in an oven preheated to 180°C.

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