Chickpea & Spinach Stuffed Portobello Mushroom

Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.

I have been known to heat chickpeas and wilt some spinach right in the pan and eat it as a midmorning snack. Or I will do the same but then toss them with some pasta. But, because mushrooms are magical, and I like to eat them a few times a week, I pile them on top of a roasted portobello mushroom because mushrooms are rich in protein and B6 and make for a really meaty meal.

It ends up being one big stuffed mushroom. Although, I think it would be fun to process the filling and use it to stuff little ones. That is happening for my next party!


  • This recipe will be done in the amount of time it takes to bake the mushroom.
  • The more filling you make the better, so use this as a guideline.
  • I call for 2 big shallots but shallots vary in size so 3 or 4 little ones would be just fine.
  • I love Vegan Vine chardonnay.
  • I make my own seasoned breadcrumbs but use store bought ones if you prefer, just make sure there are no additives in them.

Chickpea & Spinach Stuffed Portobello Mushroom

A hearty, nutritionally dense meal!

Course Main Course
Servings 2 mushrooms


  • 2 portobello mushrooms
  • Oil, for brushing
  • Salt, a pinch
  • Pepper, to taste
  • 2 big shallots
  • 1 clove garlic
  • 1/2 cup cooked chickpeas
  • 1/4 cup white wine
  • 2 handfuls fresh spinach
  • Breadcrumbs, for garnish


  1. To make the portobellos, preheat the oven to 350 and line a baking sheet with parchment paper. 

  2. Use a spoon to remove the gills of the mushrooms and brush lightly with olive oil. Season with salt and pepper and bake for 20 minutes. 

  3. To make the filling, thinly slice the shallots and water or oil sautรฉ until just softening. Press the garlic over the shallots and cook for another minute until fragrant.

  4. Add the chickpeas and white wine and cook down for another minute. 

  5. Add the spinach and cover to allow the spinach to wilt.

  6. Place the portobello on a plate, trying to keep all of the juices in the center. Top with as much of the filling as you like. 

  7. Sprinkle with breadcrumbs. Enjoy!

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