Spinach and Feta Stuffed Portobellos
Spinach and Feta Stuffed Portobellos are a culinary masterpiece that transforms humble mushrooms into elegant, restaurant-quality entrees. This vegetarian spinach and feta stuffed portobello mushroom recipe combines earthy portobello caps with a savory filling of creamy feta, wilted spinach, and aromatic herbs, creating a dish that’s both visually stunning and incredibly flavorful.
The beauty of this recipe lies in its versatility—it works equally well as an impressive main course for dinner parties or a satisfying weeknight meal. Portobello mushrooms provide a meaty texture without the heaviness of meat, making this dish perfect for vegetarians and meat-lovers alike. With minimal prep time and maximum flavor payoff, this recipe will become a staple in your cooking repertoire.
❤️ Why You’ll Love This Recipe
- 🍽️ Restaurant-Quality at Home: Impress guests with elegant stuffed mushrooms that look and taste gourmet
- ⏱️ Quick & Easy: Ready in under 40 minutes with simple preparation steps
- ✨ Healthy & Satisfying: Packed with protein, fiber, and nutrients without heavy cream or excessive oil
- 👨👩👧👦 Family-Friendly: Kids love the cheesy filling, and adults appreciate the sophisticated flavors
Spinach and Feta Stuffed Portobellos
Ingredients
- 4 large portobello mushroom caps (about 5-6 inches diameter)
- 2 tablespoons olive oil, divided
- 5 ounces fresh baby spinach (about 5 cups)
- 3 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: extra parsley and lemon wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Clean portobello mushrooms by gently wiping with a damp paper towel. Carefully remove the stems and use a spoon to scrape out the gills to create more space for filling. Place mushrooms gill-side up on the prepared baking sheet.
- Brush both sides of mushroom caps with 1 tablespoon olive oil. Season with 1/4 teaspoon salt. Bake for 8 minutes to partially cook and release moisture. Remove from oven and carefully pour out any accumulated liquid from the caps.
- While mushrooms bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted, about 3-4 minutes total. Transfer spinach mixture to a colander and press with a spoon to remove excess moisture.
- In a medium bowl, combine wilted spinach, feta cheese, Parmesan, breadcrumbs, beaten egg, parsley, oregano, remaining 1/4 teaspoon salt, and black pepper. Mix until well combined.
- Divide spinach-feta mixture evenly among the partially baked mushroom caps, pressing gently to fill and mound slightly. Return stuffed mushrooms to oven and bake for 14-16 minutes until filling is golden brown and mushrooms are tender.
- For extra browning, broil for 1-2 minutes at the end, watching carefully to prevent burning. Let cool for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
💡 CHEF’S TIP: For the best texture in your vegetarian spinach and feta stuffed portobello mushroom recipe, make sure to thoroughly drain the cooked spinach. Excess moisture will make the filling soggy. Press the spinach in a colander or clean kitchen towel to remove as much liquid as possible before mixing with other ingredients.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 215 kcal |
| Protein | 12 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 580 mg |
❓ Frequently Asked Questions
Can I make Spinach and Feta Stuffed Portobellos ahead of time?
Yes! You can prepare the stuffed mushrooms up to 24 hours in advance. Assemble completely, cover tightly with plastic wrap, and refrigerate. When ready to bake, add 3-5 minutes to the cooking time since they’ll be starting from cold. The mushrooms may release a bit more moisture, so pat them dry before baking if needed.
Can I use frozen spinach instead of fresh?
Absolutely. Use 10 ounces of frozen chopped spinach, thawed and thoroughly squeezed to remove excess water. Frozen spinach actually contains less moisture when properly drained, which can help prevent soggy filling. Make sure to squeeze it in a clean kitchen towel or cheesecloth until no more liquid comes out.
What can I serve with stuffed portobello mushrooms?
These stuffed mushrooms pair beautifully with a simple green salad, roasted vegetables, quinoa, or crusty bread. For a complete meal, serve with a side of lemon garlic roasted asparagus or a tomato cucumber salad. The mushrooms are substantial enough to stand alone as a main course but also work well as part of a larger spread.
Conclusion
This Spinach and Feta Stuffed Portobellos recipe proves that vegetarian cooking can be both elegant and deeply satisfying. The combination of meaty portobello mushrooms with the tangy feta and earthy spinach creates a harmony of flavors that will delight even the most dedicated carnivores. This vegetarian spinach and feta stuffed portobello mushroom recipe is perfect for weeknight dinners, meal prep, or impressing guests at your next dinner party.
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