These Mediterranean-inspired stuffed mushrooms feature meaty portobellos filled with a savory mixture of wilted spinach, tangy feta, and aromatic herbs, creating an elegant appetizer that's both healthy and satisfying.
Recipe Details
Ingredients
- 6 large portobello mushroom caps, stems removed
- 45ml olive oil (for brushing)
- 300g fresh spinach leaves
- 30ml olive oil (for cooking)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 200g feta cheese, crumbled
- 115g cream cheese, softened
- 60g panko breadcrumbs
- 60g sun-dried tomatoes, chopped
- 30ml fresh dill, chopped
- 15ml fresh oregano, chopped
- 5ml lemon zest
- 30g pine nuts
- 30g Parmesan cheese, grated
- to taste salt and freshly ground black pepper
- 1.25ml red pepper flakes (optional)
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Clean 6 large portobello mushroom caps with a damp paper towel. Remove stems and gently scrape out the dark gills with a spoon. Brush both sides with 45ml olive oil (for brushing) and season with to taste salt and freshly ground black pepper.
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Place mushrooms gill-side up on the prepared baking sheet. Bake for 10 minutes to partially cook and remove excess moisture. Remove and set aside.
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Meanwhile, heat 30ml olive oil (for cooking) in a large skillet over medium heat. Add 1 medium onion and cook for 5 minutes until softened.
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Add 4 cloves garlic and 1.25ml red pepper flakes (optional) if using, cooking for 1 minute until fragrant.
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Add 300g fresh spinach leaves in batches, stirring until completely wilted. Cook until any liquid evaporates, about 3-4 minutes.
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Remove from heat and let cool slightly. Stir in 200g feta cheese, 115g cream cheese, 60g panko breadcrumbs, 60g sun-dried tomatoes, 30ml fresh dill, 15ml fresh oregano, and 5ml lemon zest. Mix well and season with to taste salt and freshly ground black pepper.
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Divide the spinach mixture evenly among the mushroom caps, mounding it slightly in the center.
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In a small bowl, combine 30g pine nuts and 30g Parmesan cheese. Sprinkle over the stuffed mushrooms.
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Return to oven and bake for 12-15 minutes until the filling is hot, the top is golden, and the mushrooms are tender.
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Let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Tips
Mushroom Selection: Choose mushrooms with deep caps that can hold plenty of filling. They should be firm with no dark spots or wrinkled edges.
Removing Moisture: Pre-baking the mushrooms helps remove excess moisture that would otherwise make the dish watery. You can also salt them and let them sit for 10 minutes before wiping dry.
Spinach Substitute: Swiss chard or kale work well in place of spinach. Remove tough stems and chop finely before cooking.
Cheese Variations: Try goat cheese instead of cream cheese for a tangier flavor, or use ricotta for a lighter option.
Make-Ahead: Prepare the filling up to 2 days in advance and store refrigerated. Stuff mushrooms just before baking.
Gluten-Free Option: Substitute gluten-free breadcrumbs or use almond flour for a low-carb version.
Serving Ideas: Serve as an elegant appetizer, or pair with a Greek salad for a light vegetarian main course.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven until warmed through.