Creamy Avocado Feta Stuffed Portobellos
Hearty portobello mushrooms filled with a rich avocado-feta mixture, baked until golden for a satisfying vegetarian keto meal. This mediterranean-inspired vegetarian (vegetarian, keto) ready in about 28 minutes pairs medium, diced avocado, crumbled feta cheese, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, stems removed portobello mushrooms
- 1 medium, diced avocado
- 2 oz crumbled feta cheese
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 tsp finely chopped dill
- 1/8 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil, then place gill-side up on a baking sheet. Season with 1/8 tsp sea salt and 1/4 tsp red pepper flakes.
- Step 2: In a bowl, combine 1 diced avocado, 2 oz crumbled feta, 1 tsp chopped dill, and 1/8 tsp sea salt. Spoon mixture evenly into mushroom caps.
- Step 3: Bake for 18 minutes until mushrooms are tender and filling is warm, then sprinkle with extra dill. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Avocado Feta Stuffed Portobellos take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Avocado Feta Stuffed Portobellos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced avocado from drying out.
Can I substitute ingredients in Creamy Avocado Feta Stuffed Portobellos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Avocado Feta Stuffed Portobellos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Avocado Feta Stuffed Portobellos vegetarian?
Yes — this recipe is tagged vegetarian, keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
