Spinach & Feta Stuffed Portobello Mushrooms: A Savory, Low-Carb Delight

Sometimes, the best recipes are born from the simplest ingredients. These Spinach & Feta Stuffed Portobello Mushrooms are the perfect example of just that a dish that transforms humble vegetables and a few pantry staples into a show-stopping appetizer, side, or even a light main course. Whether you’re hosting a dinner party or just want a low-carb lunch that doesn’t skimp on flavor, these golden-baked, cheese-stuffed mushrooms are sure to impress.

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What Are Spinach & Feta Stuffed Portobello Mushrooms?

Spinach & Feta Stuffed Portobello Mushrooms are large mushroom caps (usually portobellos) filled with a savory mixture of sautéed spinach, crumbled feta cheese, cream cheese, garlic, and herbs, then baked until golden and bubbling. The meaty texture of the mushroom provides a hearty base, making this dish not only satisfying but also vegetarian and low-carb friendly.

Often seen as a Mediterranean-inspired recipe, this dish combines classic flavors in a way that feels both rustic and elegant. With the umami depth of roasted mushrooms and the salty tang of feta, it’s a flavor match made in heaven. And the best part? They look stunning on a platter, making them ideal for entertaining or impressing guests.

Why You’ll Fall in Love with This Recipe

• Easy to Make: Ready in under 30 minutes, with minimal prep.
• Healthy and Low-Carb: Packed with nutrients, fiber, and protein while staying keto-friendly.
• Versatile: Serve as an appetizer, side dish, or a vegetarian main.
• Customizable: Easily adaptable with different cheeses or add-ins like sun-dried tomatoes.
• Make-Ahead Friendly: Perfect for prepping ahead and baking just before serving.
• Elegant Yet Simple: A restaurant-worthy dish you can make on a weeknight.
• Great for Meal Prep: Leftovers store well for next-day lunches.

How Do They Taste?

The flavor is rich and balanced. You get the earthiness of the portobello mushroom, the creamy tanginess of feta and cream cheese, and the fresh green notes of spinach and herbs. Garlic adds a warm pungency, and the baked cheesy top gives each bite a satisfying golden crunch. It’s the kind of dish where you close your eyes after the first bite and say, “Wow.”

The contrast between the juicy roasted mushroom and the warm, slightly salty filling is comforting and craveable. The cheese browns beautifully under the broiler, forming a slight crust that adds both visual appeal and a satisfying texture.

Health & Ingredient Benefits

• Portobello Mushrooms: Low in calories but high in fiber, potassium, and umami flavor.
• Spinach: Rich in iron, calcium, and vitamin K.
• Feta Cheese: Lower in fat than many cheeses and packed with protein and calcium.
• Garlic: Contains powerful antioxidants and boosts immunity.
• Olive Oil: Heart-healthy fat that helps absorb fat-soluble nutrients.
• Cream Cheese: Offers creaminess and satiety, especially in low-carb diets.

This recipe is naturally gluten-free (just ensure the feta and cream cheese are labeled gluten-free), vegetarian, and suitable for low-carb or keto diets. It’s also a great way to sneak extra greens into your day.

Ingredients You’ll Need

• 4 large portobello mushrooms, stems and gills removed
• 1 tablespoon olive oil
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/2 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese (optional, for topping)
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)

Tools You’ll Need

• Baking sheet
• Parchment paper or foil
• Mixing bowl
• Skillet
• Spoon or spatula
• Knife and cutting board
• Paper towels (for patting mushrooms dry)

Optional Substitutions & Additions

• Use kale instead of spinach for a heartier texture.
• Swap feta for goat cheese if you prefer a creamier tang.
• Add chopped sun-dried tomatoes or artichokes for extra Mediterranean flair.
• Top with parmesan for extra salty-crisp texture.
• Add a pinch of red pepper flakes for a little kick.
• Use a mix of cheeses like ricotta, asiago, or pecorino for a more complex flavor profile.
• Add lemon zest to the filling for a fresh citrusy lift.

How to Make Spinach & Feta Stuffed Portobello Mushrooms

1. Prep the mushrooms: Preheat oven to 400°F (200°C). Clean mushroom caps with a damp cloth. Gently remove stems and scrape out gills with a spoon. Place mushrooms cap-side down on a baking sheet lined with parchment paper.
2. Cook the spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and sauté until wilted (or heated through if using frozen). Season lightly with salt and pepper.
3. Mix the filling: In a bowl, combine sautéed spinach, cream cheese, and feta. Mix until well combined. The filling should be creamy but thick.
4. Stuff the mushrooms: Spoon the spinach-cheese mixture evenly into each mushroom cap. Spread gently to fill the cavity. Sprinkle tops with shredded mozzarella if using.
5. Bake: Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden and bubbly. If you want more browning, broil for the final 1-2 minutes.
6. Garnish and serve: Let cool for a few minutes, then garnish with chopped parsley and serve warm. These are best enjoyed fresh out of the oven but are also delicious at room temperature.

What to Serve With Stuffed Mushrooms

• As a side dish with grilled chicken or steak
• With a simple salad and crusty bread for a light lunch
• Alongside zoodles or pasta for a Mediterranean dinner
• Served as appetizers at a dinner party or holiday gathering
• With a bowl of lentil soup or tomato bisque for a cozy vegetarian meal
• Paired with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio

Tips for Success

• Don’t skip removing the gills they can make the dish watery.
• Pre-cook the spinach to avoid excess moisture.
• Use parchment or foil to prevent sticking and ease cleanup.
• Let mushrooms rest a few minutes after baking so the filling can set.
• Pat dry mushrooms before stuffing to reduce sogginess.
• Choose evenly sized mushrooms for uniform cooking.
• Use a block of feta and crumble it yourself for better texture.

Common Mistakes to Avoid

• Overstuffing the caps, which can lead to overflowing.
• Not draining frozen spinach completely, which waters down the filling.
• Skipping preheat on the oven, which may lead to uneven cooking.
• Using wet mushrooms, which can make the dish soggy.
• Using low-quality cheese which may not melt properly or flavor the dish well.

How to Store & Reheat

To store: Allow leftovers to cool completely, then place in an airtight container. Refrigerate for up to 3 days.

To reheat: Place on a baking sheet and warm in a 350°F oven for 10-12 minutes. You can also microwave for 1-2 minutes, though the texture will be softer.

To freeze: Not recommended. The texture of mushrooms and dairy-based filling changes after freezing and becomes watery.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Stuff the mushrooms and refrigerate up to a day in advance. Bake just before serving for the best texture and flavor.

Are they freezer-friendly?
Unfortunately, no. Mushrooms tend to release moisture and become rubbery after freezing.

Can I grill instead of bake?
Absolutely. Grill over indirect heat for about 10-12 minutes with the lid closed, until mushrooms are tender and filling is hot.

What kind of feta works best?
A block of feta you crumble yourself will have better texture and flavor than pre-crumbled versions.

Are these kid-friendly?
Yes! If your kids enjoy mushrooms and cheese, they’ll likely love this. You can even substitute milder cheeses like mozzarella or cream cheese only.

Nutritional Info (approximate per mushroom)

• Calories: 160
• Protein: 7g
• Fat: 13g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 2g
• Sodium: 380mg

Conclusion

These Spinach & Feta Stuffed Portobello Mushrooms are proof that wholesome, nourishing food can be wildly flavorful and beautiful to serve. Whether you’re eating low-carb, going meatless for a meal, or simply craving something satisfying yet light, this recipe checks every box. Simple to prepare, gorgeous on the plate, and packed with savory goodness, it’s a recipe you’ll come back to again and again.

Serve them at your next gathering, as a weeknight dinner, or even for a cozy solo lunch. No matter the occasion, these stuffed mushrooms are sure to satisfy both your taste buds and your appetite all without needing a pantry full of fancy ingredients.

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August 20, 2025 by Melissa