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Greek Stuffed Mushrooms

Published: Jun 17, 2021 by Shelby Law Ruttan ·

Greek Stuffed Mushrooms are an easy to make main dish recipe that is low carb, hearty, and full of delicious flavor. Portobello caps are partially roasted then filled with a spinach, tomato, kalamata olive, and feta cheese stuffing.

Serve these Greek Stuffed Mushrooms as a main dish, with a side of cauliflower fried rice. They also reheat well in the microwave and make a great leftover lunch option. With only 4 carbs per mushroom, this also makes a delicious low carb and keto friendly meal for vegetarians.

Jump to:
  • 🍄 The Meaty Portobello
  • 🥘 Ingredients
  • 🍽 Equipment
  • 🔪 Instructions
  • 💭 Top Tips
  • 📖 Variations
  • Related Recipes
  • 📖 Recipe
Portobello Mushroom stuffed with green spinach, red cherry tomatoes, feta cheese, and kalamata olives.

🍄 The Meaty Portobello

Portobello mushrooms are often used in place of beef in the vegetarian lifestyle. Their texture and flavor, while not the same as beef, still offer that same feel of chew and earthy richness. Meat eaters find it easy to move to the mushroom when transitioning. One of my favorite recipes to use in this way other than these Greek Stuffed Mushrooms, is the Portobello Cheesesteak Sandwich.

Mushrooms are rich in B-vitamins. They also contain minerals, protein, and antioxidants such as selenium and vitamin C. They also contain protein and fiber. Mushrooms have a great earthy flavor that makes it easy to use in place of meat for some meals.

Portobello Mushrooms made mostly of water, and when cooking, most of that water is released and the mushroom shrinks in size. For this reason, when making stuffed mushrooms, I often pre-cook the caps for a little bit before adding the stuffing.

From top, going clockwise, cream colored dish holding quartered cherry tomatoes, orange cup holding sliced kalamata olives, silver teaspoon holding chopped oregano, red measuring cup holding feta cheese, and a purple measuring cup with chopped spinach.

🥘 Ingredients

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Portobello mushrooms

Olive oil

Garlic

Spinach

Grape or cherry tomatoes

Feta cheese

Kalamata olives, I like to buy pre sliced kalamatas.

Fresh oregano

🍽 Equipment

Baking sheet, this is my favorite pan I use to roast the portobellos on.

Tablespoon for scraping the gills from the mushroom cap and to scoop to fill the mushroom.

Mixing bowl to toss the filling ingredients together.

Paper towels to clean the mushroom.

Four portobello mushroom caps, cap side up, on a stoneware baking sheet with olive oil and garlic topping brushed over top of the mushrooms that have been sprinkled with grains of salt and black pepper.

🔪 Instructions

  1. Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
  2. Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture.
  3. Bake the mushrooms for 8 minutes.
  4. Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Unbaked Greek Stuffed Mushroom caps with the spinach, tomato, cheese, and olive filling on a stone baking sheet.

💭 Top Tips

  • Choose portobello mushrooms that are firm and dry to the touch.
  • Avoid mushrooms that look blotchy and have a slimy texture.
  • To clean the mushroom, use a damp paper towel and wipe the dirt from the mushroom.
  • Firmly grasp the mushroom stem and twist it to remove from the portobello cap.
  • Use a tablespoon to scrape the gills out of the mushroom to make room for the filling.

📖 Variations

  • Use a flavored olive oil to brush the mushroom cap instead of the oil and garlic mixture.
  • Add ½ cup chopped artichoke hearts.
  • Substitute ½ cup chopped sun dried tomatoes for the cherry tomatoes.
  • Substitute chard for the spinach.
Baked Greek Stuffed Mushroom on a cream colored plate with a gold inner and outer ring on the plate and a sliced olive and tiny piece of spinach on the plate in front of the stuffed mushroom.

Related Recipes

  • Vegetarian Stuffed Mushrooms
  • Portobello Cheesesteak Sandwich
  • Sauteed Mushrooms with Umami
  • Cheese and Pepper Hero
  • Caramelized Onion Grilled Cheese with Mushrooms
  • Portobello Cheesesteak Sandwich
  • Cheese and Pepper Hero
  • English Muffin Pizzas Vegetarian Style

*If you made this recipe, please give it a star rating*

📖 Recipe

Portobello Mushroom stuffed with green spinach, red cherry tomatoes, feta cheese, and kalamata olives.

Greek Stuffed Mushrooms

A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
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Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Main Course
Cuisine Greek
Servings 2
Calories 258 kcal

Ingredients
  

  • 4 large portobello mushroom caps gills and stems removed
  • 2½ tbsp extra virgin olive oil divided
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup chopped spinach
  • ½ cup cherry tomatoes quartered
  • ⅓ cup feta cheese crumbled
  • 2 tbsp kalamata olives chopped
  • 1 tbsp chopped oregano

Instructions
 

  • Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
    A white hand holding a small turquoise prep with a pink spatula removing minced garlic from it into a white mixing bowl with olive oil.
  • Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
    Four mushrooms, cap side up on a baking sheet with a silicone orange pastry brush basting the mushrooms with the olive oil and garlic mixture.
  • Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.

Video

Nutrition

Sodium: 1017mgCalcium: 196mgVitamin C: 13mgVitamin A: 1770IUSugar: 6gFiber: 4gPotassium: 836mgCholesterol: 22mgCalories: 258kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 6gFat: 21gProtein: 8gCarbohydrates: 12gIron: 2mg
Keyword Greek Stuffed Portobello Mushrooms
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Pan Roasted Tomatoes »

About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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