Go Back
Savory stuffed Portobello mushrooms are a culinary delight that can elevate any meal, serving as a flavorful centerpiece or a delicious appetizer. These mushrooms are not only visually stunning but also offer a versatile base that can be filled with a variety of ingredients to suit different tastes and occasions. Whether you're hosting a dinner party, preparing a family meal, or simply looking for a healthy treat, stuffed Portobello mushrooms fit the bill perfectly.

Stuffed Portobello Mushrooms

Discover the delicious world of savory stuffed Portobello mushrooms, a versatile vegetarian dish perfect for any occasion. These hearty mushrooms serve as the ideal vessel for a flavor-packed filling, combining nutritious ingredients like quinoa, spinach, feta cheese, and sun-dried tomatoes. Easy to prepare, these stuffed mushrooms make a stunning appetizer, side dish, or main course, catering to both vegetarians and meat-lovers alike. Delight your guests with this nutritious and satisfying recipe that’s sure to impress at your next meal!
Print Recipe Pin Recipe

Ingredients
  

4 large Portobello mushrooms

1 cup cooked quinoa

1 cup spinach, chopped

½ cup feta cheese, crumbled

½ cup sun-dried tomatoes, chopped

¼ cup pine nuts, toasted

2 cloves garlic, minced

1 small onion, finely diced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Mushrooms: Clean the Portobello mushrooms with a damp cloth and carefully remove the stems. Use a spoon to gently scoop out the gills on the underside, making room for the filling.

      Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.

        Combine the Filling: In a large bowl, mix the cooked quinoa, chopped spinach, crumbled feta cheese, sun-dried tomatoes, toasted pine nuts, sautéed onion, oregano, paprika, salt, and pepper. Stir until all ingredients are well combined.

          Stuff the Mushrooms: Place the cleaned Portobello caps on a baking sheet lined with parchment paper. Generously fill each mushroom cap with the quinoa filling, pressing down gently to compact it.

            Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden.

              Serve: Remove from the oven and allow to cool slightly. Garnish with fresh parsley before serving.

                Enjoy: Serve warm as an appetizer, side dish, or even as a main course.

                  Prep Time, Total Time, Servings: 20 mins | 45 mins | 4 servings