The Ultimate Greek Stuffed Portobello Mushrooms (with Spinach & Feta!)
Imagine a plump, meaty portobello mushroom cap, roasted until tender and juicy, then generously filled with a savory, Greek-inspired mixture of sautéed spinach, salty feta, garlic, and fresh herbs, all topped with crispy, golden-brown breadcrumbs. That, my friends, is the hearty, sophisticated magic of these Greek Spinach and Feta Stuffed Mushrooms. This is, without a doubt, the most delicious and satisfying vegetarian main course you will make all year.
I promise you, the flavor combination is pure Mediterranean bliss. The earthy mushroom, the salty feta, the bright lemon zest, and the fragrant garlic and herbs all come together in perfect harmony. The toasted panko topping provides the most incredible, essential crunch that contrasts beautifully with the tender mushroom and creamy filling. It’s a complete, elegant meal that is surprisingly simple to prepare.
Get ready to create a stunning, restaurant-quality vegetarian main course that will have everyone at your table raving.
Why These Stuffed Mushrooms are a Must-Make!
You are going to be so impressed with how a few simple ingredients can create a meal this elegant and delicious. It’s a guaranteed hit. Here’s why you’ll love it:
- Hearty Enough for a Main Course: These aren’t your average tiny stuffed mushrooms. Large, meaty portobello caps make this a substantial and incredibly satisfying vegetarian meal.
- Packed with Classic Greek Flavors: The irresistible combination of spinach, feta, garlic, lemon, and herbs like oregano and dill is a true taste of the Mediterranean.
- A Perfect, Crunchy Panko Topping: Toasting the panko with garlic before stuffing the mushrooms is a game-changing technique that ensures a perfectly golden, crispy topping every time.
- Surprisingly Quick and Easy: From start to finish, this impressive, gourmet-feeling meal comes together in just 35 minutes, making it perfect for a weeknight.
- Elegant and Versatile: While hearty enough for a main, you can also slice these into wedges and serve them as a stunning appetizer for a dinner party.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Calories | ~395 kcal per serving |
| Course | Main Course, Appetizer |
| Cuisine | Mediterranean |
| Difficulty/Method | Easy / Roasting & Sautéing |
Your Shopping List for This Mediterranean Delight
This recipe uses fresh, powerful ingredients to create its signature flavor. Here’s what you’ll need:
→ For the Stuffed Mushrooms
- 6 large portobello mushroom caps → Look for caps that are firm, smooth, and relatively uniform in size.
- 1 (6-ounce) package baby spinach → A whole package wilts down to the perfect amount for the filling.
- 1 cup crumbled feta cheese → Use a block of feta in brine and crumble it yourself for the best flavor and texture.
- 1 cup panko bread crumbs → Preferably whole wheat for extra nuttiness, but regular works great too.
- 2 large garlic cloves → Minced.
- 1 fresh lemon → You’ll need 1 teaspoon of freshly grated zest.
- 1 teaspoon each of dried oregano and dried dill → The essential Greek herbs.
- Extra virgin olive oil, Kosher salt, and freshly ground black pepper
Let’s Get Stuffing! Your Step-by-Step Guide
Ready to create a truly special vegetarian main course? This comes together in two simple stages.
Part 1: Prepare the Mushrooms and Filling
- Prep the Oven and Mushrooms: Preheat your oven to a hot 475°F. Using a small spoon, gently scrape out the dark gills from the underside of the mushroom caps. Brush the caps all over with a light coating of olive oil and season them generously with salt and pepper.
- First Roast: Arrange the mushrooms gill-side down on a baking sheet and roast for 10-12 minutes, until they are tender. Transfer them to a paper towel-lined plate to drain off any excess moisture. (Leave the oven on!)
- Make the Crispy Filling: While the mushrooms roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, minced garlic, and a pinch of salt and pepper. Cook, stirring constantly, for about 3 minutes until the panko is fragrant and a beautiful golden brown.
- Finish the Filling: Add the fresh spinach to the skillet with the toasted panko and cook, stirring, for about 3 minutes until it’s completely wilted. Remove the skillet from the heat and stir in the crumbled feta, lemon zest, oregano, and dill.
Part 2: Stuff and Final Bake
- Stuff the Mushrooms: Wipe any excess water from your baking sheet. Arrange the pre-roasted mushroom caps on the sheet, this time gill-side up. Divide the spinach and feta filling evenly among them, piling it high.
- Final Bake: Return the stuffed mushrooms to the hot oven and bake for another 6 to 8 minutes. They’re done when the filling is hot and the feta on top begins to turn a lovely golden brown. Serve hot!
Greek Spinach and Feta Stuffed Mushrooms
Ingredients
Equipment
Method
- Preheat the oven to 475°F. Scrape the gills from the mushroom caps. Brush the caps with olive oil, season with salt and pepper, and arrange them gill side down on a baking sheet. Roast until tender, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Cook, stirring, until panko is toasted and golden, about 3 minutes.
- Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from the heat.
- Stir in the feta, lemon zest, oregano, and dill into the panko-spinach mixture.
- Arrange the drained mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them, piling it high.
- Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes. Serve hot.
Notes
WiseRecipes’ Top Tips for Perfect Stuffed Mushrooms
These simple secrets will help you achieve the most delicious, well-textured results every single time.
- Scrape Out the Gills. This is a simple but important step! The dark gills of a portobello can release a lot of dark liquid during cooking and can sometimes have a slightly bitter taste. Gently scraping them out with a spoon creates more room for the delicious filling and ensures a cleaner flavor.
- Pre-Roast the Mushroom Caps. Roasting the caps on their own first is a crucial step. It cooks them until they are tender and, most importantly, allows them to release a lot of their natural water content. Draining them on a paper towel prevents a soggy final product.
- Toast the Panko First. This is a game-changing technique! Tossing the panko with garlic in hot oil before adding the spinach ensures that every single breadcrumb is toasty, golden, and super crispy. It’s the secret to the perfect crunchy topping.
- Don’t Overcrowd the Pan. When you’re toasting the panko, use a large skillet and keep the crumbs moving to ensure they all get a chance to make contact with the hot surface and toast evenly.
- Use Block Feta. For the best flavor and a creamier texture, buy a block of feta cheese (preferably packed in brine) and crumble it yourself. It’s far superior to the pre-crumbled, drier versions.
Keep It Fresh! Storing and Reheating
These stuffed mushrooms are fantastic for making ahead, and leftovers are a treat.
- Make-Ahead Plan: You can prepare the entire filling mixture up to a day in advance and store it in an airtight container in the fridge. You can also pre-roast the mushroom caps. When you’re ready to eat, simply stuff the cold caps with the cold filling and bake for 10-12 minutes until everything is hot and bubbly.
- Refrigerator: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in an oven or toaster oven at 375°F for about 10 minutes, or until warmed through. This will help re-crisp the panko topping. The air fryer also works wonderfully for this!
FAQs: Your Stuffed Mushroom Questions, Answered!
What can I serve with these to make it a full meal?
These are wonderfully hearty on their own, but they are fantastic served alongside a fresh Greek salad, a scoop of couscous or orzo, or some warm pita bread. For a non-vegetarian meal, they make an excellent side dish for grilled chicken or fish.
Can I make these with smaller mushrooms as an appetizer?
Yes, absolutely! This filling is perfect for smaller cremini or baby bella mushrooms. Just be sure to reduce the initial roasting time for the caps to about 5-7 minutes, and the final bake to about 5 minutes.
Can I make these gluten-free?
Easily! To make these gluten-free, simply substitute the regular panko breadcrumbs with your favorite brand of gluten-free panko. The rest of the ingredients are naturally gluten-free.
What if I’m not a fan of dill?
No problem! If you don’t care for the flavor of dill, you can simply omit it. A little extra fresh parsley or even some fresh mint stirred into the filling at the end would also be a delicious, herby substitution.
Final Thoughts: Your New Favorite Vegetarian Main
There is such a satisfying feeling that comes from creating a vegetarian meal that is so rich, savory, and substantial that no one at the table misses the meat. These Greek Spinach and Feta Stuffed Mushrooms are a perfect example of that. They are a celebration of simple, vibrant Mediterranean flavors, and I hope they become a new and beloved staple in your dinner rotation. Enjoy!
