If you love bold Mediterranean flavors, these Greek‑Style Stuffed Portobello Mushrooms are a must‑try.
Juicy portobello caps are filled with a vibrant mixture of tomatoes, spinach, olives, and tangy feta, then baked to perfection. They make a hearty vegetarian main dish or a flavorful side for grilled meats or seafood.
This recipe became a favorite in our house because it’s quick to prepare but tastes like something you’d order at a bistro. With just a few wholesome ingredients, you can create a dish that’s both healthy and incredibly satisfying.
Why You’ll Love This Recipe
These Greek‑Style Stuffed Portobello Mushrooms are hearty, flavorful, and packed with colorful veggies.
The briny olives and creamy feta balance perfectly with sweet tomatoes and earthy spinach, creating a delicious filling for the meaty mushroom caps.
They’re quick to make, ready in under 30 minutes, and naturally vegetarian and gluten‑free. Perfect for a light dinner, lunch, or a side dish for grilled chicken, fish, or lamb.
What You’ll Need
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- ⅓ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- Lemon wedges (for serving)
Pro Tips
- Clean mushrooms gently—use a damp cloth instead of rinsing under water to prevent excess moisture.
- Remove the gills for a milder flavor and to make more room for the filling.
- Pre‑roast the caps for a few minutes before stuffing to avoid soggy mushrooms.
- Use high‑quality feta and olives for the best authentic Greek flavor.
- Finish with lemon juice just before serving to brighten the flavors.
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Skillet for sautéing spinach
- Mixing bowl and spoon
- Knife and cutting board
Substitutions and Variations
- Vegan version: Use dairy‑free feta.
- Add protein: Stir in cooked quinoa, chickpeas, or shredded chicken.
- Different cheese: Try goat cheese or halloumi instead of feta.
- Extra flavor: Add sun‑dried tomatoes or roasted red peppers.
Make‑Ahead Tips
- Prepare the filling up to 2 days ahead and store in the refrigerator.
- Clean and pre‑roast mushroom caps, then store in an airtight container until ready to assemble.
- Assemble just before baking for the best texture.
How to Make Greek‑Style Stuffed Portobello Mushrooms
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Mushrooms
Wipe mushroom caps clean. Remove stems and scrape out the gills if desired. Brush lightly with olive oil and place gill‑side up on the baking sheet.
3. Pre‑Roast the Mushrooms
Bake for 5–7 minutes to soften slightly and release moisture.
4. Prepare the Filling
In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and cook for 1 minute.
Stir in chopped spinach and cook until wilted. Transfer to a bowl and mix with cherry tomatoes, olives, feta, oregano, salt, and pepper.
5. Fill and Bake
Remove mushrooms from the oven. Spoon the filling evenly into each cap. Return to the oven and bake for 10–12 minutes, until mushrooms are tender and feta is slightly golden.
6. Serve
Remove from the oven and finish with a squeeze of lemon juice and a sprinkle of extra oregano or parsley. Serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.
Avoid freezing, as mushrooms can release excess water after thawing.
Nutrition & Benefits
Portobello mushrooms are low in calories but packed with B vitamins and antioxidants.
Spinach adds iron and vitamin K, tomatoes provide vitamin C, and feta and olives bring calcium and healthy fats, making this a nutrient‑dense vegetarian dish.
Recipe FAQ
1. Do I need to remove the gills?
It’s optional, but removing them creates more space for the filling and results in a milder flavor.
2. Can I use frozen spinach?
Yes, just thaw and squeeze out as much liquid as possible before using.
3. Can I grill these instead of baking?
Yes! Grill the mushrooms gill‑side down for 3 minutes, flip, fill, and cook covered until the cheese softens.
4. Can I make this ahead of time?
Yes, prepare the filling and clean the mushrooms in advance. Assemble and bake right before serving.
5. What can I serve with these?
They pair beautifully with rice, couscous, quinoa, or a Greek salad for a complete meal.
Fresh, Colorful, and Packed with Mediterranean Flavor
These Greek‑Style Stuffed Portobello Mushrooms are an easy, wholesome dish full of vibrant flavors.
Perfect as a vegetarian main or flavorful side, they’re a versatile recipe you’ll love making again and again.