Tuesday, January 24, 2012

Spinach and Feta Stuffed Portabella Mushrooms

Mushrooms may be one of my favorite foods.  There's nothing more I like as a side dish than a grilled portabella mushroom.  With it still being a bit chilly in Denver, the grill is not an option.  I stumbled on this recipe and altered it a bit.  This would make a wonderful meatless meal.  I served it with chicken and couscous and found it to be way to much food! This is a vegetarian's heaven.


-2 large Portabella mushroom caps
-1 roma or plum tomato, diced
-2 large handfuls of fresh baby spinach
-1/4 cup crumbled feta cheese
-1/4 cup shredded mozzarella cheese
-small pinch of red pepper flakes
-small pinch white pepper
-1/4 cup Italian or Olive Oil & Vinegar dressing
-1/4 cup chicken broth

I don't rinse my mushrooms in water.  I think the mushrooms soak up the water and therefore limits it's ability to soak up the flavors stuffed inside it. Instead, use a damp paper towel to wipe down the mushroom caps removing any dirt.

Cut the stem off with a knife and use a spoon to remove the dark gills on the underside of the mushroom caps. Preheat the oven to 350 degrees.

In a small bowl, combine the 2 handfuls of spinach, 1 chopped roma tomato, 1/4 cup feta cheese, 1/4 cup mozzarella, small pinch of white pepper, small pinch of crushed red pepper flakes, and 1/4 cup Italian dressing (or olive oil and vinegar dressing).  Toss together.

Place the mushrooms in a small baking dish.  Evenly divide the mixture and stuff the mushrooms.  Don't worry about stuffing them too full.  The spinach will wilt down when it's heated.

Have a little extra feta and mozzarella? Sprinkle on top so it will bubble and brown in the oven. Pretty!

Pour 1/4 - 1/2 cup of chicken broth in the bottom of baking dish, just enough that the mushrooms are sitting in a bit of liquid (depends on the size of your baking dish, how much you will need). Bake for 30-45 at 350 until the mushrooms are soft and the cheese is melted and bubbly. Enjoy while still warm!


  1. Made this tonight!!! SO good!!!! :)

  2. Anne Abernethy BuchananMarch 16, 2012 at 8:43 PM

    I just made this and added bacon and pesto. So amazing. I love your blog! We need to get together in Denver soon!

  3. Looking forward to trying these out! Found on Pinterest, they are on my menu this week. Great meatless option.

  4. Just made these and they were delicious! I'm so happy I found your recipe.

    1. great! So glad you made them and enjoyed the recipe. Thank you for the comment!

    2. Grilling them instead......I live in Fla....sounds yummy

  5. Excellent !! I made 1 mushroom in my toaster oven, and it was wonderful. I used about 1/8 c liquid but that was a great plenty. I wonder if it would work to just add a bit of olive oil in the dish instead of broth? Still, it all tasted very good. I added a precooked sausage, but it wasn't really necessary. Very good recipe, I will definitely do this again.

    1. Oh yes, I also threw in some of the mushroom pieces I'd scooped out; that was good too.

  6. I have made this about 4-5 times now, it is a staple in our house! I add in crumbled Italian chicken sausage and the whole thing tastes like pizza. Thanks for the recipe!


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