Meta Description: This spinach and feta stuffed portobello mushroom recipe is a perfect, easy, and healthy vegetarian meal. Learn how to create a delicious and simple dish with a rich, savory filling.
I’ve always loved finding new ways to make weeknight dinners feel special without a lot of fuss. For a long time, my go-to was a simple pasta dish or a quick stir-fry. But one night, I was craving something that felt a little more substantial, a little more elegant, but I had zero energy for a complicated meal. I had a few beautiful portobello mushrooms in the fridge, a bag of spinach, and a block of feta cheese. A spark of inspiration hit me. I decided to combine them all into a stuffed mushroom, hoping for a simple but flavorful meal.
The result was a revelation. The large, meaty portobello mushroom was a perfect vessel for the rich, savory filling. The spinach and feta cheese came together in a delicious, creamy combination that was both comforting and incredibly flavorful. It was a dish that felt like a main course but was actually a simple, wholesome, and healthy meal. From that day on, spinach and feta stuffed portobello mushrooms became my go-to for quick lunches, easy weeknight dinners, and late-night cravings. They’re a dish that feels like a guilty pleasure but is actually full of wholesome ingredients.
This recipe is designed for those moments when you want a meal that is both satisfying and simple. It’s a testament to the fact that you don’t need a lot of ingredients or a lot of time to create something truly delicious. The key is in the preparation of the mushrooms—getting them to be tender and juicy—and the creation of the rich, savory filling. We’ll show you how to master both steps so you can create a perfect, cheesy, and savory vegetarian meal every single time.
🍄 The Magic of Portobello Mushrooms
Portobello mushrooms are the perfect star of a vegetarian dish. They are large and meaty, and they have a deep, earthy flavor that makes them a perfect substitute for meat. The key to a good stuffed portobello is to get the mushrooms to be perfectly tender and juicy.
The first step is to clean the mushrooms. We don’t want to wash them with water, as they will absorb the water and become soggy. A simple damp paper towel is all you need to wipe them clean. Next, we’ll remove the stems and scrape out the gills. This is a crucial step! The gills have a lot of moisture and a strong flavor, and removing them creates a perfect little bowl for our filling. You can use a spoon to gently scrape them out.
Once the mushrooms are prepped, we’ll brush them with a little bit of olive oil and a sprinkle of salt and pepper. This simple seasoning is all you need to bring out their natural, earthy flavor. We’ll then roast them in a hot oven for a few minutes before we add the filling. This pre-roasting process ensures the mushrooms are tender and juicy and won’t release too much water once they are stuffed.
🌟 Crafting the Savory Spinach and Feta Filling
The filling is the heart of this spinach and feta stuffed portobello recipe. The combination of savory, salty feta and the earthy flavor of the spinach is a classic for a reason.
We’ll be using fresh spinach for this recipe. It might look like a mountain of spinach, but it will wilt down to a tiny fraction of its original size in just a minute or two. The key is to cook the spinach just until it is completely wilted and all the liquid has evaporated. This ensures our filling is flavorful and not watery.
Once the spinach is cooked, we’ll combine it with the star of the show: feta cheese. A good quality feta cheese is a must. It has a bold, salty, and tangy flavor that is a perfect complement to the earthy spinach. We’ll also add a little bit of minced garlic for a savory kick. The combination of these simple ingredients creates a rich, creamy, and flavorful filling that is a perfect match for the meaty portobello mushroom.
✅ Ingredients You’ll Need
This recipe is simple and flexible. Feel free to use your favorite vegetables or cheeses.
- For the Mushrooms:
- 4 large portobello mushroom caps, stems and gills removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, tightly packed
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese (optional, for extra gooeyness)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Optional Additions & Toppings:
- Diced red onion or bell pepper
- Fresh basil or parsley, chopped
- A drizzle of balsamic glaze
- Toasted pine nuts
👩🍳 Step-by-Step Instructions
Making these spinach and feta stuffed portobellos is so fast, you’ll have a delicious meal on the table in under 30 minutes.
- Prep the Mushrooms: Preheat your oven to 400°F (200°C). Gently wipe the mushroom caps clean with a damp paper towel. Remove the stems and scrape out the gills with a spoon. Place the mushroom caps on a parchment paper-lined baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt and pepper. Place the baking sheet in the oven and roast for 10 minutes.
- Make the Filling: While the mushrooms are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for one minute, until fragrant. Add the fresh spinach, a handful at a time, until it is all wilted. Cook until all the liquid has evaporated. Remove from the heat. Stir in the crumbled feta cheese and mozzarella cheese (if using).
- Stuff and Bake: Remove the pre-roasted mushrooms from the oven. Spoon a generous amount of the spinach and feta filling into each mushroom cap. Place the stuffed mushrooms back on the baking sheet.
- Finish and Serve: Return the baking sheet to the oven and bake for another 10-15 minutes, or until the filling is warm and the cheese is melted and bubbly.
- Serve: Remove the mushrooms from the oven. Let them cool for a minute or two before serving. Garnish with a little bit of fresh basil or parsley and a drizzle of balsamic glaze. Serve immediately.
🤔 Common Questions & Troubleshooting
This is a pretty straightforward recipe, but a few questions might come up. Here are some answers and tips to ensure your stuffed mushrooms are perfect every time.
Q: My mushrooms are watery. What went wrong?
A: This is usually because you didn’t pre-roast the mushrooms. The high heat of the oven helps to draw out the moisture before you add the filling. Make sure you don’t skip this step!
Q: Can I use different cheeses?
A: Yes! This recipe is a great canvas for your favorite cheeses. You can use a little bit of goat cheese, ricotta, or a combination of cheeses. The key is to use a cheese that melts well and has a good flavor.
Q: Can I make this a high-protein meal?
A: Absolutely. This recipe is a great canvas for adding protein. You can add a little bit of cooked ground turkey or chicken to the filling. For a plant-based protein, some roasted chickpeas or a sprinkle of toasted nuts would also be delicious.
Q: How do I store leftovers?
A: The stuffed mushrooms are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them in a preheated oven at 350°F for 10-15 minutes, or in the microwave.
🍽️ Serving Suggestions & Variations
These spinach and feta stuffed portobellos are a delicious meal on their own, but a few additions can take them to the next level.
- Pairings: A simple side of a light green salad with a lemon vinaigrette would be a perfect companion. A side of fluffy couscous or quinoa would also be a great addition.
- Make It a Meal: To turn this into a heartier meal, you can add a source of protein. A few handfuls of roasted chickpeas, some grilled chicken, or even some roasted salmon would all work wonderfully. You can also serve it over a bed of quinoa or couscous.
- Cheese Variations: Swap out the mozzarella and feta for different cheeses. A spicy pepper jack would add a nice kick, or a little bit of crumbled goat cheese would add a creamy, tangy flavor that would pair beautifully with the spinach.
- Different Vegetables: The beauty of this recipe is its versatility. You can add other vegetables to the filling, such as diced red onion, bell peppers, or even a few handfuls of chopped artichoke hearts.
| Nutritional Information (per serving) | |
| Calories | 280 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
| Sugars | 2 g |
| Sodium | 450 mg |
Note: Nutritional information is an estimate based on standard ingredient values and may vary.
✨ A Simple and Delicious Weeknight Win
Spinach and feta stuffed portobello mushrooms are more than just a quick meal; they’re a testament to the fact that simple ingredients, when prepared with a little care, can create something truly wonderful. They are a delicious, satisfying, and easy weeknight win that will have you feeling like a master chef, even on your laziest days.
I hope this recipe helps you find a new favorite and that it becomes a staple in your kitchen. It’s a great way to use up fresh vegetables and create a meal that’s both healthy and incredibly satisfying. Give it a try, and don’t be afraid to make it your own by adding your favorite ingredients and toppings. Happy cooking!
