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Spinach and Feta Stuffed Portobello Mushrooms

A delicious and healthy vegetarian appetizer or main course that is easy to make and packed with flavor!
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The Story

These stuffed portobello mushrooms are filled with a mix of spinach, feta cheese, breadcrumbs, and seasonings. They make for a great appetizer or main course and are perfect for a meatless meal option.


4 large portobello mushrooms, stems removed
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup breadcrumbs
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
6 Servings

Prep Time:

0 Hrs 10 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Preheat the oven to 375°F.


Clean the mushrooms with a damp cloth and remove the stems.


In a mixing bowl, combine the chopped spinach, feta cheese, breadcrumbs, minced garlic, salt, and pepper.


Place the mushrooms on a baking sheet, gill side up.


Spoon the spinach and feta mixture into each mushroom cap.


Drizzle the stuffed mushrooms with olive oil.


Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.


Serve hot as an appetizer or a main course.

Tips for this recipe

You can use any type of cheese you like in this recipe. Try using goat cheese, blue cheese, or cheddar for a different flavor. Also, be sure to use fresh spinach instead of frozen spinach for the best taste and texture. Enjoy!

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