Half-Baked Spinach and Feta Stuffed Portobello Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Large portobello caps stuffed with a creamy blend of spinach, feta, and herbs, baked until tender and golden. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs large portobello mushroom caps, fresh spinach leaves, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Clean 4 large portobello mushroom caps and remove stems. Brush both sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat a skillet over medium heat and sauté 2 cloves minced garlic in 1 tbsp olive oil for 30 seconds until fragrant. Add 3 cups fresh spinach leaves and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. Step 3: In a mixing bowl, combine the wilted spinach mixture with 1 cup crumbled feta cheese, 1/2 cup cream cheese, 1 tsp lemon zest, 1/4 tsp salt, and 2 tbsp chopped fresh parsley. Mix until creamy and well incorporated.
  4. Step 4: Spoon the spinach and cheese filling evenly into each mushroom cap, mounding it slightly.
  5. Step 5: Place stuffed mushrooms on a baking sheet and bake for 18-20 minutes until mushrooms are tender and the filling is lightly golden on top. Serve warm.

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Frequently asked questions

How long does Half-Baked Spinach and Feta Stuffed Portobello Mushrooms take to make?

Total time is about 35 minutes (15 min prep + 20 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 Half-Baked Spinach and Feta Stuffed Portobello Mushrooms?

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 fresh spinach leaves from drying out.

Can I substitute ingredients in Half-Baked Spinach and Feta Stuffed Portobello Mushrooms?

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 Half-Baked Spinach and Feta Stuffed Portobello Mushrooms 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 Half-Baked Spinach and Feta Stuffed Portobello Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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