Description
Delicious Mediterranean-style stuffed portobello mushrooms that can be prepared in the oven or on the grill. Perfect as an appetizer or main dish.
Ingredients
Scale
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup breadcrumbs
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (basil, oregano, or thyme)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Clean mushrooms with a damp cloth and remove stems.
- Place mushroom caps on a baking sheet, gill side up. Brush with olive oil and pre-bake for 5-7 minutes to release moisture.
- Meanwhile, in a bowl, combine spinach, tomatoes, breadcrumbs, feta cheese, garlic, herbs, salt, and pepper.
- Remove mushrooms from oven and drain any excess liquid. Fill each cap with the prepared mixture.
- Return to oven and bake for 15-20 minutes until filling is hot and golden on top.
- Serve immediately as a main course or appetizer.
Notes
- For a grilled version, prepare the mushrooms as directed but cook on a preheated grill for about 15 minutes.
- Make it vegan by substituting the feta cheese with a plant-based alternative or nutritional yeast.
- These can be prepared ahead of time and refrigerated before the final baking step.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
Keywords: stuffed mushrooms, portobello, vegetarian, grilled mushrooms, Italian
