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Home » Side Dishes » Stuffed Portobello Mushrooms with Spinach and Feta

Stuffed Portobello Mushrooms with Spinach and Feta

Published: Feb 21, 2020 · Modified: Mar 5, 2021 by Genevieve Morrison · This post may contain affiliate links

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These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course! With only a few main ingredients, you’ll find these mushrooms don’t require any other bells and whistles to be fabulous, flavorful show stoppers.

They’re vegetarian (when using vegetarian feta), gluten-free, keto and packed with leafy green vitamins and minerals!

2 spinach and feta-stuffed mushroom caps on a plate on a table, lined with lace with 2 stacked plates in the background.
Contents hide
1 How to Make These Stuffed Mushrooms – Step by Step
2 Common Questions
3 A Little More Veggie Side Dish Inspiration
4 Stuffed Portobello Mushrooms with Spinach and Feta

It’s March and spring is right around the corner – with all my spring clothes from last year that I hope to fit into after a very buttery, breaded, pumpkin spice snickerdoodley Fall and Winter. Time to slim down in the healthiest way I know how – with all those wonderful leafy green nutrients… and a little bit of feta.

I love serving stuffed portobello mushrooms as a first course at a dinner party. They can easily be made ahead of time, they look so enticing and also make a perfect complement to an entree like roasted duck or beef bourguignon!

2 mushroom caps, a bowl of feta and a bunch of spinach leaves on a cutting board.

How to Make These Stuffed Mushrooms – Step by Step

1. 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.

2. Mince 4 garlic cloves and set aside.

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

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

A collage of 4 numbered images showing how to make stuffed portobello mushrooms.

5. 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 and pepper and set aside when done.

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

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

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

A collage of 4 numbered images showing how to make stuffed portobello mushrooms.

Common Questions

1. Can you eat the gills of portobello mushrooms?


Yes. They’re definitely edible, as well as the stems, but the stems have a thicker, more fibrous texture and you’ll want to carefully remove as much of them as you can to make room for the spinach and feta in this recipe.

You can also remove the gills if you want to make even more room, but it’s not entirely necessary.

2. What’s the difference between “portobello” and “portobella” mushrooms?


Portobello mushrooms are also referred to as “portobella” mushrooms, and both are correct terms for the same kind of mushroom. It’s only a matter of size.

When the cremini mushroom is small, it’s referred to as a “portobella” or “baby bella” mushroom, and when they get bigger, they’re branded as “portobello” mushrooms. It’s as simple as that.

3. Can I use frozen spinach for this recipe?

Yes, you can, although fresh, sautéed spinach has more flavor pizzaz and a brighter green color that just makes for a prettier stuffed mushroom. However, it’s a misconception that frozen spinach is less nutritious.

Spinach is frozen at peak freshness and its nutrition doesn’t diminish, whereas fresh spinach will lose nutritional value while it wilts. So ideally, go for the very freshest spinach, but if you can’t find it, frozen will be just as healthy (just a little less green).

If you use frozen spinach, make sure to thaw and squeeze out as much water as you can. Brown your minced garlic then sauté thawed spinach in the olive oil and garlic for 4-5 minutes.

4. Can stuffed portobello mushrooms be reheated?


They certainly can! They won’t dry out and the feta won’t melt or become burnt. Simply reheat 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 and refrigerated.

The top of 2 stuffed mushrooms with spinach and toasted feta on top, sitting on a plate.

A Little More Veggie Side Dish Inspiration

  • A plate of Swiss chard on a lace table cloth.
    Sautéed Swiss Chard with Caramelized Shallots
  • Blistered shishito peppers on a slate with a slice on lime.
    Blistered Shishito Peppers with Soy Sauce, Sesame & Lime
  • 2 bowls of cauliflower soup and a small bowl of croutons on a lace table cloth.
    Coconut Curry Cauliflower Soup
  • A bowl of baked mashed potatoes on a table with a lace tablecloth.
    Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

2 spinach and feta-stuffed mushroom caps on a white plate on a table, lined with lace with 2 plates in the background.

Stuffed Portobello Mushrooms with Spinach and Feta

These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course!
4.23 from 36 votes
Print Pin Rate
Course: Side Dish
Cuisine: International
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 2 stuffed mushrooms
Calories: 103kcal
Author: Genevieve Morrison

Equipment

  • sharp knife and cutting board
  • frying pan
  • wooden spoon or spatula
  • medium-size mixing bowl
  • glass pyrex or foil-lined baking sheet

Ingredients

  • 2 portobello mushroom caps
  • 3 cups fresh spinach – chopped
  • 4 garlic cloves – minced
  • 3 tbsp. feta cheese – crumbled
  • 1 tbsp. balsamic vinegar
  • garlic powder – just a sprinkle
  • sage spice – just a sprinkle
  • salt & pepper – to taste
  • ¼ cup olive oil – for marinade, and 3 tbsp. for pan

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1stuffed mushroom | Calories: 103kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 293mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4314IU | Vitamin C: 15mg | Calcium: 169mg | Iron: 2mg
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Comments

  1. MH

    June 30, 2023 at 1:04 am

    I made this tonight and my husband, who does not like spinach, liked this. Great flavors. Will definitely be making this again.

    Reply
    • Genevieve Morrison

      June 30, 2023 at 1:19 am

      Aww, so glad you both enjoyed the recipe!

      Reply
  2. Lorrie

    April 13, 2022 at 12:52 am

    Can large white mushrooms be used instead of portobello?

    Reply
    • Genevieve Morrison

      April 13, 2022 at 1:09 pm

      I believe so. I haven’t used them with this recipe myself, but I believe the cook time will be about the same. I would maybe suggest using chopped spinach, to make it easer to stuff smaller mushrooms.

      Reply
  3. Meg

    September 23, 2021 at 7:23 pm

    How are you calculating these at 371 calories per mushroom. I put all of the ingredients in my calorie tracker and I’m coming up with 87 calories granted I am using low calorie balsamic. But even with balsamic vinegar that only adds a few more calories? At any rate I’m excited to try this recipe tonight!

    Reply
    • Genevieve Morrison

      September 23, 2021 at 7:29 pm

      Hi Meg! You know what? I think my calorie calculator included the full ¼ cup of olive oil (477 calories!) even though it’s just for a marinade. I think it split that between the 2 mushrooms. Thank you so much for bringing that to my attention! I re-ran the calculation, so it’s much more accurate now.

      Reply
      • Meg

        September 23, 2021 at 7:43 pm

        No problem! I did forget to add the olive oil so mine was incorrect too lol. Can’t wait to have these for dinner tonight!

        Reply
        • Genevieve Morrison

          September 23, 2021 at 7:47 pm

          Hope you enjoy them, and thanks again!

          Reply
  4. Maria

    June 07, 2021 at 10:31 pm

    Just made these as a side for my salmon and holy cow! These are going in my rotation for sure. Made exactly as the recipe states…so SO good!!!

    Reply
    • Genevieve Morrison

      June 07, 2021 at 10:33 pm

      Thank you, Maria! What a sweet comment. So glad you liked it!
      Genevieve xoxo

      Reply
  5. Joyce

    April 29, 2021 at 9:43 pm

    Made these tonight, delicious! Thanks for sharing!

    Reply
  6. Anonymous

    September 21, 2020 at 3:16 am

    Loved it. Easy and quick. I would cook mushrooms for 10 minutes while preparing the spinach mixture.

    Reply
  7. Monique

    April 28, 2020 at 9:50 am

    These turned out delicious! So simple and easy but big on flavour. Loved the idea of doing a quick marinade. Thank you! 🙂

    Reply
    • Genevieve Morrison

      April 29, 2020 at 12:24 am

      Thank you, Monique! So happy you liked them!

      Reply
4.23 from 36 votes (33 ratings without comment)

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