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Stuffed portobello mushrooms with spinach and feta.

Stuffed Portobello with Spinach and Feta

Julia
Stuffed Portobello Mushrooms with Spinach and Feta are savory, cheesy, and quick to make. Perfect vegetarian dinner or side dish in under 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 3 servings
Calories 154 kcal

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INGREDIENTS
  

  • 3 portobello mushrooms
  • olive oil spray
  • 1 teaspoon salt, or more to taste
  • ¼ teaspoon black pepper, or more to taste
  • 3-4 cups spinach, chopped into ribbons
  • 2 tablespoon olive oil
  • 3-4 teaspoons minced garlic
  • ½ cup red onion or shallot, diced finely
  • ¼ cup grated Parmesan, or crumbled feta cheese optional
  • toasted pine nuts, for garnish (optional)

INSTRUCTIONS
 

  • 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.
    3 portobello mushrooms, olive oil spray, 1 teaspoon salt, ¼ teaspoon black 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!

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.

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NUTRITION

Calories: 154kcalCarbohydrates: 11gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 7mgSodium: 960mgPotassium: 542mgFiber: 2gSugar: 3gVitamin A: 2887IUVitamin C: 11mgCalcium: 119mgIron: 1mg
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