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

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Spinach & Feta Stuffed Portobellos

ByMark September 22, 2026October 28, 2026

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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

Cook Time 25

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

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.
Heat remaining oil in a skillet over medium heat; cook onion 4 minutes until softened, then add garlic and cook 1 minute.
Add spinach in batches, stirring until wilted, about 3 minutes; let cool slightly.
Stir in feta, ricotta, breadcrumbs, oregano and red pepper flakes.
Divide filling among mushroom caps, pressing gently to pack.
Bake 18-20 minutes until tender and golden on top.
Garnish with parsley before serving.

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