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.
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π 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.
π₯ 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
π½ 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.
πͺ Instructions
- Preheat the oven to 400Β° F. Combine 2 tablespoons of the olive oil, and garlic.
- 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.
- 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.
π 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.
π 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.
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π Recipe
Greek Stuffed Mushrooms
Ingredients
- 4 large portobello mushroom caps gills and stems removed
- 2Β½ tbsp extra virgin olive oil divided
- 1 clove garlic minced
- Β½ tsp salt
- ΒΌ tsp black pepper
- 1 cup chopped spinach
- Β½ cup cherry tomatoes quartered
- β cup feta cheese crumbled
- 2 tbsp kalamata olives chopped
- 1 tbsp chopped oregano
Instructions
- Preheat the oven to 400Β° F. Combine 2 tablespoons of the olive oil, and garlic.
- 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.
- 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.
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