Spinach and Feta Stuffed Portobello Mushrooms Recipe
These spinach and feta stuffed portobello mushrooms are basically bougie plant boats filled with creamy, tangy, garlic-loaded glory. You grab oversized mushrooms, fill them like a queen stuffing her clutch with secrets, and bake them into cheesy, savory greatness. Vegan feta makes it fabulous without the dairy drama, while spinach adds color, nutrients, and the illusion of health. It’s giving elegance. It’s giving “I meal prep but still drink wine.” Serve them at brunch or dinner or just eat one over the sink like the culinary goddess you are. No judgment, just flavor.
Spinach and Feta Stuffed Portobello Mushrooms Recipe
A decadent vegan take on stuffed mushrooms, these portobellos are loaded with garlicky spinach and creamy dairy-free feta for full flavor and zero guilt.
Ingredients
- 4 large portobello mushroom caps cleaned and stems removed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 2 cups fresh spinach chopped
- ¾ cup vegan feta store-bought or homemade
- ¼ cup breadcrumbs optional, for crunch
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped parsley optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet like a responsible adult.
- Brush mushroom caps with olive oil, place gill-side up, and sprinkle lightly with salt.
- Sauté onions in a skillet over medium heat until soft—about 5 minutes of tears (emotional or onion-induced).
- Add garlic, cook for 1 minute, then throw in the chopped spinach. Stir until wilted and dramatic.
- Remove from heat and mix in vegan feta, lemon juice, salt, and pepper. Pretend you’re on a cooking show.
- Spoon the filling into each cap generously like you’re stuffing emotional baggage into a carry-on.
- Sprinkle breadcrumbs on top if using—extra crunch equals extra fancy.
- Bake for 20–25 minutes until mushrooms are tender and tops are golden and slightly crisp.
- Garnish with parsley. Or don’t. You’re the boss.
- Serve warm, smug, and satisfied.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 14%
- Vitamin K: 38%
- Folate: 16%
- Vitamin A: 18%
✨ Extra Notes & Flavor Tips
- Swap breadcrumbs for crushed walnuts if you’re feeling crunchy and protein-rich.
- Drizzle with balsamic glaze before serving for a “chef’s kiss” finish.
- Can’t find vegan feta? Mix firm tofu with lemon juice, herbs, and salt.
- Add sun-dried tomatoes to the filling if you want to feel extra Mediterranean.
- Leftovers reheat like a dream—use a toaster oven if you’re a grown-up.
