Half-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes

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

Large portobello mushroom caps filled halfway with a savory mixture of feta cheese, sun-dried tomatoes, and fresh herbs, baked to tender perfection. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large portobello mushroom caps, crumbled feta cheese, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 25 min Serves 4 Mediterranean cuisine 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Clean 4 large portobello mushroom caps by removing stems and gently wiping caps with a damp cloth. Brush each cap with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a mixing bowl, combine 3/4 cup crumbled feta cheese, 1/3 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, 2 minced garlic cloves, and 1 tsp lemon zest. Toss with remaining 1 tbsp olive oil until mixture is evenly coated.
  3. Step 3: Spoon the cheese and tomato mixture into each mushroom cap, filling each about halfway to leave some of the mushroom visible.
  4. Step 4: Place stuffed mushrooms on a baking sheet and bake for 20 minutes until mushrooms are tender and the filling is slightly golden on top. Let rest for 5 minutes before serving as a flavorful appetizer or side dish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Half-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes?

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 crumbled feta cheese from drying out.

Can I substitute ingredients in Half-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes?

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-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes 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-Stuffed Portobello Mushrooms with Feta and Sun-Dried Tomatoes 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.

Related recipes