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


  • 4 large portobello mushroom caps gills and stems removed
  • 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
  • cup feta cheese crumbled
  • 2 tbsp kalamata olives chopped
  • 1 tbsp chopped oregano


  • 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.



Calories: 258kcalCarbohydrates: 12gProtein: 8gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 22mgSodium: 1017mgPotassium: 836mgFiber: 4gSugar: 6gVitamin A: 1770IUVitamin C: 13mgCalcium: 196mgIron: 2mg
Keyword Greek Stuffed Portobello Mushrooms
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