Three roasted portobello mushroom caps on a white platter filled with a creamy spinach, ricotta and feta stuffing browned on top and garnished with fresh thyme and black pepper, with a bowl of baby spinach, a block of feta, garlic and a green salad behind them

Spinach & Feta Stuffed Portobellos

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Three roasted portobello mushroom caps on a white platter filled with a creamy spinach, ricotta and feta stuffing browned on top and garnished with fresh thyme and black pepper, with a bowl of baby spinach, a block of feta, garlic and a green salad behind them

Spinach & Feta Stuffed Portobellos

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Hearty portobello caps stuffed with a garlicky spinach, feta and ricotta filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 4 large portobello mushroom caps stems removed
  • 2 tablespoons olive oil divided
  • salt and pepper
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 5 oz baby spinach
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat oven to 400°F. Brush portobello caps with 1 tablespoon olive oil, season with salt and pepper, and place gill-side up on a baking sheet.
  2. Heat remaining oil in a skillet over medium heat; cook onion 4 minutes until softened, then add garlic and cook 1 minute.
  3. Add spinach in batches, stirring until wilted, about 3 minutes; let cool slightly.
  4. Stir in feta, ricotta, breadcrumbs, oregano and red pepper flakes.
  5. Divide filling among mushroom caps, pressing gently to pack.
  6. Bake 18-20 minutes until tender and golden on top.
  7. Garnish with parsley before serving.

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