Spinach and Feta Stuffed Portobello Mushrooms Recipe

Ingredients

• 4 large portobello mushrooms (about 4-5 inches diameter)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 5 ounces fresh baby spinach (about 5 cups)
• 1 cup crumbled feta cheese
• ½ cup grated Parmesan cheese
• ¼ cup breadcrumbs (panko or regular)
• 1 large egg, lightly beaten
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Clean the portobello mushrooms by wiping them with a damp paper towel. Carefully remove the stems and use a spoon to gently scrape out the gills from the underside of each mushroom cap. This vegetarian spinach and feta stuffed portobello mushroom recipe for dinner starts with properly prepared mushrooms.
2. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them gill-side up on the prepared baking sheet. Season lightly with salt and pepper. Bake for 10 minutes to partially cook and release excess moisture. Remove from oven and carefully pour out any liquid that has accumulated in the caps.
3. While mushrooms are baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the fresh spinach to the skillet in batches, stirring as it wilts. Cook until all spinach is wilted and any excess liquid has evaporated, about 3-4 minutes total. Transfer the spinach mixture to a medium bowl and let it cool for 5 minutes.
5. To the cooled spinach mixture, add the crumbled feta cheese, Parmesan cheese, breadcrumbs, beaten egg, oregano, thyme, and black pepper. Mix thoroughly until all ingredients are well combined. Taste and adjust seasoning with salt if needed (feta is already salty).
6. Divide the spinach and feta filling evenly among the partially baked mushroom caps, pressing it gently into the cavities and mounding it slightly on top. Return the stuffed mushrooms to the oven and bake for 15-20 minutes, or until the filling is golden brown and the mushrooms are tender.
7. Remove from oven and let the stuffed mushrooms rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm as a main dish with a side salad or roasted vegetables.

💡 CHEF’S TIP: For extra flavor, add ¼ cup of chopped sun-dried tomatoes or roasted red peppers to the filling mixture. If you prefer a crispier topping, sprinkle a little extra Parmesan cheese over the stuffed mushrooms before the final baking.

Nutrition Information