Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta
Plump portobello caps roasted until tender and filled with creamy avocado and salty feta for a vibrant vegetarian keto meal. This mediterranean-inspired vegetarian (vegetarian, gluten-free) ready in about 28 minutes pairs olive oil, medium, diced avocado, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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 tbsp olive oil
- 2 medium, diced avocado
- 1/2 cup, crumbled feta cheese
- 1, minced garlic cloves
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Brush mushroom caps with olive oil and season with 1/8 tsp salt. Place on a parchment-lined baking sheet and roast for 10 minutes.
- Step 2: While mushrooms roast, combine diced avocado, crumbled feta, minced garlic, lemon juice, oregano, and remaining salt in a bowl. Gently fold until evenly mixed.
- Step 3: Remove mushrooms from oven, flip caps, and spoon avocado-feta mixture into each cap, pressing gently to fill.
- Step 4: Return to oven and roast for 8-10 minutes until mushrooms are tender and filling is lightly golden around the edges.
- Step 5: Let rest for 3 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta 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 Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta?
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 olive oil from drying out.
Can I substitute ingredients in Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta?
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 Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta 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 Herb-Roasted Portobello Mushrooms Stuffed with Avocado and Feta vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
