Mushrooms are beginning to be seen in the markets, an ideal announcement that autumn is here, with all that this entails, delicious recipes with a wonderful and very versatile ingredient.

And although mushrooms are a seasonal product, we can get mushrooms all year round. Now these mushrooms that I bring you today are beginning to be seen in supermarkets, some large mushrooms, Portobello XL mushrooms, ideal for stuffing or even for grilling and preparing a false lasagna with them.

Now my head begins to work with a thousand recipes that we can prepare, for now we are left with a simple recipe , a recipe that if you hurry me can go a long way since the filling works wonderfully only in casseroles and gratin . Creamed spinach will always be a classic and if we use it to stuff some mushrooms it will be the best.

Pallarès carbon steel knife , Le Creuset salt mill and Emile Henry ceramic baking and serving tray

Ingredients (for 4-6 people)

  • 6 large Portobello mushrooms
  • 300 g fresh baby spinach leaves
  • 2 finely chopped French onions
  • 1 minced garlic clove
  • 200ml of liquid cream
  • 2 yolks
  • Grated Parmesan cheese
  • extra virgin olive oil
  • Salt
  • Pepper
  • Nutmeg


  1. Preheat the oven to 180ºC.
  2. We remove the feet of the mushrooms with the help of the tip of a knife , chop them finely and reserve.
  3. Arrange the mushrooms on our Emile Henry ceramic tray , season with salt and pepper, drizzle with a few drops of oil and bake for 10 minutes.
  4. While the mushrooms are baking, in our Le Creuset skillet with 2 tablespoons of oil, lightly brown the garlic and add the chopped onion and mushroom feet, sauté well.
  5. Once the vegetables are poached, add the spinach leaves -if there are any that are too large, they should be cut- and let them reduce in volume.
  6. When the leaves have reduced their volume we add the cream, cook at high temperature until it is reduced. Once reduced, add the yolks, mix well and season with salt, pepper and nutmeg. Cook for another minute or until we have achieved a creamy texture.
  7. Divide the creamed spines into the mushrooms -if the mushrooms have released a lot of juice, ideally you should remove it with the help of a spoon before filling- and finally we cover these with grated Parmesan cheese at the moment with our Microplane Zester Premium grater .
  8. Finally we take the tray with the stuffed mushrooms to the oven and gratin until the cheese has golden brown.
  9. Once the cheese is browned we can enjoy these delicious stuffed mushrooms.

Le Creuset skillet pan , Le Creuset salt and pepper mills and ceramic baking and serving tray Emile Henry

How would you prepare these xl mushrooms? And the Emile Henry ceramic tray , what would you use it for? I find it ideal for many preparations, both sweet and salty.

Author of the recipe: Loreto de Sabores de Colores


Claudia said:

Uy, gracias Loreto, ahora veo tu respuesta también :)

Claudia said:

Gracias por avisar, María! Se nos pasó, son 200ml, ya lo hemos añadido ahora a los ingredientes, gracias y un saludo!

Loreto said:

Hola Maria, serían 200 ml, disculpa el error, lo solucionamos enseguida.

Gracias y espero que disfrutes la receta

María said:

¿Cuánta nata es necesaria? No aparece entre los ingredientes

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