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Delicious Stuffed Portobello Mushrooms with Feta

As seen in Perfect Party Appetizers and Snacking Solutions.

Need a tasty veggie dish? These stuffed portobello mushrooms have got you covered. Big, tender mushroom caps soak up a balsamic marinade, then get stuffed with spinach mixed with garlic and finished with feta on top. Roast them to perfection, and you’ve got a cheesy, flavorful dish that’s naturally gluten-free. Whether you’re serving them as a starter or a small meal, these are easy to prepare—just marinate, sauté, fill, and bake. Bonus: They can be made ahead and reheated anytime!
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Mon, 24 Feb 2025 19:51:14 GMT
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Stuffed Portobello Mushrooms with Spinach and Feta Cheese | yummygusto.com

Discover the elegance of Mediterranean cuisine with these luxurious stuffed portobello mushrooms. The combination of earthy mushroom caps filled with wilted spinach and creamy feta creates a sophisticated dish that delivers exceptional flavor in every bite. This vegetarian main course brings together classic ingredients in perfect balance.

This recipe emerged from years of experimenting with Mediterranean ingredients to create elegant yet simple dishes. The combination proved so successful that it became a staple at dinner parties and family gatherings.

Essential Ingredients

  • Portobello Mushrooms: Select fresh caps with intact edges and firm texture
  • Olive Oil: Use high-quality extra virgin for best flavor
  • Baby Spinach: Fresh leaves provide optimal texture
  • Feta Cheese: Traditional Greek varieties offer superior taste
  • Fresh Garlic: Choose firm, fresh bulbs
  • Aged Balsamic: Adds depth and subtle sweetness

Preparation Method

Prepare the Mushrooms:
Clean mushroom caps with dry paper towel. Remove stems carefully. Combine marinade ingredients and coat mushrooms thoroughly. Let flavors develop.
Create the Filling:
Heat olive oil in pan. Cook minced garlic until fragrant. Gradually wilt spinach in batches. Season to taste.
Assemble:
Place caps gill-side down and pre-cook until moisture releases. Drain well. Fill generously with spinach mixture.
Final Steps:
Top with crumbled feta. Bake until cheese turns golden. Rest before serving.
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Fresh Stuffed Portobello Mushrooms with Spinach and Feta | yummygusto.com

Traditional Mediterranean cooking emphasizes simple, quality ingredients combined thoughtfully. The way feta melts slightly while maintaining its distinctive tang demonstrates why this cheese has been prized in Mediterranean kitchens for generations.

Serving Suggestions

Serve these mushrooms with herb-infused quinoa, roasted Mediterranean vegetables, or fresh greens dressed with citrus vinaigrette. They pair beautifully with grilled fish or chicken for a complete meal.

Recipe Variations

Experiment with different cheese options like aged goat cheese or fresh mozzarella. Add Mediterranean ingredients such as chopped olives or toasted pine nuts. Create a dairy-free version using seasoned breadcrumbs or nutritional yeast.

Storage Instructions

Prepare mushrooms up to 24 hours ahead and store uncooked in refrigerator. Cooked mushrooms keep for 3 days when properly stored. Reheat at 350°F until thoroughly warm, approximately 10 minutes.

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Close-up Stuffed Portobello Mushrooms with Spinach and Feta Recipe | yummygusto.com

This recipe represents the best of Mediterranean cooking - simple preparation of quality ingredients resulting in sophisticated flavor. The combination creates an impressive dish suitable for both casual dinners and special occasions.

Recipe Tips & Help

→ Can I get these mushrooms ready ahead of time?
Definitely! Prep them up to two or three days early. Keep them stored in an airtight container and warm them back up at 350°F for about 10–15 minutes.
→ Is it necessary to remove the mushroom gills?
Not at all! You can leave the gills in your portobello mushrooms. Just be careful when taking out the stems so the caps don’t break.
→ What dishes can pair well with these stuffed mushrooms?
They’re great alongside grilled meat, as part of a veggie meal with quinoa or rice, or even served as appetizers for guests.
→ What if I want to use a cheese other than feta?
That works too! Goat cheese, parmesan, or mozzarella can all be swapped in. Each one brings its own yummy twist.
→ Should I worry about gluten in this recipe?
No need—it’s naturally gluten-free since no breadcrumbs or flour are involved.

Delicious Stuffed Portobello Mushrooms with Feta

These easy stuffed mushrooms are packed with spinach cooked in garlic and topped with feta for a satisfying vegetarian side option.

Preparation Time
10 Mins
Cooking Time
40 Mins
Total Time
50 Mins
Created by: Sandra

Dish Type: Small Bites

Skill Level: Medium

Style: International

Makes: 2 Serves (2 stuffed mushrooms)

Dietary Notes: Low in Carbs, Meat-Free, No Gluten

What You'll Need

→ Main Ingredients

01 3 cups of fresh spinach, roughly chopped
02 4 cloves of garlic, minced nice and fine
03 2 large portobello mushroom caps
04 3 tablespoons of crumbled feta

→ Marinade & Seasonings

05 1 tablespoon of balsamic vinegar
06 A pinch of dried sage
07 Salt and black pepper, freshly ground, as much as you like
08 A pinch of garlic powder
09 1/4 cup + 3 tablespoons olive oil, split up

Method

01

Set your oven to 400°F. Carefully pop out the stems from the mushroom caps, but don’t damage the tops. In a bowl, mix balsamic vinegar and a quarter cup of olive oil, then sprinkle in garlic powder and sage. Let those mushroom caps soak in this yummy mixture while you get the rest ready.

02

Chop the spinach roughly and get rid of any thick stems. Finely mince the garlic and set it aside for now.

03

In a frying pan, heat 3 tablespoons of olive oil, then add the minced garlic and gently cook for about 3-4 minutes until it smells amazing. Toss in the spinach and stir occasionally for about 4-5 minutes until it softens. Add salt and pepper until it’s seasoned the way you like.

04

Lay the mushroom caps on a baking sheet with the gill side facing down. Roast them in the oven for 10 minutes.

05

Flip the caps over, drain off any liquid hanging around, and scoop in a generous amount of the spinach mixture. Sprinkle each one with about 1½ tablespoons of feta. Throw them back in the oven for 20 minutes, or until the cheese melts and everything is heated through.

Cook's Tips

  1. These stuffed mushrooms stay tasty for 2-3 days if you store them in something airtight.
  2. To warm them up, just bake them at 350°F for around 10-15 minutes.

Kitchen Equipment

  • Cutting board and a sharp knife
  • Mixing bowl, medium-sized
  • Frying pan
  • A baking dish made of glass or a baking sheet lined with foil
  • Spatula or wooden spoon

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • Has dairy (feta cheese included)

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 103
  • Fat Content: 5 g
  • Carbohydrates: 9 g
  • Protein: 7 g