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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.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine Greek
Servings 2
Calories 258 kcal

Ingredients
  

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

Keyword Greek Stuffed Portobello Mushrooms