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A stuffed portobello mushroom on a dinner plate with a salad.

Stuffed Portobello Mushrooms with Feta Cheese

These Stuffed Portobello Mushrooms with Feta are a nice low-calorie, low fat dish with a good amount of protein and plenty of vegetables and all that is needed is a salad and maybe a crusty roll to make it a meal.
5 from 11 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 277kcal
Author: Pat Nyswonger

Ingredients

  • 4 large portobello mushrooms
  • 1-2 tablespoons olive oil
  • 10 ounces frozen spinach defrosted
  • 2-3 scallions thinly sliced white and green
  • 1/2 red bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 4 garlic cloves finely chopped
  • 2 tablespoons fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces feta cheese crumbled
  • 1/2 lemon
  • 2 eggs lightly beaten
  • 1/2 cup freshly grated parmesan cheese

Instructions

  • Preheat the oven to 375°F, line a baking sheet with parchment paper and set a wire rack on it.
  • Rinse and wipe the mushrooms with a damp paper towel and cut out the stems. Reserve the stems. Using a teaspoon, scrape the gills from the underside of the mushrooms then discard.
  • Place the mushroom caps on the wire rack, scraped side up to resemble a bowl. Brush them with olive oil and set aside.
  • Chop the mushroom stems finely and add to a large mixing bowl. Squeeze the water out of the spinach and give it a rough chop. Add the spinach to the bowl along with the green onion, bell pepper, jalapeno, garlic, rosemary, thyme, salt and pepper. Add the crumbled feta cheese. Squeeze the lemon juice over the filling mixture then add the beaten eggs and stir to combine.
  • Divide the mixture equally between the mushroom caps, packing firmly with a spoon. Transfer the baking sheet to the middle rack of the oven.
  • Bake for 30 minutes, then remove from the oven and add the parmesan cheese then bake for another 5-10 minutes until the cheese is melted and golden. Serve immediately with a side salad.

Notes

  • A grapefruit spoon with the serrated edge works great for removing the mushroom gills.
  • We use feta cheese, other suggestions would be creamy goat cheese, ricotta, brie, or cream cheese.
  • A side salad is all that is needed to make this a "Meatless Monday".

Nutrition

Serving: 1 | Calories: 277kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 129mg | Sodium: 862mg | Fiber: 4g | Sugar: 4g