Name: Baked Portobello Mushrooms with Spinach and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Healthy / Mediterranean-Inspired
Ingredients: 4 large portobello mushroom caps; 2 tablespoons olive oil (divided); 1 small onion, finely chopped (or 2 shallots); 3 cloves garlic, minced; 8 oz (about 8 cups) fresh baby spinach, roughly chopped; ¾–1 cup crumbled feta cheese; 1 teaspoon dried oregano; ¼ teaspoon ground nutmeg (optional, for warmth); Salt and black pepper, to taste; Optional: pinch of red pepper flakes, fresh parsley for garnish

Juicy portobello mushroom caps are marinated lightly, then generously stuffed with garlicky sautéed spinach, tangy crumbled feta cheese, and aromatic herbs. Baked until tender and golden, this hearty vegetarian dish delivers earthy mushroom richness balanced with creamy, salty feta and vibrant greens — perfect as a satisfying main or elegant side.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it’s incredibly simple yet feels gourmet. The large, meaty portobello caps act like natural bowls, soaking up all the flavors while staying juicy and satisfying — almost like a vegetarian steak.

The combination of wilted spinach and briny feta creates a classic Greek-inspired taste reminiscent of spanakopita, but without the fuss of phyllo dough. It’s naturally low-carb, gluten-free (if you skip any breadcrumbs), packed with nutrients from fresh greens and mushrooms, and comes together in under an hour.

Whether you’re cooking for meatless Monday, impressing guests, or craving something healthy and indulgent, this dish delivers big flavor with minimal effort. The contrast of tender mushrooms, creamy cheese, and bright spinach makes every bite irresistible.

Yield: 4 servings

Baked Portobello Mushrooms with Spinach and Feta

Tender baked portobello caps stuffed with garlicky spinach and tangy feta — a flavorful, healthy vegetarian delight.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

4 large portobello mushroom caps
2 tablespoons olive oil (divided)
1 small onion, finely chopped (or 2 shallots)
3 cloves garlic, minced
8 oz (about 8 cups) fresh baby spinach, roughly chopped
¾–1 cup crumbled feta cheese
1 teaspoon dried oregano
¼ teaspoon ground nutmeg (optional, for warmth)
Salt and black pepper, to taste
Optional: pinch of red pepper flakes, fresh parsley for garnish

Instructions

Get excited and prep your oven — Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. This is going to smell amazing soon!
Clean those gorgeous portobellos — Gently wipe the mushroom caps with a damp cloth (avoid soaking them). Remove the stems and use a spoon to carefully scrape out the dark gills if you like a cleaner look and less earthy flavor.
Give them a quick pre-bake — Brush both sides of the caps with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place them gill-side down on the baking sheet and bake for 8–10 minutes. This step releases excess moisture so your filling stays rich, not watery — genius, right?
Sauté like a pro — While the mushrooms bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and fragrant.
Bring on the garlic magic — Toss in the minced garlic and cook for another 30–60 seconds, stirring constantly so it doesn’t burn. Your kitchen will smell incredible now!
Wilt that beautiful spinach — Add the chopped spinach in batches if needed, stirring until it wilts down completely (about 2–4 minutes). Season with salt, pepper, oregano, and nutmeg. Remove from heat and let it cool slightly.
Mix up the dreamy filling — Stir in about ¾ cup of the crumbled feta (save a little for topping). Taste and adjust seasoning — it should be tangy, garlicky, and irresistible.
Stuff with love — Flip the pre-baked mushroom caps gill-side up. Spoon the spinach-feta mixture generously into each cap, pressing lightly so it stays put. Top with the remaining feta crumbles for that golden, melty finish.
Bake to perfection — Pop them back in the oven for 15–20 minutes, until the mushrooms are tender and the cheese is lightly golden and bubbly. Your patience is about to be rewarded!
Rest, garnish, and serve with joy — Let them cool for 5 minutes so the filling sets. Sprinkle with fresh parsley or extra black pepper if desired. Serve hot and watch everyone fall in love with this dish!

Notes

This recipe is naturally vegetarian and can easily be made gluten-free. Use low-fat feta if watching calories, but full-fat gives the best creamy texture. The mushrooms release liquid during baking — no need to drain if using parchment, as it keeps everything moist and flavorful.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 106Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 51mgCarbohydrates 8gFiber 3gSugar 3gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Scrape out the dark gills with a spoon for a cleaner presentation and milder flavor (optional but recommended).
Pre-bake the empty caps gill-side down for 8–10 minutes to release excess moisture — this prevents soggy stuffed mushrooms.
Use fresh baby spinach if possible; it wilts beautifully and has a sweeter taste than frozen.
Don’t overstuff — leave a little room so the filling doesn’t spill everywhere during baking.
For extra crunch, sprinkle panko or breadcrumbs mixed with a touch of olive oil on top in the last 5 minutes.
Adjust garlic to taste; roasted garlic adds a milder, sweeter depth if you have time to roast it first.
Let the mushrooms rest 3–5 minutes after baking — this helps the filling set and intensifies the flavors.

Ingredients Notes:

Portobello mushrooms are the star — choose large, firm caps with smooth, deep brown tops and no slimy spots for the best texture and flavor. Fresh baby spinach wilts down dramatically and brings vibrant color and mild earthiness; avoid pre-chopped frozen varieties as they can be watery.

Feta cheese should be authentic Greek-style for that perfect tangy, salty punch — buy a block and crumble it yourself for superior texture over pre-crumbled. Garlic is essential for that aromatic backbone; fresh cloves give the best flavor, but granulated works in a pinch.

Olive oil adds richness and helps everything meld, while simple seasonings like salt, black pepper, oregano, and a pinch of nutmeg enhance the Mediterranean vibe without overpowering the natural ingredients.

Variations and Substitutions:

Make it vegan by swapping feta for a plant-based alternative or omitting cheese and adding nutritional yeast for umami. For a heartier version, mix in cooked quinoa, chickpeas, or white beans to the filling.

Add sun-dried tomatoes or roasted red peppers for sweetness and color. Swap spinach for kale, Swiss chard, or arugula — just wilt them first. Use goat cheese instead of feta for a creamier tang, or mix in ricotta or mozzarella for extra meltiness. Sprinkle pine nuts or walnuts on top for crunch.

For spice lovers, add red pepper flakes or diced jalapeños. Turn it dairy-free with vegan feta and a drizzle of tahini. If portobellos are unavailable, large cremini or even bell peppers work as vessels.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through (microwaving works but softens the texture). These do not freeze well due to high water content in mushrooms and spinach, which can make them mushy upon thawing.