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Creamy Spinach Feta Stuffed Portobello Mushrooms

spinach feta stuffed portobello mushrooms - featured image
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These hearty portobello mushrooms are stuffed with a creamy spinach and feta filling, then baked until golden and bubbling. Perfect for a comforting vegetarian dinner or an impressive main course for guests.

Ingredients

Scale
  • 4 large portobello mushrooms (about 4–5 inches each)
  • 6 cups fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
  • 3/4 cup feta cheese, crumbled (about 3.5 oz)
  • 4 oz cream cheese, softened
  • 1/4 cup Greek yogurt
  • 3 cloves garlic, minced
  • 1/2 red onion, finely diced
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper, freshly cracked
  • Pinch of nutmeg (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1/2 tsp lemon zest (optional)
  • Extra feta, mozzarella, or parmesan for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Gently wipe portobello mushrooms with a damp paper towel to remove dirt. Remove stems and, if desired, use a spoon to scoop out most of the dark gills. Place stem-side up on the prepared baking sheet.
  3. Brush tops and insides of each mushroom cap with about 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper.
  4. Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Add garlic and sauté for another 30 seconds. Add spinach in batches, stirring until wilted and bright green (about 2-3 minutes). If using frozen spinach, just warm through.
  5. Transfer spinach mixture to a bowl. Stir in cream cheese, Greek yogurt, and crumbled feta. Add nutmeg and lemon zest if using, and season with salt and pepper. Mix until smooth and evenly combined. If filling is too stiff, add a teaspoon of yogurt.
  6. Spoon spinach-feta mixture evenly into each mushroom cap, mounding gently. Press down lightly to fill all nooks. Sprinkle extra cheese on top if desired.
  7. Bake for 20-25 minutes, until mushrooms are tender and filling is bubbling. Edges should be golden and tops just starting to crisp. For a deeper color, broil for 2 minutes at the end, watching closely.
  8. Let mushrooms cool for 5 minutes before serving. Sprinkle with chopped parsley and more lemon zest if desired.

Notes

For best results, squeeze spinach well to remove excess water. Pre-roast mushroom caps for 5-7 minutes if you prefer a firmer texture. Taste filling before adding extra salt, as feta is salty. Broil briefly for a crispy cheese top. Mushrooms can be prepped ahead and baked before serving. Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 2 months.

Nutrition

Keywords: stuffed mushrooms, vegetarian dinner, spinach feta, easy dinner, gluten-free, Mediterranean, comfort food, healthy, baked mushrooms

Find it online: https://wigglebite.com/creamy-spinach-feta-stuffed-portobello-mushrooms-easy-dinner-recipe/