Description
These Spinach & Feta Stuffed Portobello Mushrooms are a savory, low-carb, and vegetarian dish made with sautéed spinach, feta cheese, and a creamy garlic filling baked into juicy mushroom caps. Perfect as an appetizer, side, or light main course.
Ingredients
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)
Instructions
Preheat oven to 400°F (200°C). Clean mushroom caps with a damp cloth. Remove stems and gills. Place mushrooms cap-side down on a baking sheet lined with parchment paper.
Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté until wilted or heated through. Season with salt and pepper.
In a bowl, combine sautéed spinach, cream cheese, and feta. Mix until creamy and well combined.
Spoon the mixture into each mushroom cap and gently spread to fill. Sprinkle mozzarella on top if using.
Bake for 18-20 minutes or until mushrooms are tender and the tops are golden. Broil for 1-2 minutes for more browning.
Let cool for a few minutes, garnish with parsley, and serve warm.
Notes
For variation, substitute spinach with kale or feta with goat cheese.
Add sun-dried tomatoes, red pepper flakes, or lemon zest to customize.
Avoid overfilling and pat mushrooms dry to reduce sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Keywords: stuffed mushrooms, spinach and feta, vegetarian appetizer, low carb recipe, portobello mushrooms, healthy baked mushrooms, keto stuffed mushrooms