Looking for a delicious, low-carb dinner option that’s both impressive and easy to make? These Spinach and Feta Stuffed Portobellos are exactly what you need. I’ve perfected this recipe to create a perfect balance of earthy mushrooms, creamy feta, and nutritious spinach that comes together in under 30 minutes. Whether you’re cooking for yourself or entertaining guests, this vegetarian-friendly dish delivers restaurant-quality results right from your kitchen.
Ingredients
- 4 large portobello mushroom caps
- 2 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 3 cloves garlic, minced
- 1/4 cup diced onion
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs (optional, omit for keto-friendly version)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, gently scrape out the dark gills to create more room for stuffing.
- Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
- Heat the remaining olive oil in a skillet over medium heat. Add onions and cook until translucent (about 3-4 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add spinach and cook until just wilted (about 2 minutes). Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture with feta cheese, breadcrumbs (if using), and oregano. Mix well.
- Divide the mixture evenly among the mushroom caps, pressing gently to pack the filling.
- Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 (1 stuffed mushroom per serving)
Recipe Notes
For best results, choose large, fresh portobello mushrooms with firm caps. If your mushrooms are particularly wet, pat them dry thoroughly before stuffing to prevent a soggy result. You can prepare the stuffing mixture up to a day in advance and store it in an airtight container in the refrigerator.
To make this dish ahead, stuff the mushrooms and refrigerate for up to 4 hours before baking. You may need to add an extra 2-3 minutes to the baking time if cooking straight from the refrigerator.
For a crispy top, broil the stuffed mushrooms for the final 1-2 minutes of cooking, watching carefully to prevent burning. These mushrooms pair beautifully with a light salad or can be served as an appetizer for larger gatherings. Leftovers can be reheated in the oven at 350°F for about 10 minutes.
Spinach and Feta Stuffed Portobellos
Ingredients
- 4 large portobello mushroom caps
- 2 cups fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 3 cloves garlic minced
- 1/4 cup diced onion
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs optional, omit for keto-friendly version
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, gently scrape out the dark gills to create more room for stuffing.
- Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
- Heat the remaining olive oil in a skillet over medium heat. Add onions and cook until translucent (about 3-4 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add spinach and cook until just wilted (about 2 minutes). Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture with feta cheese, breadcrumbs (if using), and oregano. Mix well.
- Divide the mixture evenly among the mushroom caps, pressing gently to pack the filling.
- Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
