Stuffed Portobello Mushrooms with Spinach and Feta

2 portobello mushroom caps

3 cups fresh spinach - chopped

4 garlic cloves - minced

3 tbsp. feta cheese - crumbled

1 tbsp. balsamic vinegar

¼ cup olive oil - for marinade, and

3 tbsp. for pan garlic powder -

just a sprinkle sage spice -

just a sprinkle salt & pepper - to taste


  • Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don’t have to remove the mushroom gills. In a medium-size mixing bowl, pour ¼ cup olive oil and 1 tbsp. balsamic vinegar, and sprinkle with garlic powder and sage spice. Gently coat the mushrooms in the mixture and set aside to marinate.

  • Mince 4 garlic cloves and set aside.

  • Remove the stems from 3 cups of fresh spinach and coarsely chop. Set aside.

  • Add 3 tbsp. olive oil to a frying pan and brown minced garlic for 3-4 minutes.

  • Place chopped spinach right on top of the garlic and allow it to wilt down and sauté for 4-5 minutes. As it wilts, gently stir into the garlic and oil. Sprinkle with salt & pepper and set aside when done.

  • Place mushroom caps face down in a pyrex or baking sheet and bake for 10 minutes.

  • Remove pyrex and pour out any liquid if any released. Gently turn caps over and stuff with spinach.

  • Sprinkle about 3 tbsp. of crumbled feta cheese (1½ tbsp. each) on top of the spinach. Bake for 20 minutes more and serve.


To make ahead and reheat, bake mushrooms at 350 F. for 10-15 minutes. Stuffed mushrooms will stay perfectly tasty for 2-3 days if stored in a container with a tight lid.

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