Baked Greek Mushrooms

Baked Stuffed Portobello Mushrooms with Spinach, Feta, and Tomatoes

Earthy and bursting with Mediterranean flavor, these Baked Stuffed Portobello Mushrooms are the perfect low-carb vessel for a savory blend of spinach, cherry tomatoes, Kalamata olives, and golden feta. Ready in just 30 minutes, they make a fantastic light vegetarian main or a hearty side dish.

Serves: 4 (as a side or light main) Prep time: 15 minutes Cook time: 20 minutes

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped out
• 3 tablespoons olive oil, divided
• 2 garlic cloves, finely minced or crushed
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ½ teaspoon sea salt (or to taste)
• 4 cups fresh baby spinach, roughly chopped
• 1 cup cherry or grape tomatoes, halved
• ½ cup crumbled feta cheese
• ¼ cup pitted black olives (such as Kalamata), sliced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)

Instructions

• Preheat the oven. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it for easy cleanup.
• Season and pre-bake the mushrooms. In a small bowl, combine 2 tablespoons of the olive oil, minced garlic, ¼ teaspoon black pepper, and salt. Using a silicone brush (or the back of a spoon), generously coat the portobello mushrooms on all sides with the oil mixture. Place them gill-side up on the prepared baking sheet. Bake for 8–10 minutes, until the mushrooms are mostly softened and have released some of their moisture.
• Prepare the filling. While the mushrooms bake, in a medium bowl toss together the chopped spinach, halved tomatoes, crumbled feta, sliced olives, oregano, and the remaining 1 tablespoon olive oil. Season lightly with extra black pepper if desired (the feta and olives add saltiness).
• Stuff and finish baking. Remove the mushrooms from the oven. Carefully spoon the spinach mixture evenly into each mushroom cap, pressing gently to mound it slightly. Return to the oven and bake for another 10 minutes, or until the tomatoes have wilted, the spinach is tender, and the feta is lightly golden.
• Serve. Serve the stuffed mushrooms hot or warm as a flavorful vegetarian main with crusty bread or a side of quinoa, or as an impressive side dish alongside grilled chicken or fish.

Tips

• Portobellos vary in size—choose large, firm ones for easier stuffing.
• For extra flavor, add a squeeze of lemon juice or a sprinkle of red pepper flakes over the finished mushrooms.
• Vegan variation: Swap feta for a dairy-free alternative or nutritional yeast.
• These reheat well, making them great for meal prep. Enjoy!