How to Make Spinach and Feta Stuffed Portobello Mushrooms

Simple Summary

This vegetarian-friendly dish features tender portobello mushrooms stuffed with a savory blend of spinach and feta, offering a delicious and nutritious meat-free alternative to traditional stuffed chicken breast.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).

2. Clean the portobello mushrooms and remove the stems. Gently scrape out the gills with a spoon. Set aside.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

4. Add minced garlic and cook for another 30 seconds until fragrant.

5. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.

6. In a mixing bowl, combine the cooked spinach mixture, crumbled feta, grated Parmesan, breadcrumbs, oregano, red pepper flakes, salt, and black pepper. Mix well.

7. Brush the outside of the mushroom caps with the remaining olive oil and place them gill-side up on a baking sheet.

8. Divide the spinach and feta mixture evenly among the mushroom caps, pressing it gently into the cavities.

9. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot and slightly golden on top.

10. Remove from the oven and drizzle with lemon juice before serving.

Chef's Notes

• For a vegan version, substitute the feta and Parmesan with nutritional yeast or vegan cheese alternatives.
• You can add chopped sun-dried tomatoes or pine nuts to the filling for extra flavor and texture.
• These stuffed mushrooms can be prepared ahead of time and refrigerated for up to 24 hours before baking.
• Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Info

Per serving (1 stuffed mushroom): Approximately 220 calories, 15g protein, 14g carbohydrates, 14g fat. This dish is high in fiber, vitamins A and C, calcium, and iron. The portobello mushrooms provide a good source of potassium and B vitamins.

Serving Suggestions

Serve these stuffed portobello mushrooms as a main course alongside a fresh green salad and quinoa or brown rice. For a complete Mediterranean-inspired meal, pair with a side of roasted cherry tomatoes and a glass of crisp white wine. These mushrooms also make an excellent appetizer when cut into quarters and served on a platter for sharing.