Vegetarian Stuffed Portabello Mushrooms

Inspired by EatingWell


  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • 1 medium shallot

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon salt

  • 3 portobello mushrooms

  • 1 cup chopped spinach

  • 1 cup quartered cherry tomatoes

  • ⅓ cup crumbled feta cheese

  • 2 tablespoons pitted and sliced Kalamata olives

  • 2 tablespoon chopped fresh oregano


  • Preheat the oven to 400 degrees F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 8-10 minutes.

  • Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.

  • Combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl.

  • Once the mushrooms have softened, remove from the oven and fill with the spinach mixture.

  • Bake until the tomatoes have wilted, about 10 minutes.

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