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Tasty Spinach Feta Mushrooms

Featured in: Meat-Free Recipes Packed with Taste

Want something vegetarian tonight? These baked mushrooms are stuffed with garlicky spinach and crumbly feta. The balsamic marinade adds a burst of flavor, while roasting makes them tender and the cheese wonderfully gooey. Perfect as a light meal or flavorful side. Just marinate, sauté, stuff, and bake! They can even be made ahead and reheated later.
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Updated on Wed, 30 Apr 2025 16:14:49 GMT
Spinach and Feta Stuffed Portobello Mushrooms Pin it
Spinach and Feta Stuffed Portobello Mushrooms | tastefullyrecipe.com

Earthy portobello mushrooms become fancy little bowls when stuffed with bright spinach and smooth feta cheese. This dish brings together tastes from the Mediterranean with meaty mushrooms, green leafy stuff, and tangy cheese that work so well together. It's filling, good for you, and really makes your taste buds happy.

I stumbled upon this dish at a friend's dinner where I needed something without meat to serve. Everyone was so blown away by these stuffed mushrooms that they asked me for the cooking instructions before they headed home.

Stellar Ingredients Guide

  • Portobello Mushrooms: Go for solid caps without marks and closed gills – that's how you know they're fresh
  • Extra Virgin Olive Oil: Grab a good quality one that'll give your marinade some real flavor punch
  • Fresh Spinach: Pick out vibrant, perky leaves for the best flavor and bite
  • Feta Cheese: The authentic Greek stuff gives you that perfect mix of creaminess with a bit of tang
  • Fresh Garlic: Look for bulbs that feel heavy and have tight cloves for stronger taste
  • Balsamic Vinegar: The darker, more mature kind will give you the fullest flavor

Cooking Directions

Getting Mushrooms Ready:
Wipe portobello caps with a damp towel instead of washing them. Take out stems without damaging the cap. Stir marinade items together thoroughly. Let mushrooms soak up all those good flavors.
Making the Spinach Mix:
Heat olive oil till it looks slightly shimmery. Cook minced garlic until it's golden and smells amazing. Throw in spinach gradually, waiting for each batch to shrink down. Add salt and pepper to taste.
Putting Mushrooms Together:
Place caps on your baking tray with gill side facing down. Bake them first until they start letting out water. Empty out any liquid that collects. Pack each cap full with your spinach mixture.
Finishing in the Oven:
Sprinkle broken-up feta on top of filled mushrooms. Bake until cheese starts looking slightly golden. Let them sit a few minutes before you serve them.
Fresh Stuffed Portobello Mushrooms with Spinach and Feta Pin it
Fresh Stuffed Portobello Mushrooms with Spinach and Feta | tastefullyrecipe.com

Coming from a Mediterranean family, I've always loved how feta can turn plain veggies into something special. My family really likes how the cheese gets a bit golden on top and tastes even better after it's been in the oven.

Tempting Food Matches

These stuffed mushrooms go great with lots of different foods. Try them next to herby quinoa, oven-roasted veggies, or a simple arugula salad with lemon dressing. If you want something heartier, they're fantastic with grilled chicken or a nice piece of fish.

Tasty Variations

Switch things up by using different cheese like soft goat cheese or stretchy mozzarella. Throw in some sun-dried tomatoes or pine nuts for crunch and extra flavor. If you don't do dairy, swap the feta for some cashew cheese or nutritional yeast instead.

Storage Tips

You can keep prepared but uncooked mushrooms in the fridge for a day in a sealed container. After cooking, they'll stay good for about 3 days refrigerated. When you want to eat them again, warm them in a 350°F oven for around 10 minutes.

Close-up Stuffed Portobello Mushrooms with Spinach and Feta Recipe Pin it
Close-up Stuffed Portobello Mushrooms with Spinach and Feta Recipe | tastefullyrecipe.com

I've made this dish countless times over the years, and it's one of the most dependable crowd-pleasers I know. There's something about the mix of substantial mushrooms, garlicky spinach, and salty feta that's both fancy enough for company and comforting enough for a regular weeknight dinner.

Frequently Asked Questions

→ Can I prep these mushrooms in advance?
Totally! Get them ready to go 2-3 days ahead. Keep them in a sealed container, then warm them up in the oven at 350°F for about 10-15 minutes.
→ Should I remove the gills?
Nope, that's not necessary. Just carefully pull out the stems without breaking the caps.
→ What pairs well with these mushrooms?
They’re great alongside grilled meats, mixed with quinoa or rice for a veggie plate, or as crowd-pleasing starters.
→ Can I swap feta for another cheese?
Sure can! Try goat cheese, mozzarella, or parmesan instead. Each brings its own tasty twist.
→ Are these suitable for gluten-free diets?
Yes, there’s no gluten here. No need for breadcrumbs or flour at all!

Spinach Feta Mushrooms

Marinated mushrooms stuffed with spinach and feta create a simple yet delicious vegetarian side or starter.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Global

Yield: 2 Servings (2 loaded mushroom caps)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 4 garlic cloves, minced finely
02 3 large handfuls of fresh spinach, roughly chopped
03 2 big portobello mushrooms, caps only
04 3 tablespoons feta cheese, crumbled

→ Flavorings & Marinade

05 1 tablespoon of balsamic vinegar
06 A touch of garlic powder
07 3 tablespoons plus 1/4 cup of olive oil, split
08 A hint of dried sage
09 Salt and ground pepper, as preferred

Instructions

Step 01

Get your oven ready at 400°F. Twist off the stems from the mushroom caps but be gentle to avoid breaking the caps. Stir together 1/4 cup olive oil, balsamic vinegar, a pinch of garlic powder, and sage. Place the mushrooms in this flavorful mix to soak it all up while you get the other components going.

Step 02

Chop up the spinach roughly, removing thicker stems if you spot any. Mince your garlic into small pieces and set it aside for later.

Step 03

Place a pan on medium heat and pour in 3 tablespoons olive oil. Toss in the minced garlic and let it sizzle for a few minutes until fragrant and golden. Add the chopped spinach and cook gently for about 4 minutes until it softens, stirring now and then. Add salt and pepper to taste.

Step 04

Put the marinated mushroom caps onto a baking sheet with the gilled side facing down. Roast for 10 minutes.

Step 05

Flip those mushrooms over and pour off any juices. Fill them with your spinach mixture, then sprinkle feta cheese over the top, roughly 1½ tablespoons each. Put them back in the oven for another 20 minutes or so, until they're bubbling and golden.

Notes

  1. Store these in an airtight box, and they'll keep for 2-3 days without losing flavor.
  2. Reheat them at 350°F for around 10-15 minutes before serving.

Tools You'll Need

  • Cutting board and a sharp knife
  • Nonstick pan
  • Spatula or wooden spoon
  • Medium-sized mixing bowl
  • Foil-lined tray or glass dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (feta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 103
  • Total Fat: 5 g
  • Total Carbohydrate: 9 g
  • Protein: 7 g