Description
Large portobello mushroom caps filled with a flavorful Mediterranean mix of spinach, tomatoes, olives, feta, and herbs. Baked until tender and golden, these mushrooms make a perfect vegetarian appetizer, side, or main dish.
Ingredients
🛒 Ingredients (for 4 large mushrooms):
For the Mushrooms:
4 large portobello mushroom caps, cleaned and stems removed
2 tablespoons olive oil
Salt and pepper to taste
For the Filling:
1 cup fresh spinach, chopped
½ cup cherry tomatoes, diced
¼ cup kalamata olives, chopped
½ cup feta cheese, crumbled
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
1 tablespoon pine nuts (optional)
1 tablespoon olive oil
For Topping:
¼ cup shredded mozzarella or Parmesan cheese (optional)
Fresh parsley, chopped, for garnish
Instructions
📝 Instructions:
Step 1: Prepare Mushrooms
Preheat oven to 375°F (190°C).
Brush mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
Step 2: Make Filling
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add spinach, tomatoes, olives, oregano, and basil. Cook until spinach wilts, about 2–3 minutes.
Remove from heat and stir in feta cheese and pine nuts.
Step 3: Stuff Mushrooms
Spoon the filling evenly into each mushroom cap. Sprinkle shredded cheese on top if using.
Step 4: Bake
Bake in preheated oven for 20–25 minutes, until mushrooms are tender and cheese is melted and golden.
Step 5: Serve
Garnish with fresh parsley and serve warm.
Notes
- Extra Flavor: Add sun-dried tomatoes or artichoke hearts for a bolder Mediterranean taste.
- Make Ahead: Prepare filling a day ahead and stuff mushrooms just before baking.
- Vegan Option: Replace feta and mozzarella with plant-based cheese alternatives.
- Add Protein: Top with cooked quinoa, lentils, or chickpeas for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer / Main
- Method: Baked / Stuffed
- Cuisine: Mediterranean