These stuffed portobello mushrooms come together in just 20 minutes and make the perfect quick dinner or side. I make them when I want something warm and healthy but don't feel like putting in a lot of effort.
The garlicky spinach filling is cozy and flavorful, and the cheese on top adds just enough richness. If you've got leftover spinach or mushrooms sitting in the fridge, this is one of the easiest ways to use them up.
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Why I Love This
- I like this recipe because it's low-effort but still feels special. You can throw it together with things you probably already have-spinach, garlic, cheese-and the mushrooms do all the work in the oven.
- I usually serve these with a scoop of quinoa or a simple green salad. If I'm feeding my family, I'll add roasted potatoes or a side of grilled chicken to round it out.
Ingredients
- Portobello mushrooms - I use 3 big, meaty caps for this recipe. They're so hearty, they really hold up well in the oven. Just make sure to wipe them clean and pat them dry so they roast instead of steam.
- Olive oil spray - A quick mist helps the mushrooms roast beautifully without making them greasy.
- Spinach - I usually go for about 4 cups of spinach but feel free to add less/more as you like.
- Garlic - I love garlic, so I usually go for 3 to 4 teaspoons, minced. It gives that comforting, aromatic flavor we all crave.
- Red onion or shallot - I use whichever I have on hand, finely diced. About ½ cup adds a little bite and sweetness. You can leave it out if you wish!
- Cheese - I like to add cheese when serving but feel free to mix it up into spinach filling and bake it all together.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Stuffed Portobello Mushrooms
- Preheat the oven: Set it to 500°F.
- Prep the mushrooms: Wash and pat them dry. Spray lightly with olive oil and season with salt and pepper.
- Roast the mushrooms: Place on a baking sheet and roast for 4 minutes. Flip and roast another 4 minutes.
- Make the spinach filling: In a skillet, heat the olive oil over medium heat. Sauté garlic and red onion until soft, then add chopped spinach. Cook until just wilted. Season with salt and pepper.
- Stuff the mushrooms: Spoon the spinach filling into each mushroom cap. Top with Parmesan or feta (or both!).
- Broil to finish: Broil for 2-3 minutes until the cheese melts and starts to brown.
- Serve warm: Enjoy as a main or side dish.
Tips
- Dry mushrooms well - This helps them roast instead of steam. You'll have to do it twice, before baking and right before adding filling.
- Try different cheese - Goat cheese, mozzarella, ricotta or cream cheese (yum!) would work.
- Include breadcrumbs - Similar to traditional stuffed mushrooms, for a crispier top, add a spoon of breadcrumbs with the cheese.
- Add protein - Stir in cooked ground chicken/beef or white beans to the filling.
- Make it dairy-free - Skip the cheese or use a dairy-free alternative.
- Double the batch - These reheat well for lunch the next day. Perfect for meal prep!
What To Serve With Stuffed Portobello with Spinach and Feta
I love serving these with something light and fresh on the side:
- Grilled or pan fried chicken or salmon - For a high-protein meal.
- Quinoa or rice pilaf
- Mediterranean chickpea salad
- Roasted or mashed potatoes
- Tzatziki or hummus - Dip on the side for more Mediterranean flair.
Storing Leftovers
- To Store. Place leftovers in an airtight container and refrigerate for up to 3 days.
- To Make Ahead. You can prep the filling and mushrooms ahead, then bake just before serving.
- To Reheat. Warm in the oven at 350°F for 10-15 minutes or microwave briefly.
More Vegetarian Mushroom Recipes
- Mushroom Fettuccine
- Creamy European Mushroom Soup
- Mushroom Stroganoff
- 40+ Best Stuffed Mushroom Recipes
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Did You Like This Recipe?
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Recipe Card
Stuffed Portobello with Spinach and Feta
Stuffed Portobello Mushrooms with Spinach and Feta are savory, cheesy, and quick to make. Perfect vegetarian dinner or side dish in under 20 minutes!
Ingredients
Method
- Preheat the oven: Set it to 500°F.
- Prep the mushrooms: Wash and pat them dry. Spray lightly with olive oil and season with salt and pepper.
- Roast the mushrooms: Place on a baking sheet and roast for 4 minutes. Flip and roast another 4 minutes.
- Make the spinach filling: In a skillet, heat the olive oil over medium heat. Sauté garlic and red onion until soft, then add chopped spinach. Cook until just wilted. Season with salt and pepper.1 teaspoon salt, 3-4 cups spinach, 2 tablespoon olive oil, ½ cup red onion or shallot, 3-4 teaspoons minced garlic
- Stuff the mushrooms: Spoon the spinach filling into each mushroom cap. Top with Parmesan. If using feta, I like to add it right before serving.¼ cup grated Parmesan
- Broil to finish: Broil for 2-3 minutes until the cheese melts and starts to brown.
- Serve warm: Enjoy as a main or side dish.
- I like to garnish these with some toasted pine nuts and red pepper flakes. Yum!
Nutrition
Notes
- Can I use frozen spinach?
Yes, just thaw and squeeze out extra moisture before using. - Do I have to remove the mushroom stems?
Yes, it makes more room for filling and helps them cook evenly. - Can I grill the mushrooms instead?
Absolutely! Just use foil or a grill-safe pan. - What's the best cheese to use?
Feta is great for tang, Parmesan for saltiness-use what you love. - How do I keep them from getting soggy?
Dry the mushrooms well and don't overfill with moist ingredients.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Can I use frozen spinach?
YES, just thaw and squeeze out extra moisture before using.
Can I grill the mushrooms instead?
Absolutely! Just use foil or a grill-safe pan.
Do I have to remove the mushroom stems?
YES, it makes more room for filling and helps them cook evenly.
How do I keep them from getting soggy?
Dry the mushrooms well and don't overfill with moist ingredients.
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