Chorizo Spinach Stuffed Portobello Caps with Gruyere


Howdy gang!  Today, I’d like to share one of my kitchen home runs from last week.  The hubs is a huge fan of stuffed mushrooms and I felt like venturing beyond the ordinary dinner.  🙂  For the stuffing I chose Chorizo, Egg, and Spinach.  I was going for a breakfast themed mushroom and it totally worked.  For the cheese I chose a smoky Gruyere.  Yum!  If you like stuffed mushrooms I highly recommend trying this out for size!  🙂



  • Chorizo, small package
  • 2 cups fresh Spinach, chopped
  • 4 eggs
  • 2 cloves Garlic, chopped
  • 4 Portobello Mushroom Caps
  • Olive Oil
  • Salt & Pepper to taste
  • Gruyere cheese, grated


  • Preheat the oven to 350°F.
  • Remove stem and gills from mushroom caps.  Wash caps and pat dry.
  • Brush a small amount of olive oil on each cap.
  • Lay each cap onto a cookie sheet lined with parchment paper.
  • Bake caps gill side up in the oven for 12 minutes.  Pat dry after baking.
  • Cook the Chorizo in a skillet.
  • In another skillet cook the chopped spinach on low until wilted.
  • In four small bowls, divide the spinach, chopped garlic, and eggs.  Whisk vigorously to mix egg mixture.
  • Place about 3 tbsp of Chorizo in each mushroom cap.
  • Carefully pour in egg/spinach mix into each mushroom cap.
  • Season with salt and pepper.
  • Top with grated Gruyere cheese.
  • Bake at 400°F for 15 minutes or until completely tender.
  • (Add extra grated Gruyere if you want to be bad) 🙂






9 thoughts on “Chorizo Spinach Stuffed Portobello Caps with Gruyere

  1. amanda says:

    I want to eat these! Oh my goodness! But my fiance hates mushrooms. :/ I guess I’ll have to wait until I am cooking for some other mushroom lovers to try this!

    Liked by 1 person

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