Stuffed Portobello Mushrooms with Spinach and Feta
Stuffed Portobello Mushrooms with Spinach and Feta are an easy Mediterranean-inspired recipe featuring tender roasted mushroom caps filled with sautéed spinach, creamy feta cheese, garlic, herbs, and Parmesan. Ready in about 40 minutes, they make a nutritious vegetarian main course, elegant appetizer, or flavorful side dish. Rich in protein, fiber, and vitamins, these mushrooms are satisfying without being heavy. Perfect for family dinners, meal prep, or entertaining, this versatile recipe can also be customized with additional vegetables, grains, or lean proteins.
Ingredients
For the Mushrooms
- 4 large Portobello mushrooms
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
For the Filling
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups fresh baby spinach
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for added texture)
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a baking tray with parchment paper.
- Clean the Portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the dark gills if desired.
- Brush both sides of the mushrooms with olive oil and season lightly with salt and black pepper.
- Heat olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the spinach and cook until wilted, about 2–3 minutes. Remove from the heat and let it cool slightly.
- Mix the spinach with feta cheese, Parmesan, breadcrumbs (if using), parsley, oregano, thyme, crushed red pepper flakes, salt, and pepper.
- Spoon the filling evenly into each mushroom cap, pressing gently to pack the mixture.
- Bake for 20–25 minutes, or until the mushrooms are tender and the filling is lightly golden.
- Garnish with fresh herbs, lemon zest, toasted pine nuts, or a drizzle of balsamic glaze before serving.
Notes
- Choose large, firm Portobello mushrooms for easy stuffing.
- Remove excess moisture from the spinach before mixing.
- Authentic Greek feta provides the best flavor.
- Breadcrumbs are optional but add a pleasant crispy texture.
- Avoid overbaking to keep the mushrooms tender.
- Fresh herbs enhance the Mediterranean flavors.
- Serve immediately for the best texture.
- Leftovers can be refrigerated for up to 3 days.