Spinach and Feta Stuffed Portobellos
Spinach and Feta Stuffed Portobellos represent the perfect marriage of earthy mushrooms, creamy cheese, and vibrant greens. This vegetarian stuffed portobello mushroom recipe with spinach and feta cheese transforms simple ingredients into an elegant, satisfying meal that’s both nutritious and bursting with Mediterranean flavors.
Whether you’re looking for a impressive main course for dinner guests or a healthy weeknight meal, these stuffed portobellos deliver. The meaty texture of portobello mushrooms provides the perfect vessel for the savory filling of wilted spinach, tangy feta cheese, aromatic herbs, and toasted breadcrumbs. This recipe proves that vegetarian stuffed portobello mushroom recipes with spinach and feta cheese can be both sophisticated and approachable for cooks of all levels.
❤️ Why You’ll Love This Recipe
- 🍽️ Restaurant-quality at home: These elegant stuffed mushrooms look and taste like they came from a fine dining establishment but are surprisingly simple to prepare.
- ⏱️ Quick preparation: Ready in under 45 minutes from start to finish, making it perfect for busy weeknights or last-minute entertaining.
- ✨ Versatile dish: Serve as a main course with a side salad, as an impressive appetizer, or even as a brunch option alongside eggs.
- 👨👩👧👦 Crowd-pleaser: Vegetarian-friendly yet satisfying enough for meat-eaters, making it ideal for mixed-diet gatherings.
Spinach and Feta Stuffed Portobellos
Ingredients
- 4 large portobello mushrooms (about 5-6 inches diameter)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 6 ounces feta cheese, crumbled
- ½ cup plain breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the mushrooms: Preheat oven to 400°F (200°C). Carefully remove the stems from the portobello mushrooms and scrape out the gills using a spoon. This creates more room for the filling and prevents excess moisture. Brush both sides of the mushrooms with 1 tablespoon olive oil and place them gill-side up on a baking sheet lined with parchment paper.
- Make the filling: In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the spinach: Add the chopped spinach to the skillet in batches, stirring until each batch wilts before adding more. Cook until all spinach is wilted and any excess liquid has evaporated, about 4-5 minutes total. Transfer the spinach mixture to a bowl and let cool slightly.
- Combine filling ingredients: To the cooled spinach mixture, add the crumbled feta cheese, breadcrumbs, Parmesan cheese, beaten egg, fresh dill, oregano, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until all ingredients are well combined.
- Stuff the mushrooms: Divide the spinach and feta filling evenly among the four portobello mushroom caps, pressing gently to pack the filling and mounding it slightly in the center. This vegetarian stuffed portobello mushroom recipe with spinach and feta cheese should use all the filling.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top. The filling should be set and lightly browned.
- Serve: Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired. These Spinach and Feta Stuffed Portobellos are delicious served warm alongside a fresh green salad or roasted vegetables.
💡 CHEF’S TIP: For extra crispy topping, sprinkle a little extra Parmesan cheese over the stuffed mushrooms during the last 5 minutes of baking. To prevent soggy mushrooms, make sure to scrape out the gills thoroughly and pat the mushroom caps dry with paper towels before stuffing.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 245 kcal |
| Protein | 14 g |
| Carbohydrates | 16 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 680 mg |
❓ Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! Thaw 10 ounces of frozen spinach and squeeze out ALL excess liquid using a clean kitchen towel or cheesecloth. Excess moisture will make the filling watery. Once thoroughly drained, chop the spinach and use it exactly as you would fresh spinach in the recipe.
How do I store and reheat leftovers?
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid microwaving as it can make the mushrooms rubbery and the filling soggy.
Can I make these ahead of time?
Absolutely! Prepare the stuffed mushrooms up to the baking step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the baking time since they’ll be cold from the refrigerator.
Conclusion
These Spinach and Feta Stuffed Portobellos exemplify how simple, quality ingredients can create an extraordinary meal. This vegetarian stuffed portobello mushroom recipe with spinach and feta cheese delivers impressive flavor and presentation with minimal effort. The combination of earthy mushrooms, creamy feta, and vibrant spinach creates a harmonious dish that satisfies both vegetarians and meat-eaters alike.
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