Stuffed Portobello Mushrooms
Mediterranean stuffed portobello mushrooms filled with spinach, sun-dried tomatoes, olives, and feta. Ready in 30 minutes and naturally healthy.
Equipment
- Baking sheet
- Skillet
- Parchment paper
Ingredients
- 4 large portobello mushroom caps, stems removed
- 2 tbsp olive oil, divided
- 3 garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, sliced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped for finishing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush mushroom caps with 1 tablespoon olive oil on both sides and place gill-side up on the baking sheet.
- Pre-bake mushrooms for 8 minutes to release excess moisture.
- Heat remaining olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
- Add spinach and cook until wilted, about 2 minutes. Stir in sun-dried tomatoes, olives, oregano, red pepper flakes, salt, and pepper.
- Remove mushrooms from oven and pat insides dry with a paper towel.
- Fill each cap with the spinach mixture and top with crumbled feta.
- Bake for 12 to 15 more minutes until mushrooms are tender and feta is lightly golden.
- Finish with fresh parsley and serve warm.
Notes
- Pre-baking the mushrooms removes moisture and prevents a soggy filling.
- Pat the caps dry after pre-baking for best results.
- For Whole30, omit feta and add toasted pine nuts instead.
- Leftovers keep in the fridge for up to 3 days - reheat in the oven at 350°F.