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Stuffed Portobello Mushrooms

Meaty portobello mushroom caps filled with a flavorful Mediterranean mixture of quinoa, feta, olives, and fresh vegetables. These elegant and satisfying appetizers are perfect for entertaining.

45 minMediumServes 4220 cal/serving

MediterraneanAppetizerOvenVegetarianLow CarbHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 large portobello mushroom caps (stems removed and gills scraped out)
  • 3 tbsp extra virgin olive oil (divided)
  • 2 garlic cloves, minced
  • 1/2 cup red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 cup quinoa, cooked
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/4 cup sun-dried tomatoes (packed in oil, drained), chopped
  • 1 cup baby spinach, chopped
  • 1 lemon (zested and juiced)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp fresh parsley (for garnish), chopped

Instructions

  1. 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. 2

    Brush 4 large portobello mushroom caps (stems removed and gills scraped out) on both sides with 1 tablespoon of extra virgin olive oil (divided) and place them gill-side up on the baking sheet.

  3. 3

    Season the mushroom caps with a pinch of salt and freshly ground black pepper.

  4. 4

    Bake the mushroom caps for 10 minutes until they start to soften. Remove from oven and set aside.

  5. 5

    While mushrooms are baking, heat 1 tablespoon of extra virgin olive oil (divided) in a medium skillet over medium heat.

  6. 6

    Add 1/2 cup finely diced red onion and 1/2 finely diced red bell pepper and sauté for 3-4 minutes until softened.

  7. 7

    Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.

  8. 8

    Add 1 cup chopped baby spinach and cook until wilted, about 1 minute.

  9. 9

    In a medium bowl, combine the sautéed vegetables, 1 cup cooked quinoa, 1/2 cup crumbled feta cheese, 1/4 cup pitted and chopped kalamata olives, 1/4 cup chopped sun-dried tomatoes (packed in oil, drained), 1 lemon (zested and juiced) zest, 1 tablespoon of lemon juice, 1 tsp dried oregano, remaining 1 tablespoon extra virgin olive oil (divided), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Mix well.

  10. 10

    Divide the filling evenly among the pre-baked mushroom caps, pressing gently to pack it in.

  11. 11

    Return the stuffed mushrooms to the oven and bake for 12-15 minutes until the mushrooms are tender and the filling is hot.

  12. 12

    Garnish with 2 tbsp chopped fresh parsley (for garnish) and serve warm.

Questions

Can I make Stuffed Portobello Mushrooms dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Stuffed Portobello Mushrooms ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Stuffed Portobello Mushrooms?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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